Description
Easy Italian Antipasto Pasta Salad is the ultimate summer side dish loaded with tender pasta, cured meats, mozzarella, fresh veggies, and a zesty homemade Italian vinaigrette. Perfect for potlucks, barbecues, and gatherings, it’s bold, colorful, and packed with flavor.
Ingredients
For the Antipasto Pasta Salad:
- 8 oz dry rotini pasta (or favorite short pasta)
- 9 oz hard salami, chopped
- 6.5 oz pepperoni, chopped
- 1 cup canned artichoke hearts, drained and quartered
- 2 cups cherry tomatoes, halved
- 1 cup olives, pitted and halved (kalamata, green, or mix)
- 1/2 cup pepperoncini, sliced
- 8 oz mozzarella pearls
- 1/4 cup red onion, thinly sliced
- 1/3 cup fresh basil, thinly sliced
For the Italian Vinaigrette:
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
Instructions
1. Cook the pasta according to package directions until al dente. Drain and set aside to cool completely.
2. In a small bowl or jar, whisk together olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Refrigerate until ready to use.
3. Prepare the salad ingredients by chopping the salami and pepperoni, halving the tomatoes and olives, slicing the red onion, and thinly slicing the fresh basil.
4. Once the pasta has cooled, add it to a large bowl along with salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, mozzarella pearls, red onion, and basil.
5. Pour the desired amount of Italian vinaigrette over the salad and toss until everything is evenly coated.
6. Serve immediately or refrigerate for 30 minutes to 1 hour before serving to allow the flavors to develop. Garnish with shredded Parmesan and extra basil if desired.
Notes
Ingredient amounts can be adjusted to suit your personal preference.
For best flavor, allow the salad to chill for at least 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If making ahead, reserve a little dressing to refresh the salad before serving.