Italian Antipasto Pasta Salad
This Italian antipasto pasta salad blends savory meats, briny vegetables, mozzarella, and pasta in a zesty vinaigrette. A bold and colorful dish perfect for parties, meal prep, or summer picnics.
Equipment
- Large pot For boiling pasta
- Large mixing bowl To toss salad ingredients
- Knife and cutting board For slicing and chopping ingredients
Ingredients
- 12 ounces rotini pasta cooked and cooled
- 1 cup sliced salami or soppressata, cut into strips
- 1 cup cherry tomatoes halved
- 1 cup mozzarella pearls drained
- ½ cup green olives sliced
- ½ cup black olives sliced
- ½ cup marinated artichoke hearts chopped
- ½ cup roasted red peppers chopped
- ⅓ cup pepperoncini sliced
- ½ cup Italian dressing homemade or store-bought
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine cooled pasta, sliced salami, cherry tomatoes, mozzarella, olives, artichokes, red peppers, and pepperoncini.
- Drizzle with Italian dressing and toss until everything is well coated.
- Cover and chill in the fridge for at least 30 minutes to allow flavors to meld.
- Before serving, toss again and garnish with fresh basil or Parmesan if desired.
Notes
- Use gluten-free pasta if needed.
- Add chickpeas or white beans for extra protein.
- Store leftovers in the fridge for up to 4 days.
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