Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb rotini pasta; 8 oz Italian dry salami, cubed; 8 oz fresh mozzarella pearls, drained; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 cup roasted red peppers, drained and chopped; 1 cup artichoke hearts, drained and quartered; 1/2 cup kalamata olives, pitted and halved; 1/2 red onion, thinly sliced; 1/4 cup pepperoncini peppers, sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, torn; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 tsp Dijon mustard; 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried basil; 1/4 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup grated Parmesan cheese

A colorful and flavorful pasta salad loaded with Italian ingredients like salami, mozzarella, olives, and roasted peppers, all tossed in a zesty herb vinaigrette. Perfect for meal prep lunches or picnics.

30 minEasyServes 6410 cal/serving

ItalianLunchStovetopStandardLow CarbNut-FreeLow-SodiumCorn-Free

Ingredients

1 lb rotini pasta
8 oz Italian dry salami, cubed
8 oz fresh mozzarella pearls, drained
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup roasted red peppers, drained and chopped
1 cup artichoke hearts, drained and quartered
1/2 cup kalamata olives, pitted and halved
1/2 red onion, thinly sliced
1/4 cup pepperoncini peppers, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, torn
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan cheese

Instructions

1

Cook 1 lb rotini pasta in well-salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Drain well again and transfer to a large bowl.
2

Make the dressing: In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tsp Dijon mustard, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
3

To the bowl with the pasta, add 8 oz cubed Italian dry salami, 8 oz drained fresh mozzarella pearls, 1 pint halved cherry tomatoes, 1 diced red bell pepper, 1/2 cup drained and chopped roasted red peppers, 1 cup drained and quartered artichoke hearts, 1/2 cup pitted and halved kalamata olives, 1/2 thinly sliced red onion, and 1/4 cup sliced pepperoncini peppers.
4

Pour the dressing over the pasta mixture and toss gently to combine.
5

Add fresh 1/4 cup chopped fresh parsley, 1/4 cup torn fresh basil, and 1/4 cup grated Parmesan cheese. Toss again to incorporate.
6

Cover and refrigerate for at least 1 hour or overnight to allow the flavors to meld.
7

Before serving, bring the pasta salad to room temperature for about 20 minutes and toss again. Adjust seasonings if needed and add a splash more olive oil if the salad seems dry.

Questions

Can I make Antipasto Pasta Salad dairy-free?

Not cleanly. Here the dairy (8 oz fresh mozzarella pearls, drained, 1/4 cup grated Parmesan cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Can I make Antipasto Pasta Salad gluten-free?

Yes. The gluten in this entry is 1 lb rotini pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Antipasto Pasta Salad ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Antipasto Pasta Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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