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

30 minEasyServes 6410 cal/serving

ItalianLunchStovetopStandardLow CarbNut-FreeLow-SodiumCorn-Free

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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.

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Questions

What is Antipasto Pasta Salad?

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. This reference files it under Italian lunch: made on the stovetop, rated easy and about 30 minutes start to finish.

What can I use instead of Dijon mustard in Antipasto Pasta Salad?

The entry for Antipasto Pasta Salad calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How hot is Antipasto Pasta Salad?

Moderately. The heat in Antipasto Pasta Salad comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Antipasto Pasta Salad gluten-free?

Yes. The gluten in Antipasto Pasta Salad 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.

How many calories are in Antipasto Pasta Salad?

One serving (the recipe makes 6) is about 410 calories, with 23 g protein, 14 g carbohydrate and 29 g fat, plus 1 g fiber and 352 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Antipasto Pasta Salad ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Antipasto Pasta Salad within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

Italian Green Beans side
Antipasto Skewer Salad salad
Pressure Cooker Tuscan Farro and Vegetable Stew soup
Bicerin Coffee Chocolate Drink drink

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