Description
This vibrant Italian Antipasto Pasta Salad combines al dente rotini pasta with a medley of savory salami, pepperoni, artichoke hearts, olives, cherry tomatoes, fresh mozzarella pearls, and a zesty red wine vinaigrette. Perfect for gatherings or a flavorful meal prep, this salad offers a delightful balance of textures and classic Italian flavors.
Ingredients
Scale
Pasta
- 8 ounces Dry Rotini Pasta (or any short pasta)
Meats
- 4 ounces Hard Salami (pre-sliced or diced)
- 4 ounces Pepperoni (pre-sliced or diced)
Vegetables & Fruits
- 1 can Canned Artichoke Hearts (drained and quartered)
- 1 pint Cherry Tomatoes (halved)
- 1 cup Olives (mix of Kalamata and green, pitted and halved)
- 3 pieces Pepperoncini (pre-sliced, adjust to taste)
- 1/2 medium Red Onion (thinly sliced)
- 1/4 cup Fresh Basil (chopped)
Dairy
- 8 ounces Fresh Mozzarella Pearls
Dressing
- 1/2 cup Extra Light Tasting Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 cloves Garlic (minced)
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- Salt & Black Pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse under cool water or let it cool completely to stop the cooking process.
- Prepare the Vinaigrette: In a small bowl, whisk together extra light tasting olive oil, red wine vinegar, freshly minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper until fully combined. Refrigerate the vinaigrette to allow the flavors to meld while assembling the salad.
- Chop the Ingredients: Dice or slice the hard salami and pepperoni into bite-sized pieces. Halve the cherry tomatoes, thinly slice the red onion, quarter the canned artichoke hearts, halve and pit the olives if not already done, and chop the fresh basil finely for even distribution of flavor.
- Combine the Salad: In a large mixing bowl, add the cooled pasta along with the prepared meats, vegetables, cheese pearls, and fresh basil. Drizzle the chilled vinaigrette over the mixture and toss gently but thoroughly to coat all the ingredients evenly.
- Chill (Optional): For best flavor, cover the salad and refrigerate it for 30 to 60 minutes before serving to allow the ingredients and dressing to meld together beautifully. Serve chilled or at room temperature as preferred.
Notes
- The salad can be made a day ahead and kept refrigerated to deepen the flavors even more.
- You can substitute rotini with any other short pasta such as penne or fusilli.
- Adjust the amount of pepperoncini and red pepper flakes based on your spice preference.
- Fresh mozzarella pearls save time and melt less in the salad compared to block mozzarella.
- Use extra light olive oil to keep the dressing bright without overpowering the salad.
- This dish is best served chilled but can be served at room temperature when entertaining.
