Description

This Antipasto Pasta Salad is packed with flavors from fresh mozzarella, olives, roasted red peppers, and salami, making it a perfect choice for a quick and satisfying meal that everyone will love.

Ingredients

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12 ounces short pasta rotini, fusilli, or farfalle
1 cup halved grape or cherry tomatoes
8 ounces fresh mozzarella balls ciliegine
12 ounces jar marinated artichoke hearts drained and chopped
½ cup mixed olives black, green, kalamata – halved
½ cup roasted red peppers chopped
4 ounces salami diced or sliced into half-moons
4 ounces pepperoni quartered
½ cup sliced pepperoncinis
⅓ cup red onion thinly sliced
⅓ cup fresh basil torn or chiffonade
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1½ tablespoons fresh lemon juice
1½ teaspoons dijon mustard
¾ teaspoons garlic powder
¾ teaspoons dried oregano
1 pinch red pepper flakes
¾ teaspoons kosher salt plus more for pasta water
¼ teaspoons black pepper to taste

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Instructions

Cook the pasta in well-salted boiling water according to the package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large bowl, drizzle with olive oil, and toss to prevent sticking.
In a jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, dried oregano, and red pepper flakes. Seal and shake vigorously to combine. Season with salt and black pepper to taste.
While the pasta is still slightly warm, pour about half the vinaigrette over it and toss to coat. Let it cool to room temperature.
Add halved tomatoes, mozzarella balls, chopped marinated artichoke hearts, halved olives, roasted red peppers, salami, pepperoni, sliced pepperoncinis, and thinly sliced red onion to the pasta. Toss everything together.
Add the remaining vinaigrette and toss again. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Top with fresh basil just before serving. Serve cold or at room temperature.

Notes

Adjust the amount of dressing according to your preference for a wetter or drier salad.
This salad can be made ahead of time for gatherings, allowing the flavors to deepen.
Feel free to add or substitute other antipasto ingredients like artichokes or roasted veggies.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 900mg
Fat: 27g
Saturated Fat: 7g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 12g
Cholesterol: 30mg