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Antipasto Pasta Salad

Antipasto Pasta Salad Recipe

This antipasto pasta salad is loaded with Italian flavors, salami, mozzarella, olives, and fresh veggies, all tossed in a zesty vinaigrette. A perfect make-ahead lunch or summer side!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Italian
Servings 6

Equipment

  • A large mixing bowl
  • whisk
  • Pasta strainer

Ingredients
  

  • 12 ounces rotini pasta or any short pasta you like
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella pearls or cubed mozzarella
  • 1/2 cup pitted black olives sliced
  • 1/2 cup green olives sliced
  • 1/2 cup roasted red peppers diced
  • 1/2 cup salami diced (or substitute with turkey pepperoni for a lighter option)
  • 1/4 cup red onion thinly sliced
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves

For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the pasta

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.

Step 2: Make the dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. The dressing should be zesty and flavorful!

Step 3: Prepare the toppings

  • While the pasta cools, chop all your toppings. Halve the cherry tomatoes, slice the olives, dice the roasted red peppers, and cube the salami and mozzarella. Thinly slice the red onion and chop the fresh basil.

Step 4: Assemble the salad

  • In a large mixing bowl, combine the cooked pasta, chopped toppings, and Parmesan cheese. Pour the dressing over the salad and toss everything together until evenly coated. Be gentle so you don’t crush the tomatoes or basil.

Step 5: Chill and serve

  • For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to soak into the pasta and blend with the other ingredients. Serve cold and enjoy!