Description
This Vibrant Italian Antipasto Pasta Salad is a flavorful and colorful dish combining al dente rotini pasta with savory salami, pepperoni, fresh veggies, olives, and creamy mozzarella pearls. Tossed in a zesty homemade Italian vinaigrette, it’s perfect for a refreshing appetizer or a light meal, offering a delightful balance of textures and tastes.
Ingredients
Scale
Pasta
- 8 ounces Dry Rotini Pasta (or any short pasta)
Meats
- 4 ounces Hard Salami, diced (pre-sliced for convenience)
- 4 ounces Pepperoni, diced (pre-sliced for ease)
Vegetables & Other Produce
- 1 can Canned Artichoke Hearts, drained and quartered
- 1 pint Cherry Tomatoes, halved
- 1 cup Olives (mixed Kalamata and green, pitted and halved)
- 3 pieces Pepperoncini, sliced (adjust to taste)
- 1/2 medium Red Onion, thinly sliced
- 1/4 cup Fresh Basil, chopped
- 2 cloves Garlic, minced
Dairy
- 8 ounces Fresh Mozzarella Pearls
For the Vinaigrette
- 1/2 cup Extra Light Tasting Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- Salt and 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 instructions until al dente. Drain and rinse under cold water to cool completely, preventing sticking and stopping the cooking process.
- Prepare the Vinaigrette: In a small bowl, whisk together the extra light tasting olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper until well combined. Refrigerate to allow the flavors to meld.
- Chop the Ingredients: Dice the hard salami and pepperoni. Halve the cherry tomatoes. Thinly slice the red onion. Quarter the artichoke hearts. Halve and pit the olives if not already done. Slice the pepperoncini. Chop the fresh basil finely.
- Combine the Salad: In a large mixing bowl, add the cooled pasta. Toss in the diced meats, artichoke hearts, cherry tomatoes, olives, pepperoncini slices, red onion, mozzarella pearls, and chopped basil.
- Add the Dressing: Drizzle the prepared vinaigrette over the salad. Toss thoroughly to coat all ingredients evenly, ensuring each bite is flavorful.
- Chill the Salad (Optional): Cover the salad and refrigerate for 30 to 60 minutes before serving. This allows the flavors to marry and enhances the overall taste, although it can also be served immediately.
Notes
- Use pre-sliced salami and pepperoni to save preparation time.
- Adjust pepperoncini quantity based on your preferred heat level.
- Chilling the salad enhances the melding of flavors but is optional.
- This salad keeps well in the refrigerator for up to 2 days, but best consumed fresh.
- For a gluten-free version, substitute rotini pasta with gluten-free pasta.
