As the seasons change and the sun graces us with its warmth, it’s the perfect time to gather friends and family for outdoor picnics and barbecues. One dish that stands out in any gathering is a vibrant antipasto pasta salad. Bursting with flavors and colorful ingredients, this salad is a fantastic way to bring the essence of Italy to your table. Plus, it’s easy to make and can be prepared ahead of time, making it a go-to choice for any occasion.
The beauty of antipasto pasta salad is its versatility. Feel free to customize it based on your preferences! Here are some suggestions:
– **Add Protein**: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
– **Swap the Cheese**: Try feta or a vegan cheese alternative for a different twist.
– **Experiment with Veggies**: Use artichoke hearts, sun-dried tomatoes, or fresh spinach for more texture and flavor.
– **Make it Gluten-Free**: Simply use gluten-free pasta to cater to dietary restrictions.
Antipasto Pasta Salad
Ingredients
Dressing
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgine olive oil
- 2-3 cloves Garlic smashed
- 1/2 cup Fresh basil leaves
- 1 tbsp Itailan seasoning
- 1/4 tsp crushed red pepper flakes
- 1 tsp Kosher salt
- 1/2 tsp fresh cracked pepper
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 cup Freashly grated parmesian cheese
Salad
- 8 OZ Rotini pasta
- 1/2 cup kalamata olives, cut in half
- 1 cup  pepperoncini, sliced or banana peppers
- 1 cup Cherry tomatoes
- 1/4 cup Diced red onion
- 8 oz Pearl Mozzarella
- 8-10 Fresh basil leaves cut into ribbons
- 4 oz Geneo salami, chopped
- 4 oz pepperoni, chopped
Optional add ins
- 1-2 cups Artichoke hearts I prefure frozed because of the oil used in the jared
- 1 cup Feta
- 1 cup Shredded provalone cheese
- 1 cup Sun dried tomatoes
- 1 cup Roasted red peppers
Options for safe Sundried tomatoes
Instructions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Set aside.
- While the pasta is cooling, chop your vegetables and proteins. Make sure everything is bite-sized to make for easy eating.
- Add all of the dressing ingredients in a blender or food processer and process until smooth.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, salami, and mozzarella. Pour the dressing over the salad and toss gently until everything is well-coated. Taste and adjust the seasoning with more salt, pepper, or herbs as needed.
- Refrigerate for at least 30 minutes before serving. This will allow the flavors to meld beautifully. Just before serving, toss the salad again and garnish it with fresh basil leaves.