Antipasto Pasta Salad
This homemade antipasto pasta salad is not only a feast for the eyes but also a delightful medley of flavors and textures. Perfect as a side dish or a light meal on its own, it’s sure to impress your guests and leave them asking for the recipe.
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.
Tried this recipe?Let us know how it was!