Description
A vibrant and hearty Italian Antipasto Pasta Salad packed with meats, cheeses, veggies, and a zesty homemade dressing—perfect for potlucks or quick lunches.
Ingredients
- 6 1/2 oz Pepperoni
- 9 oz Hard salami
- 1 cup Artichoke hearts, canned
- 1/3 cup Fresh basil leaves, thinly sliced
- 2 cups Cherry tomatoes, halved
- 2 Garlic cloves, minced
- 1/2 cup Pepperoncini, sliced
- 1/4 cup Red onion, thinly sliced
- 1 cup Olives
- 8 oz Rotini pasta, dry
- 1 tbsp Italian seasoning
- 1/4 tsp Red pepper flakes
- Salt and black pepper, to taste
- 1/2 cup Olive oil
- 1/4 cup Red wine vinegar
- 8 oz Mozzarella pearls
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, pepperoni, hard salami, artichoke hearts, cherry tomatoes, minced garlic, sliced pepperoncini, red onion, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, red pepper flakes, salt, and black pepper to make the dressing.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Gently fold in the basil leaves and mozzarella pearls.
- Cover and refrigerate the pasta salad for at least 30 minutes to let flavors meld.
- Serve chilled and enjoy!
Notes
- You can substitute other cured meats like prosciutto or capicola if preferred.
- Make ahead for better flavor—tastes even better the next day.
- Use gluten-free pasta if needed for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
