Description

This Antipasto Pasta Salad bursts with flavor from fresh ingredients and savory meats. Perfect for gatherings or a quick dinner, it’s a crowd-pleaser that comes together easily!

Ingredients

Scale

12 ounces short pasta rotini, fusilli, or farfalle
1 cup halved grape or cherry tomatoes
8 ounces fresh mozzarella balls ciliegine
12 ounces jar marinated artichoke hearts drained and chopped
½ cup mixed olives black, green, kalamata – halved
½ cup roasted red peppers chopped
4 ounces salami diced or sliced into half-moons
4 ounces pepperoni quartered
½ cup sliced pepperoncinis
⅓ cup red onion thinly sliced
⅓ cup fresh basil torn or chiffonade
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1½ tablespoons fresh lemon juice
1½ teaspoons dijon mustard
¾ teaspoons garlic powder
¾ teaspoons dried oregano
1 pinch red pepper flakes
¾ teaspoons kosher salt plus more for pasta water
¼ teaspoons black pepper to taste

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Instructions

Cook the pasta in well-salted boiling water according to package directions until al dente. Drain, rinse under cold water to stop cooking, and transfer to a large bowl. Drizzle with a little olive oil and toss to prevent sticking.
In a jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, dried oregano, and red pepper flakes. Seal and shake to combine. Season with salt and black pepper to taste.
While the pasta is still slightly warm, pour about half the vinaigrette over it and toss to coat. Let cool to room temperature.
Add the halved tomatoes, mozzarella balls, drained and chopped marinated artichoke hearts, halved olives, roasted red peppers, diced salami, quartered pepperoni, sliced pepperoncinis, and thinly sliced red onion to the pasta. Toss to distribute evenly.
Add the remaining vinaigrette and toss again. Taste and adjust salt, pepper, or vinegar. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Top with fresh basil just before serving. Serve cold or at room temperature.

Notes

For added flavor, let the salad sit in the fridge longer if time allows.
Feel free to customize with vegetables you enjoy or have on hand.
If serving at a later time, drizzle a bit more olive oil before serving to restore moisture.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 12g
Cholesterol: 30mg