Go Back
–+ servings
Italian Antipasto Pasta Salad

Italian Antipasto Pasta Salad for Effortless Summer Bliss

Enjoy this Italian Antipasto Pasta Salad, a vibrant blend of flavors that's perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Feel free to substitute with any preferred short pasta like bow tie or fusilli.
For the Meats
  • 4 ounces Hard Salami Pre-sliced or chopped from a log.
  • 4 ounces Pepperoni Pre-sliced or chopped larger pieces for heartiness.
For the Vegetables
  • 1 can Canned Artichoke Hearts Quartered and in brine.
  • 1 cup Cherry Tomatoes Halved for easy eating.
  • 1/2 cup Olives Mix of Kalamata and green olives.
  • 1/2 cup Pepperoncini Pre-sliced for a hassle-free option.
  • 1/4 cup Red Onion Thinly sliced.
  • 1/4 cup Fresh Basil Used to taste.
For the Cheese
  • 8 ounces Fresh Mozzarella Pearls No prep needed, just toss in!
For the Vinaigrette
  • 1/2 cup Olive Oil Light-tasting oil preferred.
  • 3 tablespoons Red Wine Vinegar Essential for zest.
  • 1 clove Garlic Minced.
  • 1 teaspoon Italian Seasoning Blend of herbs.
  • 1/4 teaspoon Red Pepper Flakes Adjust to spice preference.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.

Equipment

  • Large Pot
  • Colander
  • Medium bowl
  • Cutting board
  • Whisk
  • Large mixing bowl
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Cook the Pasta. Boil salted water, add rotini and cook for 8-10 minutes until al dente. Drain and rinse under cold water, then set aside to cool.
  2. Make the Vinaigrette. Whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, and salt and black pepper to taste. Chill in the refrigerator.
  3. Prepare Salad Ingredients. Chop hard salami and pepperoni, halve cherry tomatoes, slice olives and red onion, chop fresh basil, and quarter artichoke hearts if needed. Transfer to a large bowl.
  4. Combine and Chill. Add cooled pasta to the bowl with prepared meats and vegetables. Drizzle with vinaigrette, toss gently, cover, and chill in the refrigerator for at least 30 minutes.
  5. Serve. Garnish with shredded parmesan and more fresh basil before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 6mg

Notes

Use quality ingredients for the best flavor. Chill for at least 30 minutes before serving to meld flavors.

Tried this recipe?

Let us know how it was!