Italian Antipasto Pasta Salad Recipe
This Italian Antipasto Pasta Salad Recipe brings pure summer joy. It is vibrant, fresh, and incredibly easy to make.
Ingredients
- 3 cups cooked rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup marinated artichoke hearts chopped
- ½ cup black olives sliced
- ½ cup green olives sliced
- 1 cup mozzarella balls halved
- ½ cup salami sliced
- ½ cup roasted red peppers chopped
- ¼ cup red onion diced
- ¼ cup fresh basil chopped
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, then drain.
- Rinse pasta under cold water and drain again.
- Place pasta in a large mixing bowl.
- Add tomatoes and marinated artichoke hearts.
- Add black olives and green olives.
- Add mozzarella balls and sliced salami.
- Add roasted red peppers and red onion.
- In a jar, add olive oil and vinegar.
- Add mustard and minced garlic to the jar.
- Add salt and pepper, then shake well.
- Pour dressing over the pasta salad mixture.
- Toss gently to combine everything evenly.
- Add chopped fresh basil and toss again.
- Chill the Italian Antipasto Pasta Salad Recipe.
- Serve cold for the best flavor and texture.
Notes
- Use tri-color pasta for extra color.
- Chill for at least 2 hours before serving.
- Use fresh basil for a stronger aroma.
- Slice salami thin for better texture balance.
- Add extra olives for a salty flavor pop.
- Use sun-dried tomatoes for a richer taste.
- Drizzle a bit more olive oil before serving.