Description

This Antipasto Pasta Salad combines vibrant flavors from fresh tomatoes, mozzarella, salami, and olives, tossed in a tangy vinaigrette. Perfect for quick meals or gatherings, this dish is both delicious and easy to prepare, making it a great choice for any food lover seeking homemade goodness.

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 following package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl. Drizzle with olive oil and toss to prevent sticking.
In a jar, mix the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, oregano, and red pepper flakes. Seal and shake to combine, then season with salt and black pepper as desired.
While the pasta is still warm, add half of the vinaigrette and toss to coat, allowing the pasta to absorb the dressing. Cool to room temperature.
In the pasta, add tomatoes, mozzarella, artichokes, olives, roasted red peppers, salami, pepperoni, pepperoncinis, and red onion. Toss to combine evenly.
Pour the remaining vinaigrette over the pasta and toss again. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to meld flavors.
Before serving, toss again and adjust the dressing if needed. Top with fresh basil just before serving. Serve cold or at room temperature.

Notes

Feel free to customize with your favorite antipasto ingredients or substitute items based on availability.
The salad can be made a day ahead for maximum flavor infusion, just be sure to add fresh basil right before serving.
Adjust the amount of vinaigrette according to your taste preference, adding more if desired.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg