Description
This Vibrant Italian Antipasto Pasta Salad is a colorful and flavorful dish combining tender rotini pasta with savory salami, pepperoni, marinated artichoke hearts, juicy cherry tomatoes, mixed olives, pepperoncini, fresh red onion, aromatic basil, and creamy mozzarella pearls. Tossed in a zesty homemade Italian vinaigrette, this salad perfectly balances tangy, spicy, and fresh flavors for a delicious and easy-to-make appetizer or side dish.
Ingredients
Scale
Pasta
- 8 ounces Dry Rotini Pasta (or any short pasta of choice)
Meats
- 4 ounces Hard Salami (pre-sliced for convenience)
- 4 ounces Pepperoni (pre-sliced for ease)
Vegetables & Herbs
- 1 can Canned Artichoke Hearts (drained and quartered)
- 1 pint Cherry Tomatoes (halved)
- 1 cup Olives (mix of Kalamata and green, pitted and halved)
- 3 pieces Pepperoncini (pre-sliced, adjust quantity to taste)
- 1/2 medium Red Onion (thinly sliced)
- 1/4 cup Fresh Basil (chopped, adjust to preference)
Dairy
- 8 ounces Fresh Mozzarella Pearls
Vinaigrette
- 1/2 cup Extra Light Tasting Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 cloves Minced Garlic (freshly minced)
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (adjust as desired)
- Salt & Black Pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool completely, then set aside.
- Prepare the Vinaigrette: In a small bowl, whisk together the extra light tasting olive oil, red wine vinegar, freshly minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Mix thoroughly to blend the flavors, then refrigerate to allow the vinaigrette to meld.
- Chop the Ingredients: Dice the hard salami and pepperoni slices. Halve the cherry tomatoes. Thinly slice the red onion. Quarter the drained artichoke hearts. Halve the pitted Kalamata and green olives. Slice the pepperoncini peppers if needed. Chop the fresh basil leaves finely.
- Combine the Salad: In a large mixing bowl, add the cooled rotini pasta and toss in all the chopped meats, artichoke hearts, cherry tomatoes, olives, pepperoncini, red onion, mozzarella pearls, and fresh basil. Drizzle the prepared vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Chill (Optional): Cover the bowl with plastic wrap and refrigerate the salad for 30 to 60 minutes before serving to allow the flavors to meld and the salad to chill for a refreshing taste. Serve cold or at room temperature as desired.
Notes
- Ensure the pasta is cooled completely before mixing with other ingredients to prevent the cheese from melting.
- Adjust the quantity of red pepper flakes and pepperoncini to control the spiciness according to your preference.
- Use a mix of Kalamata and green olives for a balanced flavor, but feel free to customize based on availability or taste.
- This salad can be made a day ahead for enhanced flavors but is best consumed within 24 hours for freshness.
- Substitute fresh mozzarella pearls with cubed fresh mozzarella if unavailable.
