Antipasto Pasta Salad
Antipasto Pasta Salad is a vibrant dish loaded with salami, mozzarella, olives, and more, finished with a delicious oil and vinegar dressing.
Equipment
- large mixing bowl
- Small jar with lid
Ingredients
Pasta and Vegetables
- 1 lb rotini or fusilli
- 2.25 oz sliced black olives drained
- 0.5 cup chopped pepperoncini peppers can substitute banana peppers
- 1.25 cup chopped cherry tomatoes
- 8 oz chopped artichoke hearts
- 8 oz chopped salami
- 8 oz mini fresh mozzarella cheese balls or chopped fresh mozzarella
Dressing
- 0.5 cup olive oil
- 0.25 cup balsamic vinegar
- 2 tablespoon Italian seasoning *
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon salt more or less to taste
Instructions
Preparation
- Cook pasta in salted water according to the package instructions, drain, and cool completely before mixing in the other ingredients.
- Dice all the other ingredients for pasta salad while pasta is cooking and cooling.
- Combine pasta, cheese, salami, olives, artichokes, peppers, and tomatoes in a large mixing bowl and mix well.
- Cover the bowl and refrigerate for about 2 hours.
- In a small jar with a lid, combine oil, vinegar, Italian seasoning, salt, and pepper and shake vigorously for a few seconds. Pour over the pasta salad and mix everything together.
- Serve right away.
Notes
Most Italian seasonings can be substituted with a mix of basil, oregano, rosemary, marjoram, sage, parsley, and thyme. To avoid a dry salad, mix in the dressing right before serving.
Nutrition
Serving: 1cupCalories: 565kcalCarbohydrates: 49gProtein: 21gFat: 32gSaturated Fat: 9gCholesterol: 45mgSodium: 1347mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 384IUVitamin C: 12mgCalcium: 188mgIron: 2mg
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