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Easy Italian Antipasto Pasta Salad

Italian Antipasto Pasta Salad - featured image
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A quick and easy Italian antipasto pasta salad perfect for potlucks, featuring a mix of zesty Italian flavors, crunchy veggies, savory meats, and a light vinaigrette dressing.

Ingredients

Scale
  • 1 pound (450g) rotini or penne pasta (whole wheat optional)
  • Salt for boiling water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1/3 cup black olives, sliced
  • 1/3 cup green olives, sliced
  • 1 cup pepperoni, sliced into bite-sized pieces (optional)
  • 1 cup mozzarella balls or cubed fresh mozzarella
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 1 pound rotini pasta and cook according to package instructions until al dente, about 9–11 minutes. Drain and rinse under cool water to stop cooking and cool it down. Set aside to drain completely.
  2. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using until emulsified and slightly thickened. Adjust seasoning to taste.
  3. Halve cherry tomatoes, dice cucumber, slice roasted red peppers, chop marinated artichoke hearts, slice olives and pepperoni. Chop fresh basil and parsley. Cut or tear mozzarella into bite-sized pieces if needed.
  4. In a large mixing bowl, combine drained pasta, chopped veggies, antipasto items, and mozzarella. Pour dressing over salad and toss gently but thoroughly to coat evenly.
  5. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld. Before serving, toss gently again and adjust seasoning if needed.

Notes

Do not overcook pasta; rinse pasta under cold water after draining to prevent clumping and sogginess. Let salad rest chilled for at least 30 minutes to meld flavors. Use good quality olive oil and fresh garlic for best flavor. Keep dressing separate if preparing ahead to avoid sogginess. Adjust salt carefully due to salty ingredients like olives and pepperoni.

Nutrition

Keywords: Italian pasta salad, antipasto pasta salad, potluck recipe, easy pasta salad, Italian salad, antipasto, pasta salad with pepperoni, mozzarella pasta salad

Find it online: https://yumyep.com/easy-italian-antipasto-pasta-salad-recipe-for-perfect-potluck-meals/