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Close up of an antipasto pasta salad in a wooden serving bowl with mozzarella, tomatoes, onions, salami and cured artichokes.

Antipasto Pasta Salad

40aprons.com/antipasto-pasta-salad/
This easy, make-ahead friendly Antipasto Pasta Salad combines everyone's favorite deli items including mini mozzarella, marinated artichoke hearts, mixed olives, roasted peppers, salami and pepperoncinis with a tangy homemade dressing for the best antipasto board you've ever had — in pasta form!
Prep 25 minutes
Cook 15 minutes
Recipe Makes (Approximate): 6

Ingredients

  • 12 ounces short pasta (rotini, fusilli, or farfalle)
  • 1 cups 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)

Vinaigrette

Instructions

  • Cook the pasta: Cook the pasta in well-salted boiling water according to package directions until al dente. Drain, rinse under cold water to stop cooking (but don't completely cool it), and transfer to a large bowl. Drizzle with a little olive oil and toss to prevent sticking while you prepare the rest of the ingredients.
  • Make the vinaigrette: Combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, dried oregano, and red pepper flakes in a jar. Seal and shake vigorously to combine. Season with the salt and black pepper, to taste. Taste and adjust — it should be punchy!
  • Dress the pasta warm: While the pasta is still slightly warm, pour about half the vinaigrette over it and toss to coat. This helps the pasta absorb the dressing. Let cool to room temperature.
  • Add the antipasto goodies: Add the halved tomatoes, mozzarella balls, drained and chopped marinated artichoke hearts, halved olives, roasted red peppers, diced or sliced salami, quartered pepperoni, sliced pepperoncinis, and thinly sliced red onion to the pasta. Toss everything together to distribute evenly.
  • Final dress and chill: Add the remaining vinaigrette and toss again. Taste and adjust salt, pepper, or a splash more vinegar. Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a good toss — the pasta will absorb dressing as it sits, so add a drizzle more olive oil if needed.
  • Garnish and serve: Top with the fresh basil (either torn or chiffonade) just before serving.Served cold or at room temperature.

Recipe Notes

Entertaining notes: If you're making this pasta salad for a potluck or cookout keep in mind because it contains cold meats and cheeses you should not let it sit out for more than 2 hours max, 1 in very hot weather!
Storage suggestions: This pasta salad is even better the next day. Just hold back a little vinaigrette to refresh it before serving, since pasta absorbs dressing as it sits, so if you skip this step it might be a little dry! Leftovers should keep in an air-tight container for 3-4 days.
Serving sizes: On the recipe card below I've listed this as serving 6 people as a main meal (because it is totally what I wish I was eating for lunch everyday!) but as a side dish I'd allow for 8-10 portions, or more if you've got plenty of other dishes on the table.
Raw onions: If you're super sensitive to raw onion, soak the sliced onion in a bowl of cold water for 20 minutes before patting dry on kitchen paper and using. This trick also works for shallots in dressings and sliced onions for burgers.

Nutrition Information (Approximate)

Calories: 806calProtein: 16gFat: 45gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 33mgSodium: 1372mgPotassium: 333mgTotal Carbs: 46gFiber: 3gSugar: 2gNet Carbs: 43gVitamin A: 221IUVitamin C: 16mgCalcium: 41mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/antipasto-pasta-salad/