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Italian Antipasto Pasta Salad

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A delightful blend of flavors and textures, perfect for gatherings, picnics, or weeknight dinners.

Ingredients

Scale
  • 8 ounces pasta (rotini or penne)
  • 1 cup olives (black and/or green, sliced)
  • 6 ounces salami (sliced into strips)
  • 1 cup cheese (mozzarella or provolone, cubed)
  • 1 bell pepper (diced, any color)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup red onion (sliced)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Cook the pasta. Start by boiling a large pot of salted water. Once it’s bubbling, add your pasta and cook according to package instructions until al dente (about 7-10 minutes).
  2. Prepare the ingredients. While the pasta cooks, prep your veggies and other ingredients. Dice the bell pepper, halve the cherry tomatoes, and slice the red onion.
  3. Combine the ingredients. In a large mixing bowl, combine the cooked and drained pasta (make sure it’s cooled down a bit), sliced olives, salami, cheese, bell pepper, cherry tomatoes, and red onion.
  4. Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
  5. Dress the salad. Pour the dressing over the pasta salad and gently toss everything together until coated.
  6. Serve it up. When ready to serve, give the salad a gentle toss, adjust seasoning if needed, and plate it nicely.

Notes

Garnish with fresh basil or parsley for a pop of color, and perhaps a sprinkle of grated Parmesan on top. This salad keeps well in the fridge for up to 3 days.

Nutrition

Keywords: pasta salad, antipasto, Italian salad, vegetarian, summer salad

Find it online: https://rusticflavor.com/minute-italian-antipasto-pasta-salad-weeknight-meals/

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