Description

This Antipasto Pasta Salad is bursting with flavor from fresh ingredients like mozzarella, olives, and salami. Perfect for a quick dinner or a healthy meal that everyone will enjoy!

Ingredients

Scale

12 ounces short pasta rotini, fusilli, or farfalle
1 cup 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
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1½ tablespoons fresh lemon juice
1½ teaspoons dijon mustard
¾ teaspoons garlic powder
¾ teaspoons dried oregano
1 pinch red pepper flakes
¾ teaspoons kosher salt plus more for pasta water
¼ teaspoons black pepper to taste

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Instructions

Cook the pasta in well-salted boiling water according to package directions until al dente. Drain, then rinse under cold water to stop the cooking process. Transfer to a large bowl and drizzle with olive oil to prevent sticking.
In a jar, combine extra virgin olive oil, red wine vinegar, fresh lemon juice, dijon mustard, garlic powder, dried oregano, and red pepper flakes. Seal the jar and shake well to combine. Season with salt and black pepper to taste, adjusting as necessary.
While the pasta is still slightly warm, pour about half of the prepared vinaigrette over it and toss to coat. Allow it to cool to room temperature.
Add halved tomatoes, mozzarella, marinated artichokes, olives, roasted red peppers, salami, pepperoni, sliced pepperoncinis, and red onion to the pasta. Toss everything together to mix well.
Add the remaining vinaigrette and toss again. Taste and adjust seasoning with salt, pepper, or vinegar if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, toss again and add a bit more olive oil if required due to absorption.
Just before serving, garnish with torn or chiffonade fresh basil.

Notes

Feel free to customize the ingredients based on your preference or what you have on hand.
This salad can be made a day ahead of time, making it perfect for meal prep or gatherings.
Adjust the vinaigrette according to your taste for a more tangy or milder flavor.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 900mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg