Description

This Antipasto Pasta Salad is a perfect blend of flavors, featuring fresh mozzarella, tomatoes, and olives. Easy to prepare, it’s ideal for quick dinners or gatherings. Enjoy a homemade flavor that’s pleasing to all!

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 and rinse under cold water, then transfer to a large bowl. Drizzle with a little olive oil and toss to prevent sticking.
In a jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, dried oregano, and red pepper flakes. Seal and shake vigorously. Season with salt and black pepper to taste, adjusting as needed.
While the pasta is still warm, pour half the vinaigrette over it and toss to coat. Allow cooling to room temperature.
Add the halved tomatoes, mozzarella balls, artichoke hearts, olives, roasted red peppers, salami, pepperoni, pepperoncinis, and red onion to the pasta. Toss well to combine.
Add the remaining vinaigrette and toss again. Adjust seasoning with salt, pepper, or additional vinegar if desired. Cover and refrigerate for at least 30 minutes to meld flavors. Give it a good toss before serving, adding more olive oil if needed.
Garnish with fresh basil just before serving. Serve cold or at room temperature.

Notes

This salad tastes even better after marinating, allowing the flavors to meld together.
Feel free to customize the ingredients based on your preferences or what you have on hand.
Add extra veggies like bell peppers or zucchini for more crunch and nutrition.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 680mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg