Antipasto Pasta Salad
This antipasto pasta salad recipe combines rotini pasta with salami, pepperoni, mozzarella pearls, olives, artichoke hearts, and pepperoncini in a red wine vinaigrette.
Equipment
- Large mixing bowl - with enough room to toss without spilling
- Whisk - for the dressing
- Serving spoon or salad tongs
- Salad spinner - (optional) - for drying vegetables
- Fine-mesh strainer - (optional) - for draining artichokes and pepperoncini
Ingredients
For the Salad
- 1 lb rotini pasta - 450g
- 8 oz Italian dry salami - 225g, cut into quarters
- 4 oz pepperoni - 115g, cut into quarters
- 8 oz fresh mozzarella pearls - 225g
- 1 cup cherry tomatoes - 150g, halved
- 1 cup marinated artichoke hearts - 150g, drained and quartered
- 1/2 cup black olives - 75g, halved
- 1/2 cup kalamata olives - 75g, halved
- 1/2 cup sliced pepperoncini - 75g
- 1/2 cup red onion - 60g, thinly sliced
- 1/4 cup fresh basil - 10g, cut into thin ribbons
- 1/2 cup grated parmesan cheese - 50g
For the Dressing
- 1/2 cup extra virgin olive oil - 120ml
- 1/4 cup red wine vinegar - 60ml
- 2 cloves garlic - minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes - optional
- salt and black pepper - to taste
Instructions
- Cook the pasta: Boil salted water, cook rotini until al dente, drain, rinse with cold water, and let sit in colander to drain completely.
- Make the dressing: Whisk together olive oil, red wine vinegar, garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper until combined.
- Prep the meats and cheese: Cut salami and pepperoni into quarters. Drain mozzarella pearls and pat dry.
- Prep the vegetables: Halve tomatoes, quarter artichokes, halve olives, slice pepperoncini and red onion, and cut basil into ribbons.
- Combine everything: Add cooled pasta, meats, cheese, vegetables, and dressing to a large bowl. Add parmesan cheese.
- Toss gently to coat evenly. Season to taste with salt, pepper, or red pepper flakes. Top with fresh basil just before serving.
Notes
- Salt the pasta water heavily for best flavor.
- Let pasta cool for 5 minutes before dressing to prevent the vinaigrette from breaking.
- Drain artichoke hearts and pepperoncini in a fine mesh strainer to keep brine out of the salad.
- This salad tastes even better the next day as flavors deepen.
- Store in an airtight container in the refrigerator for up to 4 days.
- Add fresh basil just before serving to prevent wilting.
- If salad looks dry after refrigeration, toss with a splash of olive oil and red wine vinegar.
- Bring to room temperature before serving as olive oil can solidify when cold.
- For a vegetarian version, omit meats and double olives and artichokes.
- Substitute provolone or burrata for mozzarella for variety.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 38gProtein: 16gFat: 22gSaturated Fat: 6gSodium: 980mgFiber: 3gSugar: 3g
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