Description
This Easy Italian Antipasto Pasta Salad Recipe is a vibrant and flavorful dish that brings together the essence of classic Italian antipasto in a convenient pasta format. Perfect for summer picnics, family gatherings, or quick weeknight meals, this salad combines an array of fresh ingredients that will impress your guests. The medley of olives, artichokes, tomatoes, and mozzarella not only provides a stunning visual appeal but also delivers bold flavors in every bite. Plus, it’s easily customizable to cater to your taste preferences or dietary needs. Serve it as a side dish or enjoy it as a satisfying main course—this pasta salad is sure to become a favorite in your recipe collection!
Ingredients
Scale
- 1 lb dry rotini pasta
- 15 oz black olives (drained)
- 15 oz quartered artichoke hearts (drained)
- 8 oz grape tomatoes (halved)
- 1 cup marinated mushrooms (chopped)
- 4 scallions (sliced)
- 2 tsp fresh garlic (chopped)
- 1/2 cup banana pepper rings
- 9 oz turkey pepperoni (cubed)
- 8 oz fresh mozzarella pearls
- Sea salt and fresh herbs for seasoning
- Italian Herb Vinaigrette
Instructions
- Cook rotini in boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, vinegar, lemon juice and zest, sea salt, and black pepper to create the dressing.
- In a large bowl, combine cooled pasta with olives, artichokes, tomatoes, mushrooms, scallions, garlic, banana peppers, turkey pepperoni, mozzarella pearls, parsley, and basil.
- Pour the dressing over the salad mixture and toss gently until everything is coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg