Description
A vibrant and savory pasta salad packed with classic antipasto ingredients like cured meats, olives, and cheese, all tossed in a zesty Parmesan herb vinaigrette.
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/2 cup green olives, halved
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup mozzarella pearls or cubed fresh mozzarella
- 1/2 cup cubed salami or pepperoni
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
Parmesan Herb Vinaigrette:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, cherry tomatoes, olives, artichoke hearts, roasted red peppers, mozzarella, salami, red onion, and fresh basil.
- In a small bowl or jar, whisk together all vinaigrette ingredients until emulsified.
- Pour the vinaigrette over the pasta salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This pasta salad can be made a day ahead—just refresh with a little extra vinaigrette before serving.
- Feel free to customize with your favorite antipasto ingredients like prosciutto, provolone, or pickled vegetables.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: antipasto pasta salad, cold pasta salad, vinaigrette pasta salad, Italian pasta salad, summer salad