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Italian Antipasto Pasta Salad

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Ingredients

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For the Pasta Salad

  • 8 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls (bocconcini), halved
  • ½ cup salami, cubed
  • ½ cup pepperoni, sliced
  • ½ cup marinated artichoke hearts, drained and chopped
  • ¼ cup black olives, sliced
  • ¼ cup green olives, sliced
  • ¼ cup roasted red peppers, chopped
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh basil, chopped

For the Dressing

  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and black pepper, to taste

Instructions

Cook the Pasta

  1. Boil Water: In a large pot, bring salted water to a boil.
  2. Cook Pasta: Add the pasta and cook according to package instructions until al dente.
  3. Drain and Rinse: Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing

  1. Combine Ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper.
  2. Taste and Adjust: Adjust seasoning as needed, then set aside.

Assemble the Salad

  1. Mix Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, salami, pepperoni, artichoke hearts, black olives, green olives, roasted red peppers, and red onion.
  2. Add Dressing: Pour the dressing over the salad and toss to coat evenly.
  3. Finish with Basil: Stir in the chopped fresh basil for added freshness.
  4. Chill: For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Find it online: https://succulentrecipes.com/italian-antipasto-pasta-salad/