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Italian Antipasto Pasta Salad: A Vibrant Twist on a Classic Favorite

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A vibrant and hearty Italian Antipasto Pasta Salad, combining fresh vegetables, savory meats, creamy cheeses, and a zesty dressing for a colorful and satisfying dish perfect for any gathering.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup green olives, sliced
  • 1/2 cup salami, sliced into strips
  • 1/2 cup pepperoni, sliced into strips
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup roasted red peppers, diced
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Italian dressing
  • Optional: 1/4 cup artichoke hearts, chopped
  • Optional: 1/4 cup sun-dried tomatoes, chopped
  • Optional: 1/4 cup capers
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: 1/4 cup pine nuts, toasted

Instructions

  1. Gather and prepare all ingredients.
  2. Cook rotini pasta until al dente, then rinse under cold water and drain.
  3. In a large bowl, combine pasta, cherry tomatoes, mozzarella, olives, salami, pepperoni, onion, roasted red peppers, basil, and parsley.
  4. Pour Italian dressing over the mixture and toss until well coated.
  5. Add optional ingredients if desired, then mix gently.
  6. Cover and refrigerate for at least 30 minutes before serving.
  7. Toss again before serving and adjust seasoning if needed.

Notes

Use fresh herbs and high-quality dressing for best flavor. Don’t overcook the pasta. Salad tastes better after chilling.

Nutrition

Keywords: antipasto, pasta salad, Italian, picnic, summer salad

Find it online: https://www.eatbrightly.com/italian-antipasto-pasta-salad-2/