Can I make this salad in advance?

Absolutely! In fact, it's recommended to prepare this salad a day ahead to allow the flavors to meld and intensify.

What can I use instead of mozzarella?

Feta cheese is a great alternative that provides a tangy flavor and crumbly texture.

Is this recipe suitable for vegans?

Yes, with a few adjustments replace the mozzarella with a vegan cheese alternative and omit the salami.

Italian Antipasto Pasta Salad (Fresh, Easy & Flavor-Packed)

Name: Italian Antipasto Pasta Salad: A Burst of Mediterranean Flavors
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz rotini pasta (or gluten-free pasta of choice); 1 cup cherry tomatoes, halved; 1 cup mozzarella balls, halved; 1 cup sliced salami or prosciutto; 1/2 cup black olives, pitted and halved; 1/2 cup green olives, pitted and halved; 1/4 cup red onion, thinly sliced; 1/4 cup fresh basil leaves, torn; Optional: 1/4 cup marinated artichoke hearts, chopped; Optional: 1/4 cup roasted red peppers, sliced; Optional: 1/4 cup capers; Optional: 1/4 cup sun-dried tomatoes, chopped; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and pepper to taste

Italian Antipasto Pasta Salad: A Burst of Mediterranean Flavors

Print Recipe

A vibrant and flavorful Italian Antipasto Pasta Salad that captures the essence of Mediterranean cuisine, combining pasta, fresh veggies, and savory Italian staples in one nourishing dish.

Author: Mia
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: No Cook
Cuisine: Italian

Ingredients

Scale

12 oz rotini pasta (or gluten-free pasta of choice)
1 cup cherry tomatoes, halved
1 cup mozzarella balls, halved
1 cup sliced salami or prosciutto
1/2 cup black olives, pitted and halved
1/2 cup green olives, pitted and halved
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, torn
Optional: 1/4 cup marinated artichoke hearts, chopped
Optional: 1/4 cup roasted red peppers, sliced
Optional: 1/4 cup capers
Optional: 1/4 cup sun-dried tomatoes, chopped
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Halve the cherry tomatoes and mozzarella balls, slice the salami, halve the olives, thinly slice the red onion, and tear the basil leaves.
In a large mixing bowl, combine the pasta, tomatoes, mozzarella, salami, black and green olives, red onion, and basil.
If using, add marinated artichoke hearts, roasted red peppers, capers, or sun-dried tomatoes.
In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Refrigerate for at least 30 minutes before serving chilled or at room temperature.

Notes

Make a day ahead for enhanced flavor. Use a mix of olives for complexity. Avoid overcooking the pasta and use fresh mozzarella for best results.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg

Keywords: antipasto, pasta salad, Italian, Mediterranean, gluten-free, vegetarian

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