Antipasto Pasta Salad with Zesty Italian Dressing
A vibrant and flavorful pasta salad that combines tender pasta with zesty vegetables and meats, ideal for family gatherings and picnics.
Ingredients
Pasta and Vegetables
- 1 pound uncooked short-cut pasta (e.g. fusilli, rotini, cavatappi, farfalle)
- 2 cups grape or cherry tomatoes, halved or quartered (1 pint)
- 1 small red onion, quartered and thinly sliced
- 1 medium green bell pepper, diced
- 7 ounces sliced salami, chopped into bite-sized pieces (200 grams)
- 1 8-ounce container of mini bocconcini or mozzarella pearls, drained (200 grams)
- ½ cup small cubed parmesan or asiago cheese
- ½ cup pitted olives, chopped or sliced (any variety you love)
- ½ cup roasted red peppers, chopped or sliced
- ½ cup canned or marinated artichoke hearts, drained and chopped
- ½ cup pepperoncini, chopped
- handful fresh basil, torn or chopped
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup water
- 2 tablespoons freshly grated parmesan
- 2 teaspoons organic cane sugar
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 teaspoons sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Drain and immediately rinse under cold water until the pasta is cooled.
- Drain well and add the pasta to a large mixing bowl.
Mixing Ingredients
- Add the remaining pasta salad ingredients to the bowl with the cooled pasta.
- Whisk the dressing ingredients together in a small bowl or shake them together in a jar until well combined.
- Pour the dressing over the pasta salad ingredients and toss everything together.
- Give it a taste and adjust the seasoning if needed.
Serving
- Serve it right away or let it chill in the fridge for 30 to 60 minutes for the flavors to meld.
Notes
This salad stores well for a few days. Avoid sogginess by adding crunchy toppings like pepperoncini just before serving. For reheating, the oven retains crispy textures better.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 5g
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