Description
Antipasto Pasta Salad – This Italian pasta salad is loaded with all the good stuff. We’re talking salami, cheese, a mix of fresh and briny veggies, plus fresh basil, all tossed together in a zesty homemade Italian dressing. So much flavor in every bite!
Ingredients
Scale
For the pasta salad:
- 1 pound (454 grams) uncooked short-cut pasta (e.g. fusilli, rotini, cavatappi, farfalle, etc.)
- 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 (200 grams) sliced salami, chopped into bite-sized pieces
- 1 8-ounce (or 200 gram) container of mini bocconcini or mozzarella pearls, drained
- 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
For the 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
- Cook pasta: 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.
- Add remaining salad ingredients: Add the remaining pasta salad ingredients to the bowl with the pasta.
- Make dressing: Whisk the dressing ingredients together in a small bowl or shake together in a jar.
- Toss together: Pour the dressing over the pasta salad ingredients and toss everything together. Give it a taste and adjust the seasoning if needed – I sometimes sprinkle in a little homemade bouillon powder or Italian seasoning blend for extra flavor. Serve it right away or let it chill in the fridge for 30 to 60 minutes first.
Notes
- Cook your pasta just a little extra: Go about 1-2 minutes past al dente. It keeps the pasta nice and tender even after it cools down.
- Don’t worry if the dressing tastes salty: That’s actually the goal! This dressing is made to season plain pasta, not delicate greens. The extra seasoning helps make every bite super flavorful.
- Make Ahead Tip: This pasta salad is at its best in the first hour. If you’re making it ahead, keep the salad and dressing separate and toss just before serving. Or save a little extra dressing to freshen it up if it will be sitting in the fridge for more than an hour.
