Description
A vibrant and colorful Antipasto Pasta Salad, perfect for any gathering, filled with pasta, olives, salami, cheese, and fresh veggies.
Ingredients
Scale
- 3 cups uncooked pasta (rotini or penne)
- ½ cup olive oil (extra virgin)
- ¼ cup red wine vinegar
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- ½ cup salami, chopped
- ½ cup black olives, pitted and halved
- ½ small red onion, finely chopped
- 1 cup bell pepper, chopped
- ½ cup fresh basil leaves, chopped
- ½ cup Parmesan cheese, grated
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente (typically about 8-10 minutes). Reserve about a cup of pasta water before draining.
- Prepare the dressing: In a mixing bowl, combine the olive oil, red wine vinegar, salt, and pepper. Whisk until well blended.
- Combine ingredients: In a large serving bowl, combine the cooked pasta (cooled slightly) with cherry tomatoes, mozzarella balls, salami, olives, red onion, bell pepper, and fresh basil.
- Toss in the dressing: Pour the dressing over the mixture and toss until everything is coated. If the salad seems dry, gradually add reserved pasta water.
- Chill and serve: Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes to meld flavors.
Notes
For best results, let the salad chill for at least 30 minutes. It can be made up to 2 days in advance. Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Antipasto, Pasta Salad, Italian Salad, Healthy Salad, Picnic Recipe