Antipasto Pasta Salad is a delightful fusion of flavors and textures, combining the best elements of a traditional antipasto platter with the comforting familiarity of pasta salad. Each bite is a harmonious blend of juicy cherry tomatoes, crisp cucumbers, creamy mozzarella, and savory salami, all brought together with the briny tang of olives and pepperoncini.
Ingredients:
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup mozzarella balls (or cubed mozzarella)
- 1 cup salami, diced
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini, sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- Prepare the Ingredients: While the pasta cooks, prepare the vegetables, meats, and cheese by cutting them into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, mozzarella, salami, black and green olives, red onion, pepperoncini, roasted red peppers, basil, and parsley.
- Add Dressing: Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
