Description
A vibrant and flavorful Antipasto Pasta Salad featuring rotini pasta, savory salami and pepperoni, fresh vegetables, olives, mozzarella, and a zesty Parmesan herb vinaigrette. Perfect for a quick, make-ahead lunch or a delicious side dish at gatherings.
Ingredients
Scale
Pasta Salad
- 8 oz rotini or bowtie pasta, cooked and drained
- 1 cup sliced salami
- 1 cup sliced pepperoni
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup green olives, sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh mozzarella, cubed
Parmesan Herb Vinaigrette
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp dried Italian herbs
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta with sliced salami, pepperoni, cherry tomatoes, diced cucumber, thinly sliced red onion, black and green olives, roasted red peppers, and cubed fresh mozzarella.
- Prepare the vinaigrette: In a small bowl, whisk together grated Parmesan cheese, olive oil, red wine vinegar, Dijon mustard, dried Italian herbs, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss the salad: Pour the Parmesan herb vinaigrette over the pasta mixture and toss gently but thoroughly to coat all the ingredients evenly.
- Marinate the flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the antipasto pasta salad chilled, optionally garnished with additional grated Parmesan cheese for extra flavor.
Notes
- You can swap salami and pepperoni for other deli meats if preferred.
- For a vegetarian version, omit the meats and add extra vegetables or chickpeas.
- Adjust salt and pepper according to taste, especially considering the saltiness of salami and olives.
- This salad can be made a day ahead and stored covered in the fridge.
- Use gluten-free pasta to make this salad gluten-free.
