Description
This Easy Italian Antipasto Pasta Salad Recipe is a vibrant and flavorful dish that’s perfect for summer gatherings. With its delightful mix of fresh vegetables, zesty dressing, and hearty pasta, this salad makes for an ideal side or main dish. The combination of olives, artichokes, and herbs creates a refreshing flavor profile that will impress your guests. Whether you’re having a picnic or a family dinner, this customizable pasta salad is sure to be a crowd-pleaser!
Ingredients
Scale
- 1 lb dry rotini pasta
- 1 can (15 oz) black olives, drained
- 1 can (15 oz) artichoke hearts, quartered and drained
- 1 cup grape tomatoes, halved
- 1 cup marinated mushrooms
- 4 scallions, chopped
- 2 teaspoons fresh garlic, chopped
- ½ cup banana pepper rings
- 9 oz turkey pepperoni, cubed
- 8 oz fresh mozzarella pearls
- Sea salt to taste
- Freshly chopped parsley for garnish
- Freshly chopped basil for garnish
- 1/3 cup extra-virgin olive oil
- 1/4 cup red apple vinegar
- 1 lemon, juice and zest
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Cook the rotini in salted boiling water until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine chopped olives, artichokes, tomatoes, mushrooms, scallions, garlic, and banana peppers.
- Mix in the cooled pasta along with turkey pepperoni and mozzarella pearls.
- For the vinaigrette: whisk together olive oil, vinegar, lemon juice and zest, salt, and pepper.
- Pour the vinaigrette over the salad mixture; toss gently to coat.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg