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5 from 7 votes

Antipasto Pasta Salad

This Antipasto Pasta Salad is a combination of all your favorite antipasto ingredients in a delicious pasta salad! The perfect dish to bring to any summer picnic or family get together!
Prep Time20 mins
Cook Time10 mins
Course: Dinner
Cuisine: Italian
Keyword: antipasto, pasta
Servings: 10 servings
Author: Savoring Italy

Ingredients

  • ANTIPASTO SALAD
  • 1 lb dry pasta I used rotini
  • 1 15- ounce can extra large black olives drained
  • 1 15- ounce can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise
  • 1 8- ounce container grape tomatoes halved
  • 1 cup marinated mushrooms cut in small pieces
  • 4 scallions cut in small pieces (not the green ends)
  • 2 teaspoons fresh garlic chopped
  • 1/2 cup mild banana pepper rings
  • 1 9- ounce soppressata or pepperoni cut into small cubes
  • 1 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes
  • sea salt-to taste
  • fresh parsley chopped
  • fresh basil chopped
  • 1 batch Italian Herb Vinaigrette see below
  • ITALIAN VINAIGRETTE
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 lemon the juice and zest-I used organic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

  • PASTA SALAD
  • Cook the pasta in a large stockpot of generously salted water al dente according to package directions.  Drain pasta.
  • In a large bowl, add pasta, olives, artichoke hearts, grape tomatoes, scallions, chopped garlic, banana pepper rings and half of the vinaigrette into the bowl.
  • Toss well to combine.
  • Refrigerate until you're ready to serve
  • Just before serving add salami, mozzarella, parsley and basil.
  • Toss to combine and taste. If needed, add additional dressing and serve. If needed, add more salt and pepper. Serve immediately, or cover and refrigerate for up to 3 days.
  • TO MAKE THE ITALIAN VINAIGRETTE
  • In a small bowl, whisk all ingredients together until combined.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.