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!
I used rotini
can extra large black olives drained
can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise
container grape tomatoes halved
cut in small pieces
cut in small pieces (not the green ends)
mild banana pepper rings
soppressata or pepperoni cut into small cubes
container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes
sea salt-to taste
batch Italian Herb Vinaigrette
extra-virgin olive oil
the juice and zest-I used organic
freshly-cracked black pepper
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.
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