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!
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.