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The recipe that feels like a warm hug on a chilly day. My love affair with Easy Italian Antipasto Pasta Salad began in a cozy little kitchen where the mingled aromas of fresh basil, tangy olives, and hearty salami danced through the air. One afternoon, inspired by a family picnic, I threw together a medley of flavors I had always adored. The result was pure bliss: a colorful, satisfying, and utterly delicious dish that quickly became a family favorite. Each bite bursts with the vibrant taste of Italy, and as you twirl the rotini pasta on your fork, the captivating colors of the ingredients transform your plate into a work of art. This delightful dish not only evokes beautiful memories but also beckons you to gather loved ones around the table. Trust me; this pasta salad is a feast for both the eyes and the palate.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy days—assemble it in just 30 minutes!
- Flavor-Packed: Rosemary and garlic mingle beautifully with salty savory bites.
- Customizable: Feel free to remix with seasonal veggies or different meats!
- Perfect for Sharing: A crowd-pleaser at picnics, potlucks, or family dinners.
- Make Ahead Delight: Tastes even better after the flavors meld in the fridge!
Ingredients
- 8 oz. dry rotini pasta (or your favorite short pasta): I love rotini for its spiral shape, which captures all that delightful dressing.
- 9 oz. hard salami, chopped (or ¾ cup presliced): A little salty and zesty, it adds a wonderful depth of flavor.
- 6.5 oz. pepperoni, chopped (or ½ cup presliced): For that classic Italian twist and a kick of spice!
- 1 cup canned artichoke hearts, drained & quartered: Adds a tender, briny sweetness that pairs beautifully with the meats.
- 2 cups cherry tomatoes, halved: Sweet bursts of juicy flavor—make sure they’re ripe!
- 1 cup olives, pitted & halved (kalamata, green, or a mixture): They bring a delightful tang and contrast.
- ½ cup pepperoncini, sliced: A little tangy zing that brightens the whole dish.
- 8 oz. mozzarella pearls: Creamy bites that melt in your mouth—so good!
- ¼ cup red onion, sliced thin: A hint of crunch and mild sweetness to balance all the flavors.
- ⅓ cup fresh basil, sliced thin: Nothing smells more like summer than fragrant fresh basil.
- ½ cup olive oil: Creamy richness that coats every noodle beautifully.
- ¼ cup red wine vinegar: A splash of acidity that ties everything together.
- 2 garlic cloves, minced: Aromatic goodness that infuses the dressing.
- 1 Tbsp Italian seasoning: A sprinkle of herby magic that screams “Italy.”
- ¼ tsp red pepper flakes: For just the right touch of heat.
- Salt & black pepper, to taste: Always a must to elevate your flavors!
Full recipe card is below.
How to Make It
Cook the Pasta
Start by boiling a pot of salted water. Cook the rotini according to the package’s directions, then drain it and set aside to cool completely. The aroma of cooking pasta is a universal comfort that wraps around you like a cozy blanket.
Make the Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, and a pinch of salt and black pepper. If you have any extra time, chill it in the refrigerator. The flavors will meld beautifully!
Prepare Your Salad Ingredients
Chop the salami and pepperoni into bite-sized pieces, halve the cherry tomatoes, slice the olives and red onion, and finely slice that divine basil. The colors and textures are beautiful, and your kitchen will smell positively Italian!
Mix & Chill
Once the pasta has cooled, combine it in a large bowl with your beautifully prepared meats, veggies, artichokes, and mozzarella. Pour your desired amount of vinaigrette over the top and toss gently to coat everything evenly. At this point, feel free to serve it right away or give it a nice chill in the fridge for 30 minutes to an hour. It’s worth the wait for flavors to mingle!
Serve
Spoon out your delicious antipasto pasta salad, and for a touch of indulgence, sprinkle some shredded parmesan and extra fresh basil over each portion. A little extra love never hurt anyone!
Pro Tips for Success
- Cook Pasta Al Dente: Aim for a firm bite in the pasta to avoid mushiness after you toss it with the dressing.
- Chill for Maximum Flavor: Allow the salad to chill; it helps the flavors to mingle and develop that perfect harmony.
- Customize: Swap in your favorite proteins or veggies whenever the desire strikes!
- Use Quality Olive Oil: A good quality olive oil makes all the difference in your dressing.
Flavor Variations
- Vegetarian Delight: Leave out the meats and substitute extra artichokes and avocado for a delightful vegetarian twist.
- Spicy Kick: Add diced jalapeños or a spicy Italian sausage for a tantalizing heat.
- Herbaceous Twist: Amp up the flavor with fresh oregano or parsley in place of or alongside the basil.
Serving Suggestions
Pair your pasta salad with a crisp green side salad and a light sparkling water or a glass of chilled pinot grigio. For a fun presentation, serve in individual mason jars, dainty and delightful!
Make-Ahead & Storage
This salad keeps well! You can make it a day ahead—store it in an airtight container in the fridge for up to three days. Just give it a gentle toss before serving.
Leftovers
Got some leftover pasta salad? Stir it into a wrap for a quick lunch, or toss it with a few greens for a refreshing side salad at dinner.
Freezing
I don’t recommend freezing this pasta salad due to the fresh ingredients that might change texture. Instead, enjoy it fresh or use those delicious leftovers!
Reheating
If you find yourself with a chilled portion leftover, simply let it come to room temperature or toss it in a skillet on low heat for a quick warm-up. But trust me, this salad is best enjoyed chilled!
FAQs
Can I make this pasta salad vegan?
Absolutely! Just omit the meats and cheese and double up on the veggies. Adjust the dressing as needed.
How long can I store the pasta salad?
A well-stored pasta salad will last up to three days in the fridge.
What can I substitute for the salami and pepperoni?
You can easily substitute cooked chicken, shrimp, or even grilled vegetables for a fun twist!
Can I use whole wheat pasta?
Definitely! Whole wheat pasta works beautifully and adds a nutty flavor.
Final Thoughts
As I wrap this up, I can’t help but feel a warmth in my heart, imagining you all enjoying this Easy Italian Antipasto Pasta Salad with family and friends. Whether it’s at a festive gathering or a simple weeknight dinner, this salad brings joy and comfort, sprinkled with love. So roll up those sleeves, gather your ingredients, and let your kitchen echo with laughter and the aromas of Italy. Enjoy every bite, my friends, and remember—it’s all about making memories together. Happy cooking!
Easy Italian Antipasto Pasta Salad
Ingredients
Method
- Start by boiling a pot of salted water. Cook the rotini according to the package’s directions, then drain it and set aside to cool completely.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, and a pinch of salt and black pepper. Chill it in the refrigerator to meld the flavors.
- Chop the salami and pepperoni into bite-sized pieces, halve the cherry tomatoes, slice the olives and red onion, and finely slice the basil.
- Once the pasta has cooled, combine it in a large bowl with the prepared meats, veggies, artichokes, and mozzarella. Pour your desired amount of vinaigrette over the top and toss gently. Chill for 30 minutes to an hour if time allows.
- Spoon out your antipasto pasta salad and sprinkle some shredded parmesan and extra fresh basil over each portion.
