Antipasto Pasta Salad
This antipasto pasta salad pulls together everything you love about an Italian antipasto board and tosses it right into a bowl of pasta. Salty salami, tangy pepperoncini, and creamy mozzarella balls make every single bite a little different from the last. It holds up for hours without wilting or drying out, making it perfect for summer potlucks and parties.
Equipment
- Large pasta pot
- Colander
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Salad spinner optional, for drying fresh herbs
- Airtight storage containers for leftovers
Ingredients
- 1 pound rotini pasta or another short, ridged pasta shape
- 8 ounces Genoa salami cut into thin strips
- 4 ounces sliced pepperoni
- 8 ounces fresh mozzarella balls bocconcini, halved
- 1 cup cherry tomatoes halved
- 1 cup kalamata olives pitted
- 1 cup marinated artichoke hearts drained and quartered
- 1/2 cup pepperoncini sliced into rounds
- 1/2 cup roasted red peppers sliced
- 1/2 medium red onion thinly sliced
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh parsley chopped
- 3/4 cup Italian dressing store bought or homemade
- Salt to taste
- black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook until al dente according to package directions. Reserve 1/4 cup of pasta water, then drain and rinse briefly under cold water to cool.
- While the pasta cooks, cut the Genoa salami into thin strips and slice the pepperoni. Drain the mozzarella balls, pat dry, and slice each in half. Set aside.
- Halve the cherry tomatoes. Drain and quarter the artichoke hearts. Slice the pepperoncini into rounds. Thinly slice the onion and chop the roasted peppers. Chop the fresh parsley and set aside.
- In a large mixing bowl, combine the cooled pasta with the salami, pepperoni, mozzarella, tomatoes, olives, artichoke hearts, pepperoncini, onion, and roasted peppers. Add the Parmesan and half the parsley.
- Pour the Italian dressing over the salad a little at a time, tossing gently after each addition. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.
- Just before serving, give the salad a final toss. Stir in reserved pasta water a tablespoon at a time if it looks dry. Garnish with the remaining parsley and serve chilled or at cool room temperature.
Notes
- Salt your pasta water generously since it's the only chance to season the pasta itself.
- Cool the pasta completely before mixing so the mozzarella doesn't melt or turn stringy.
- Let the salad chill for at least an hour for the flavors to deepen and meld together.
- Cut meats, cheese, and vegetables roughly the same size for a balanced bite every time.
- Add fresh herbs right before serving so they stay bright and don't wilt in the dressing.
- Swap rotini for penne, farfalle, or cavatappi if that's what you have on hand.
- Use turkey pepperoni or salami for a slightly lighter version of the salad.
- Leave out the meat entirely for a vegetarian version and add extra cheese or chickpeas instead.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of fresh dressing or lemon juice if the salad seems dry after chilling.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 18gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 890mgPotassium: 280mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 8mg
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