Italian Antipasto Pasta Salad is a vibrant and flavorful dish that embodies the essence of Mediterranean cuisine. This delightful salad combines the richness of Italian antipasto ingredients with the heartiness of pasta, creating a perfect side or main dish that's both satisfying and refreshing.
Ingredients
Scale:
12 ounces rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (red, yellow, or green), diced
1/2 cup red onion, finely chopped
1 cup Kalamata olives, pitted and sliced
1 cup salami, sliced into strips
1 cup mozzarella balls or cubed mozzarella cheese
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Drain and Cool: Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Allow it to cool completely.
Prepare the Vegetables: While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell peppers, and finely chop the red onion.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper until well combined.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, Kalamata olives, salami, mozzarella, and feta cheese. Mix gently.
Add the Dressing: Pour the dressing over the pasta mixture. Gently toss to combine.
Add Fresh Herbs: Fold in the chopped basil.
Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
