Description
This vibrant Italian Antipasto Pasta Salad combines perfectly cooked rotini or penne pasta with a medley of fresh vegetables, olives, pepperoni, and mozzarella cheese. Tossed in a tangy balsamic vinaigrette infused with oregano and garlic, this chilled salad is a refreshing and flavorful dish perfect for gatherings, potlucks, or a light meal.
Ingredients
Scale
Pasta
- 8 ounces pasta (rotini or penne)
Vegetables & Olives
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/2 cup roasted red peppers, sliced
- 1/4 cup fresh basil, chopped
Meat & Cheese
- 1/2 cup pepperoni, sliced
- 1/2 cup mozzarella cheese, cubed
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat to prepare for cooking the pasta.
- Cook Pasta: Add the pasta (rotini or penne) to the boiling water and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Drain and Cool Pasta: Drain the pasta using a colander and rinse under cold water to stop the cooking process and cool it down.
- Transfer to Mixing Bowl: Place the cooled pasta into a large mixing bowl in preparation for combining with other ingredients.
- Prepare Vegetables: While the pasta cools, prepare fresh vegetables and other ingredients by slicing and dicing accordingly.
- Add Cherry Tomatoes: Halve the cherry tomatoes and add them to the mixing bowl with the pasta.
- Add Cucumber: Dice the cucumber into small pieces and add to the bowl.
- Add Red Onion: Thinly slice the red onion and add it to the mixture.
- Add Olives: Slice both black and green olives, then combine them in the bowl.
- Add Roasted Red Peppers: Slice the roasted red peppers and add to the salad mixture.
- Add Pepperoni: Slice pepperoni into bite-sized pieces and add to the bowl.
- Add Mozzarella Cheese: Cube the mozzarella cheese into small chunks and add them in.
- Add Fresh Basil: Chop fresh basil finely and sprinkle over the pasta mixture.
- Make Dressing: In a small separate bowl, whisk together the balsamic vinegar and olive oil until well combined.
- Season Dressing: Add dried oregano, garlic powder, salt, and black pepper to the dressing and whisk again thoroughly.
- Toss Salad: Pour the dressing over the pasta and vegetable mixture and toss gently to evenly coat all ingredients.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to enhance the flavors.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Final Toss: Before serving, toss the pasta salad one last time to ensure even flavor distribution.
- Serve: Serve the Italian Antipasto Pasta Salad chilled and enjoy as a vibrant, flavorful dish.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- Use rotini or penne pasta as they hold the dressing well and provide good texture.
- Feel free to substitute pepperoni with salami or other cured meats if preferred.
- Adjust vinegar and olive oil ratios to taste for a more tangy or mild dressing.
- This salad can be stored covered in the refrigerator for up to 2 days; toss before serving.
- For a vegetarian version, omit the pepperoni and consider adding additional cheese or vegetables.
