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Italian Antipasto Pasta Salad

Italian antipasto pasta salad - featured image
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A flavorful and easy Italian antipasto pasta salad featuring spicy salami, marinated artichokes, and tangy olives tossed with perfectly cooked pasta and a punchy vinaigrette dressing.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 6 ounces sliced Genoa salami, cut into bite-sized pieces
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup roasted red peppers, sliced thinly
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions (usually 10-12 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly (about 10 minutes).
  2. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, salt, and freshly ground black pepper to taste. Whisk until the mixture emulsifies and thickens slightly. Taste and adjust seasoning if needed.
  3. While the pasta is cooling, chop 6 ounces Genoa salami into bite-sized pieces, slice 1/2 cup roasted red peppers, halve 1 cup cherry tomatoes, finely dice 1/4 cup red onion, and coarsely chop 1 cup marinated artichoke hearts. Roughly chop 1/4 cup fresh basil leaves.
  4. In a large bowl, combine the cooled pasta, salami, artichokes, olives, cherry tomatoes, roasted peppers, red onion, and basil. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly. If using, sprinkle 1/4 cup grated Parmesan cheese on top and toss lightly again.
  5. Cover the salad and refrigerate for at least 30 minutes, preferably 1-2 hours. Give it a quick toss before serving to redistribute the dressing, and adjust salt and pepper if needed.

Notes

Salt pasta water generously to season pasta. Rinse pasta under cold water to prevent mushiness. Whisk mustard with vinegar before adding oil to create a stable dressing emulsion. Let salad chill for at least 30 minutes to allow flavors to meld. Add a drizzle of olive oil if pasta sticks together. Parmesan cheese is optional but recommended for added depth.

Nutrition

Keywords: Italian antipasto pasta salad, salami pasta salad, artichoke pasta salad, easy pasta salad, antipasto salad, Italian salad, potluck salad

Find it online: https://gleefulfork.com/italian-antipasto-pasta-salad-recipe-easy-flavorful-salad-with-salami-and-artichokes/