Description
A vibrant and flavorful pasta salad loaded with classic antipasto ingredients like pepperoni, salami, olives, artichoke hearts, and sun-dried tomatoes, all tossed in a zesty red wine vinaigrette. Perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle work well)
- 1 cup chopped pepperoni
- 1 cup chopped salami
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup pitted Castelvetrano olives, halved
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/4 cup red onion, thinly sliced (optional)
- For the Dressing:
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse briefly with cool water; set aside.
- 2. While pasta cooks, whisk together minced garlic, olive oil, red wine vinegar, Dijon mustard, and oregano in a small bowl. Season with salt and pepper.
- 3. In a large bowl, combine the cooled pasta, pepperoni, salami, Kalamata olives, Castelvetrano olives, artichoke hearts, sun-dried tomatoes, parsley, basil, and red onion (if using).
- 4. Pour the dressing over the pasta mixture and toss gently to coat.
- 5. Add the grated Parmesan cheese and toss again.
- 6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served chilled or at room temperature and is not recommended for reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g