Easy Italian Antipasto Salad (Print Version)
# Ingredients:
→ For the antipasto salad
01 -
8 oz dry rotini pasta or favorite short pasta
02 -
9 oz hard salami, chopped or ¾ cup presliced
03 -
6.5 oz pepperoni, chopped or ½ cup presliced
04 -
1 cup canned artichoke hearts, drained and quartered
05 -
2 cups cherry tomatoes, halved
06 -
1 cup olives, pitted and halved, kalamata, green, or a mixture
07 -
½ cup pepperoncini, sliced
08 -
8 oz mozzarella pearls
09 -
¼ cup red onion, sliced thin
10 -
⅓ cup fresh basil, sliced thin
→ For the Italian vinaigrette
11 -
½ cup olive oil
12 -
¼ cup red wine vinegar
13 -
2 garlic cloves, minced
14 -
1 Tbsp Italian seasoning
15 -
¼ tsp red pepper flakes
16 -
Salt and black pepper, to taste
# Instructions:
01 -
Cook the pasta according to the package directions, then drain it and set it aside to cool completely.
02 -
Whisk the vinaigrette ingredients together in a small bowl or jar and chill in the refrigerator while preparing the rest of the salad.
03 -
Cut the salami, pepperoni, and tomatoes; slice the olives and red onion; and thinly slice the fresh basil.
04 -
Once the pasta is cool, combine it in a large bowl with the other ingredients. Pour the desired amount of dressing over the top and toss until fully coated. Serve immediately or chill in the refrigerator for 30 minutes to 1 hour.
05 -
Sprinkle shredded Parmesan and extra fresh basil over each portion, if desired, and serve.
# Notes:
01 -
Ingredient amounts can be adjusted based on personal preference.