Description
A vibrant and flavorful Ultimate Antipasto Pasta Salad perfect for summer gatherings. This cold pasta salad combines rotini pasta with a colorful medley of salami, pepperoni, artichoke hearts, cherry tomatoes, olives, and fresh basil, all tossed in a zesty homemade Italian vinaigrette. It’s easy to prepare ahead, chilled for a refreshing taste, and offers a delightful balance of savory, tangy, and spicy flavors.
Ingredients
Scale
Pasta
- 8 oz Rotini Pasta
Meats
- 9 oz Hard Salami, chopped or ¾ cup presliced
- 6.5 oz Pepperoni, chopped or ½ cup presliced
Vegetables & Herbs
- 1 cup Canned Artichoke Hearts, drained & quartered
- 2 cups Cherry Tomatoes, halved
- 1 cup Olives, pitted & halved (mix of Kalamata and green)
- ½ cup Pepperoncini, sliced
- ¼ cup Red Onion, sliced thin
- â…“ cup Fresh Basil, sliced thin
Vinaigrette
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 2 cloves Garlic, minced
- 1 Tbsp Italian Seasoning
- ¼ tsp Red Pepper Flakes
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, usually about 8-10 minutes, until al dente. Drain the pasta and allow it to cool completely to prevent wilting of ingredients when combined.
- Make the vinaigrette: In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Once well blended, cover and refrigerate to chill and meld flavors.
- Prepare ingredients: While pasta cools, chop the hard salami and pepperoni to your preferred size. Halve cherry tomatoes, pit and halve olives, slice the pepperoncini and thinly slice the red onion. Thinly slice fresh basil leaves for a fresh aromatic touch.
- Combine and chill: In a large serving bowl, mix the cooled pasta with the chopped meats, vegetables, and basil. Pour the chilled vinaigrette over the mixture and toss thoroughly to coat all ingredients evenly. Cover the bowl and refrigerate for at least 30 minutes to let flavors marry.
- Serve: Before serving, toss the salad once more to redistribute the dressing. Optionally, garnish with shredded parmesan cheese and extra fresh basil for added flavor and presentation. Enjoy this bright, colorful, and flavorful pasta salad!
Notes
- Cook pasta al dente so it holds its texture after chilling.
- Ensure pasta is completely cooled before mixing to avoid sogginess.
- The salad tastes better if allowed to chill for at least 30 minutes or overnight for deeper flavor.
- Use a combination of olives for a balanced briny flavor.
- Adjust the amount of red pepper flakes to control spice level.
- Can be garnished with shredded parmesan cheese just before serving for extra richness.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
