Italian Antipasto Pasta Salad
Ingredients
- 1 lb Rotini pasta
- 4 oz Salami & 4 oz Pepperoni chopped
- 8 oz Mozzarella pearls
- 1 cup cherry tomatoes 1 can artichoke hearts, 1/2 cup Kalamata olives
- 1/2 cup roasted red peppers 1/4 cup red onion, 1/4 cup parsley
- Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar, 1 tbsp lemon juice, 1 tbsp Dijon, 1 tsp each oregano/basil, garlic, salt/pepper
Instructions
- Boil pasta for 1 minute less than package directions; rinse in cold water.
- Whisk dressing ingredients until smooth.
- Toss cooled pasta with half the dressing.
- Add all chopped meats, cheeses, and vegetables.
- Pour remaining dressing over and toss well.
- Chill in the fridge for at least 1 hour before serving.
Notes
Rotini or Fusilli are best because they "catch" the dressing in their spirals.
If making ahead, keep a little extra dressing on the side to refresh before serving.
Add a handful of arugula right before serving for a peppery crunch.
De-seed the tomatoes if you plan on storing the salad for more than 2 days.