
Italian Antipasto Pasta Salad
Vibrant pasta salad packed with Italian deli favorites
Ingredients
Instructions
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Cook the pastaBring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
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Prepare the dressingIn a small bowl, whisk together the Italian vinaigrette, olive oil, minced garlic, and dried oregano until well combined. Set aside to allow flavors to meld.
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Combine salad ingredientsIn a large serving bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, salami, provolone cheese, artichoke hearts, olives, roasted red peppers, and pepperoncini peppers.
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Add the herbsGently fold in the fresh basil and parsley, reserving a small amount for garnish if desired.
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Dress the saladPour the prepared dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
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Chill before servingCover the salad and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop and marry. The longer it sits, the more flavorful it becomes.
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Final adjustmentsBefore serving, gently toss the salad again and taste. Adjust seasoning if needed with additional salt, pepper, or a splash more dressing if the pasta has absorbed too much.
Nutritional Information
385
Calories
per serving
16
Protein
grams
42
Carbohydrates
grams
18
Total Fat
grams
6
Saturated Fat
grams
3
Fiber
grams
4
Sugar
grams
890
Sodium
milligrams
15
Vitamin C
milligrams
2
Iron
milligrams
Italian Antipasto Pasta Salad is Also Known As
Insalata di Pasta Antipasto, Antipasto Pasta, Mediterranean Pasta Salad or Tuscan Pasta Salad



