Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 12 oz Pasta (12 ounces short pasta (rotini, fusilli, or farfalle)); 1 cup Grape Tomato (1 cups halved grape or cherry tomatoes); 8 oz Fresh Mozzarella (8 ounces fresh mozzarella balls (ciliegine)); 12 oz Artichoke Hearts (12 ounces jar marinated artichoke hearts (drained and chopped)); ½ cup Olives (½ cup mixed olives (black, green, Kalamata - halved)); ½ cup Red Bell Pepper (½ cup roasted red peppers (chopped)); 4 oz Salami (4 ounces salami (diced or sliced into half-moons)); 4 oz Pepperoni (4 ounces pepperoni (quartered)); ½ cup Pepperoncini (½ cup sliced pepperoncinis); ⅓ cup Red Onion (⅓ cup red onion (thinly sliced)); ⅓ cup Basil (⅓ cup fresh basil (torn or chiffonade)); ¾ cup Extra Virgin Olive Oil (¾ cup extra virgin olive oil); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 ½ tbsp Lemon Juice (1½ tablespoons fresh lemon juice); 1 ½ tsp Dijon Mustard (1½ teaspoons Dijon mustard); ¾ tsp Garlic Powder (¾ teaspoons garlic powder); ¾ tsp Dried Oregano (¾ teaspoons dried oregano); 1 pinch Red Pepper Flakes (1 pinch red pepper flakes); ¾ tsp Kosher Salt (¾ teaspoons kosher salt (plus more for pasta water)); ¼ tsp Black Pepper (¼ teaspoons black pepper (to taste))

Antipasto Pasta Salad - Main Course,Salad (American)

40 minAmerican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Pasta12 oz · 12 ounces short pasta (rotini, fusilli, or farfalle)
Grape Tomato1 cup · 1 cups halved grape or cherry tomatoes
Fresh Mozzarella8 oz · 8 ounces fresh mozzarella balls (ciliegine)
Artichoke Hearts12 oz · 12 ounces jar marinated artichoke hearts (drained and chopped)
Olives½ cup · ½ cup mixed olives (black, green, Kalamata - halved)
Red Bell Pepper½ cup · ½ cup roasted red peppers (chopped)
Salami4 oz · 4 ounces salami (diced or sliced into half-moons)
Pepperoni4 oz · 4 ounces pepperoni (quartered)
Pepperoncini½ cup · ½ cup sliced pepperoncinis
Red Onion⅓ cup · ⅓ cup red onion (thinly sliced)
Basil⅓ cup · ⅓ cup fresh basil (torn or chiffonade)
Extra Virgin Olive Oil¾ cup · ¾ cup extra virgin olive oil
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 ½ tbsp · 1½ tablespoons fresh lemon juice
Dijon Mustard1 ½ tsp · 1½ teaspoons Dijon mustard
Garlic Powder¾ tsp · ¾ teaspoons garlic powder
Dried Oregano¾ tsp · ¾ teaspoons dried oregano
Red Pepper Flakes1 pinch · 1 pinch red pepper flakes
Kosher Salt¾ tsp · ¾ teaspoons kosher salt (plus more for pasta water)
Black Pepper¼ tsp · ¼ teaspoons black pepper (to taste)

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Steps

1Cook the pasta: Cook the pasta in well-salted boiling water according to package directions until al dente. Drain, rinse under cold water to stop cooking (but don't completely cool it), and transfer to a large bowl. Drizzle with a little olive oil and toss to prevent sticking while you prepare the rest of the ingredients.
2Make the vinaigrette: Combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic powder, dried oregano, and red pepper flakes in a jar. Seal and shake vigorously to combine. Season with the salt and black pepper, to taste. Taste and adjust — it should be punchy!
3Dress the pasta warm: While the pasta is still slightly warm, pour about half the vinaigrette over it and toss to coat. This helps the pasta absorb the dressing. Let cool to room temperature.
4Add the antipasto goodies: Add the halved tomatoes, mozzarella balls, drained and chopped marinated artichoke hearts, halved olives, roasted red peppers, diced or sliced salami, quartered pepperoni, sliced pepperoncinis, and thinly sliced red onion to the pasta. Toss everything together to distribute evenly.
5Final dress and chill: Add the remaining vinaigrette and toss again. Taste and adjust salt, pepper, or a splash more vinegar. Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a good toss — the pasta will absorb dressing as it sits, so add a drizzle more olive oil if needed.
6Garnish and serve: Top with the fresh basil (either torn or chiffonade) just before serving.Served cold or at room temperature.