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Easy Crowd-Pleasing Antipasto Pasta Salad

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A quick and easy antipasto pasta salad perfect for gatherings, combining tangy, savory flavors with a mix of fresh, cured, and pickled ingredients.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup diced salami or pepperoni (about 150 grams)
  • 1 cup cubed mozzarella or provolone cheese (about 150 grams)
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced pepperoncini or banana peppers
  • 1 cup diced cucumber
  • ½ cup sliced black olives
  • ½ cup diced red onion (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • ½ cup extra virgin olive oil (120 ml)
  • ¼ cup red wine vinegar (60 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Drain well and set aside.
  2. In a small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 minced garlic cloves, 1 teaspoon dried oregano, salt, and pepper to taste until well combined and slightly thickened.
  3. Dice 1 cup of salami or pepperoni, cube 1 cup mozzarella or provolone, halve 1 cup cherry tomatoes, slice 1 cup pepperoncini or banana peppers, dice 1 cup cucumber, slice ½ cup black olives, and dice ½ cup red onion if using.
  4. In a large mixing bowl, combine the cooled pasta, cured meats, cheese, and all the veggies. Pour the dressing over the top and toss gently but thoroughly until everything is evenly coated.
  5. Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld. You can also refrigerate for up to 2 hours before serving. If chilled longer, let it come back to room temperature for best flavor.

Notes

Rinsing pasta under cold water after cooking is essential to prevent sticking and cool it for the salad. Start with less dressing and add more if needed to avoid sogginess. Soaking diced onion in cold water for 10 minutes can mellow its sharpness. Salad tastes better after flavors meld for a few hours. Stir in a teaspoon of olive oil or splash of vinegar before serving leftovers to refresh flavors.

Nutrition

Keywords: antipasto pasta salad, easy pasta salad, crowd-pleasing salad, potluck recipe, Italian pasta salad, quick pasta salad

Find it online: https://lucastable.com/easy-crowd-pleasing-antipasto-pasta-salad-recipe-for-perfect-gatherings/