Italian Antipasto Pasta Salad Recipe
Italian cuisine is a global favorite for its bold flavors. The Italian Antipasto Pasta Salad Recipe perfectly captures this tradition.
Equipment
- Large pot
- Strainer or colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Salad tongs or spoon
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls
- 1/2 cup kalamata olives pitted
- 1/2 cup green olives
- 1/2 cup pepperoncini sliced
- 1/2 cup marinated artichoke hearts
- 1/2 cup roasted red peppers sliced
- 1/2 cup salami sliced
- 1/2 cup prosciutto chopped
- 1/4 cup red onion thinly sliced
- 1/2 cup Italian dressing homemade or store-bought
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Boil water in a large pot.
- Cook pasta until al dente.
- Drain and rinse pasta under cold water.
- Place pasta in a large mixing bowl.
- Add tomatoes, olives, and mozzarella balls.
- Toss in the salami and prosciutto.
- Add red onion, pepperoncini, and artichokes.
- Mix in roasted red peppers and oregano.
- Pour over Italian dressing and mix well.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
- Chill in the fridge before serving for best flavor.
Notes
- Use fresh mozzarella for better texture and flavor.
- Chill pasta before mixing to avoid sogginess.
- Don’t overcook the pasta—al dente works best.
- Add dressing just before serving if making ahead.
- Customize with your favorite cured meats or cheeses.