Antipasto Pasta Salad
This antipasto pasta salad is what you bring to a potluck when you want the empty container and everyone asking for the recipe. Rotini tossed with salami, fresh mozzarella, olives, roasted peppers, and a punchy Italian dressing. It serves a crowd, takes 15 minutes, and tastes better the next day.
Why You’ll Love This Recipe
- Crowd-feeding potluck star
- Tastes better the longer it marinates
- No cooking beyond boiling pasta
- Travels well — no wilting or sogginess
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Antipasto Pasta Salad
Ingredients
- 1 lb rotini or fusilli pasta
- 4 oz salami, diced
- 8 oz fresh mozzarella pearls
- 1/2 cup kalamata olives, halved
- 1/2 cup roasted red peppers (jarred), sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Italian dressing
- 2 tablespoons fresh basil, chopped
- Grated parmesan
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water until completely cool.
- In a large bowl, combine cooled pasta, salami, mozzarella, olives, roasted peppers, cherry tomatoes, and red onion.
- Pour Italian dressing over everything and toss thoroughly.
- Fold in fresh basil and top with grated parmesan.
- Serve immediately or refrigerate. This tastes even better after a few hours.
Recipe Tips
- Rinse the pasta in cold water — you want it cold and not sticking together.
- Use a good quality Italian dressing or make your own: olive oil, red wine vinegar, oregano, garlic, dijon.
- Add artichoke hearts or pepperoncini for extra Italian flair.
- This keeps 4-5 days in the fridge. Add a splash of dressing when serving leftovers.
Calories: 420 | Protein: 18g | Fat: 18g | Carbs: 46g
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Nutritional information is estimated and may vary based on ingredients used.
