Antipasto Pasta Salad (Italian Deli Pasta Salad)
User Reviews
5
Antipasto Pasta Salad (Italian Deli Pasta Salad)
Description
The Antipasto Pasta Salad features cooked and cooled tri-colored rotini as the base, mixed with a variety of flavorful ingredients like hard salami slices, fresh mozzarella balls, black olives, marinated artichokes, sundried tomatoes, roasted red bell peppers, and fresh parsley. These diverse components bring contrasting textures and Mediterranean flavors to the salad.
The dressing is a balanced blend of olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, salt, and black pepper whisked together and tossed with the salad ingredients. This blend coats the salad evenly, imparting a bright and slightly tangy flavor that complements the cured meats and vegetables.
This salad works well as a side dish for picnics, barbecues, or casual meals. It can be refrigerated beforehand and stirred again before serving to allow the flavors to meld fully while keeping the pasta firm and other ingredients fresh.
Ingredients
For the salad
- 12 ounces rotini pasta tri colored
- 4 ounces hard salami
- 8 ounces mozzarella balls
- 2.25 ounces black olives
- 5 ounces artichokes 1 cup, marinated
- 2 ounces sundried tomatoes
- 2 ounces red bell pepper roasted
- ½ cup parsley roughly chopped
For the dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic minced, cloves
- 2 teaspoons Dijon mustard
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- ½ teaspoons black pepper
Instructions
Get prepped
- Boil the pasta in plenty of salted water. Drain, and set aside to cool (run it under cold water to help that along.
- Chop the salami into slices, and halve the mozzarella balls (optional)
Make the dressing
- Whisk together the oil, vinegar, garlic, Dijon mustard, Italian seasoning, salt and pepper. Alternatively, add it to a jar with a tight-fitting lid and shake until well combined.
Assembly
- Add the cooled pasta, salami, mozzarella, olives, artichokes, sundried tomatoes, and roasted red peppers and parsley to a large bowl.
- Pour the dressing over the top and toss to combine.
- Refrigerate salad until needed. Stir thoroughly before serving.
Devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 541mg | 23% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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