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Italian Antipasto Pasta Salad with Homemade Vinaigrette

Italian Antipasto Pasta Salad with Homemade Vinaigrette

Lunch
Prep Time
20min
Cook Time
10min
Servings
4
Calories
420
Chef's Note

For the best flavor, make this salad at least a few hours ahead of time or even the night before. The pasta will absorb some of the dressing as it sits, so you may want to reserve a little vinaigrette to refresh the salad just before serving. For a lighter version, use whole wheat pasta and reduce the amounts of salami and cheese.

Tags
Italian
pasta
salad
antipasto
Mediterranean
make-ahead
lunch
salami
cheese
vinaigrette
Ingredients

  • 8 oz rotini pasta

  • 4 oz genoa salami

  • 4 oz provolone cheese

  • 6 oz artichoke hearts

  • 1/2 cup roasted red peppers

  • 1/3 cup kalamata olives

  • 1 cup cherry tomatoes

  • 1/4 cup red onion

  • 1/4 cup fresh basil

  • 2 tbsp fresh parsley

  • 1/3 cup extra virgin olive oil

  • 3 tbsp red wine vinegar

  • 1 tsp dijon mustard

  • 1 tsp honey

  • 2 cloves garlic

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes

Instructions
  • 1

    Bring a large pot of salted water to a boil. Add 8 oz of rotini pasta and cook according to package directions until al dente, about 8-10 minutes.

  • 2

    While the pasta cooks, prepare the vinaigrette. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp dijon mustard, 1 tsp honey, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until well combined.

  • 3

    Drain the pasta in a colander and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

  • 4

    Cut 4 oz of genoa salami and 4 oz of provolone cheese into 1/2-inch cubes.

  • 5

    Drain and quarter 6 oz of artichoke hearts. Slice 1/2 cup of roasted red peppers into thin strips.

  • 6

    Halve 1/3 cup of kalamata olives and 1 cup of cherry tomatoes. Finely dice 1/4 cup of red onion.

  • 7

    Chop 1/4 cup of fresh basil and 2 tbsp of fresh parsley.

  • 8

    Add the prepared salami, provolone, artichoke hearts, roasted red peppers, olives, cherry tomatoes, and red onion to the bowl with the pasta.

  • 9

    Pour the vinaigrette over the pasta mixture and toss gently to combine.

  • 10

    Fold in the chopped basil and parsley, reserving a small amount for garnish if desired.

  • 11

    Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving.

Nutrition Information (per serving)
420
Calories
15g
Protein
35g
Carbs
25g
Fat
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