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Italian Antipasto Pasta Salad

Italian Antipasto Pasta Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
2
Calories
485
Chef's Note

For the best flavor, make this salad a day ahead to allow the ingredients to marinate together. If you're planning to store it for more than a day, keep the dressing separate and toss just before serving to maintain the pasta's texture. You can also add a sprinkle of grated Parmesan just before serving for an extra flavor boost.

Tags
Italian
pasta
salad
cold lunch
make-ahead
salami
cheese
Mediterranean
portable
Ingredients

  • 4 oz rotini pasta

  • 2 oz salami

  • 2 oz provolone cheese

  • 1/2 cup artichoke hearts

  • 1/3 cup roasted red peppers

  • 1/4 cup kalamata olives

  • 1/2 cup cherry tomatoes

  • 2 tbsp fresh basil

  • 1 tbsp fresh parsley

  • 2 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1/2 tsp dried oregano

  • 1 clove garlic

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Instructions
  • 1

    Bring a pot of salted water to a boil and cook 4 oz of rotini pasta according to package directions until al dente, about 8-10 minutes.

  • 2

    While the pasta cooks, dice 2 oz of salami and 2 oz of provolone cheese into 1/2-inch cubes.

  • 3

    Drain 1/2 cup of artichoke hearts, pat dry, and quarter them.

  • 4

    Slice 1/3 cup of roasted red peppers into thin strips.

  • 5

    Halve 1/4 cup of kalamata olives and slice 1/2 cup of cherry tomatoes in half.

  • 6

    Chop 2 tbsp of fresh basil and 1 tbsp of fresh parsley.

  • 7

    Mince 1 garlic clove finely.

  • 8

    In a small bowl, whisk together 2 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, 1 tsp of Dijon mustard, 1/2 tsp of dried oregano, the minced garlic, 1/4 tsp of salt, and 1/4 tsp of black pepper to make the dressing.

  • 9

    Drain the pasta and rinse under cold water to stop the cooking process and cool it down.

  • 10

    In a large bowl, combine the cooled pasta, salami, provolone, artichoke hearts, roasted red peppers, olives, and cherry tomatoes.

  • 11

    Pour the dressing over the pasta mixture and toss gently to coat all ingredients.

  • 12

    Fold in the chopped basil and parsley.

  • 13

    Cover and refrigerate for at least 30 minutes to allow flavors to meld (this time is not included in the prep/cook time).

  • 14

    Serve cold and enjoy!

Nutrition Information (per serving)
485
Calories
18g
Protein
35g
Carbs
30g
Fat
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