Mediterranean Antipasto Pasta Salad
20min
15min
2
580
Chef's Note
This pasta salad tastes even better the next day after the flavors have had time to meld together. For a make-ahead lunch, prepare it the night before and store in an airtight container. If you're looking to add more protein, chickpeas or grilled chicken make excellent additions.
Tags
Ingredients
2 cups rotini pasta
1 cup cherry tomatoes
1/2 medium cucumber
1/2 cup roasted red peppers
1/4 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
3 oz salami, diced
1/4 cup red onion
1/2 cup artichoke hearts, quartered
1/4 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
1 clove garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add 2 cups rotini pasta and cook according to package directions until al dente, about 8-10 minutes.
- 2
While the pasta cooks, prepare the dressing by whisking together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
- 3
Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta quickly.
- 4
Transfer the cooled pasta to a large mixing bowl.
- 5
Halve 1 cup cherry tomatoes, dice 1/2 medium cucumber, thinly slice 1/4 cup red onion, and drain 1/2 cup roasted red peppers and 1/2 cup artichoke hearts.
- 6
Add the prepared vegetables to the bowl with the pasta.
- 7
Add 1/4 cup kalamata olives, 3 oz diced salami, and 1/2 cup crumbled feta cheese to the bowl.
- 8
Pour the dressing over the salad ingredients and toss gently to combine.
- 9
Fold in 1/4 cup chopped fresh parsley.
- 10
Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutrition Information (per serving)
580
18g
42g
38g
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