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Fresh Antipasto Pasta Salad Recipe Easy Zesty Italian Dressing for Summer

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A quick, colorful, and refreshing antipasto pasta salad tossed with a zesty homemade Italian dressing, perfect for busy summer evenings and gatherings.

Ingredients

Scale
  • 8 oz rotini pasta
  • 6 oz salami, sliced into bite-sized pieces
  • 8 oz fresh mozzarella pearls
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup jarred marinated artichoke hearts, quartered and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium green bell pepper, diced
  • 1 medium cucumber, peeled and diced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 large garlic clove, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp honey
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions, about 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly for about 5 minutes.
  2. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp honey, and salt and pepper to taste until well combined and slightly thickened. Adjust seasoning if needed.
  3. Chop 6 oz salami into bite-sized pieces, halve 1 cup cherry tomatoes, dice 1 medium green bell pepper and 1 medium cucumber, finely chop 1 small red onion, halve 1 cup pitted Kalamata olives, quarter 1 cup jarred marinated artichoke hearts, and tear about 1/4 cup fresh basil leaves.
  4. In a large mixing bowl, combine the drained pasta, chopped salami, mozzarella pearls, olives, artichokes, tomatoes, bell pepper, cucumber, red onion, and basil. Pour the dressing over the salad and toss gently but thoroughly to coat every ingredient. Let sit for at least 10 minutes to allow flavors to meld.
  5. Before serving, toss the salad again and taste. Adjust salt, pepper, or vinegar if needed. Serve chilled or at room temperature.

Notes

Rinse pasta with cold water after cooking to stop cooking and keep pasta firm. Let salad rest for at least 10 minutes before serving to meld flavors. Soak chopped onion in cold water to mellow sharpness if desired. Adjust dressing sweetness or acidity by adding more honey or olive oil. Salad tastes better after resting in fridge overnight. Use gluten-free pasta for gluten-free diet. Salami can be substituted with turkey pepperoni, cooked chicken, or chickpeas for vegetarian option.

Nutrition

Keywords: antipasto pasta salad, Italian dressing, summer salad, quick pasta salad, easy dinner, rotini pasta salad, zesty dressing

Find it online: https://jodierecipes.com/fresh-antipasto-pasta-salad-recipe-easy-zesty-italian-dressing-for-summer/