Rainbow Antipasto Pasta Salad
What makes this pasta salad stand out is how it combines the classic elements of an antipasto platter into a lively, pasta-based dish.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Mason jar or small bowl with whisk
Ingredients
For the Salad:
- 12 oz rotini pasta or any short pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1 cup red bell pepper diced
- 1 cup yellow bell pepper diced
- 1/2 cup red onion thinly sliced
- 3/4 cup black or Kalamata olives sliced
- 1 cup marinated artichoke hearts chopped
- 1 cup mozzarella pearls or diced provolone
- 3/4 cup sliced pepperoni or salami
- 1/4 cup fresh parsley chopped
For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- Add the rotini (or your chosen pasta) and cook until al dente, following the package instructions—usually about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
- Shake off any excess water and transfer to a large mixing bowl.
- Pro Tip: Don’t skip rinsing the pasta — it cools it quickly and removes excess starch so the salad won’t get gummy.
Step 2: Prep the Veggies and Meats
- While the pasta cools, chop the cherry tomatoes in half, dice the bell peppers, slice the red onion thinly, and chop the cucumber.
- Slice the olives and chop the marinated artichoke hearts into bite-sized pieces.
- Cut the salami or pepperoni into half-moons or quarters, depending on your preferred size.
- If using block cheese, cut it into small cubes; otherwise, set aside mozzarella pearls.
- Pro Tip: To take the edge off red onions, soak the slices in cold water for 5–10 minutes, then drain before adding them to the salad.
Step 3: Make the Dressing
- In a mason jar or small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper.
- Whisk well until the dressing is fully emulsified and smooth.
- Taste and adjust seasoning — add more vinegar for tang or a pinch of sugar if it’s too sharp.
- Pro Tip: Whisk continuously or shake in a jar to help the oil and vinegar blend instead of separating.
Step 4: Combine Everything
- Add the chopped vegetables, meats, olives, artichoke hearts, and cheese to the cooled pasta in the large bowl.
- Pour the dressing over the salad evenly.
- Gently toss everything together until all ingredients are well-coated and evenly mixed.
- Pro Tip: Use salad tongs or clean hands to toss—it helps prevent the pasta from breaking and gives you better control.
Step 5: Chill and Serve
- Cover the bowl with a lid or plastic wrap.
- Chill the salad in the fridge for at least 30 minutes (an hour is even better) to let the flavors meld.
- Right before serving, give it a final toss and top with freshly chopped parsley for a fresh finish.
- Pro Tip: If the salad feels a bit dry after chilling, just drizzle on a little extra olive oil or a splash of vinegar and toss again to refresh it.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~320–350 kcal
- Protein: ~10g
- Carbohydrates: ~30–35g
- Fat: ~18–20g
- Fiber: ~3g
- Sugars: ~3–4g
- Sodium: ~600–750mg
- Cholesterol: ~25–30mg