Description
This vibrant Italian Antipasto Pasta Salad combines tender pasta with an array of fresh vegetables, savory pepperoni, and creamy mozzarella, all tossed in a flavorful balsamic and olive oil dressing. Perfect as a refreshing side dish or a light meal, it’s easy to prepare and ideal for gatherings or meal prep.
Ingredients
Scale
Pasta
- 8 ounces rotini or penne pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/2 cup roasted red peppers, sliced
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
Meat
- 1/2 cup pepperoni, sliced
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Drain and Cool Pasta: Drain the cooked pasta in a colander, then rinse under cold water to stop the cooking and cool the pasta completely.
- Place Pasta in Bowl: Transfer the cooled pasta to a large mixing bowl, setting it aside while preparing other ingredients.
- Prepare Vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, black olives, green olives, and roasted red peppers. Add all to the pasta bowl.
- Add Meats and Cheese: Slice the pepperoni into bite-sized pieces and cube the mozzarella cheese, then add them to the pasta and vegetables.
- Add Fresh Herbs: Chop the fresh basil finely and sprinkle over the mixture in the bowl.
- Prepare Dressing: In a small bowl, whisk together the balsamic vinegar and olive oil until well combined. Add dried oregano, garlic powder, salt, and black pepper; whisk again to blend flavors.
- Toss Salad: Pour the dressing over the pasta mixture and gently toss to ensure even coating of all ingredients.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to balance flavors.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Before serving, toss the salad once more and serve chilled for a refreshing dish.
Notes
- Using cold water to rinse the pasta helps stop cooking and keeps the pasta firm and separated.
- You can substitute pepperoni with salami or omit meat for a vegetarian version.
- For added crunch, consider tossing in some chopped celery or bell peppers.
- This salad can be made a day ahead to deepen the flavors.
- Use gluten-free pasta to make this dish gluten-free if needed.
