Antipasto Pasta Salad with Tangy Red Wine Vinaigrette

Who doesn’t love a good tangy pasta salad? I have tried many, many recipes over the years and I have to say I like the idea of antipasto meets pasta salad.

Every bite is something different, I love that; crunchy cucumbers, salami, kalmata olives and especially the smoked mozzarella. It’s quite the yum factor.

This salad is best when made and dressed a day ahead so the flavors can marinate. If you don’t have the time to do that, adding a generous splash of red wine vinegar just before serving gives the salad the same bright, tangy flavor.

Make it now or for an upcoming game day, you will love it.

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.

Pureecapers, anchovy paste and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts and capers for the salad in a large bowl.

Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.

Makes 12 servings….enjoy.

Antipasto Pasta Salad with Tangy Red Wine Vinaigrette
From Cuisine at Home

For the vinaigrette:
1-1/2 Tablespoons capers, drained
2 teaspoons anchovy paste
2 teaspoons minced garlic
1/4 cup red wine vinegar
1 teaspoon ground oregano
6 Tablespoons extra virgin olive oil
Black pepper to taste

For the salad:
8 oz dry tri-color rotini pasta
2 cups seeded, sliced cucumbers
1 cup halved grape or cherry tomatoes
1 cup diced smoked mozzarella
1 cup diced Italian salami
1 cup thinly sliced red onion
3/4 cup pitted and chopped kalmata olives
1/2 cup pepperoncini, rinsed and stemmed
1/2 cup sliced roasted red peppers
1/2 cup marinated artichoke hearts, quartered
2 Tablespoons capers, drained

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.

Pureecapers, anchovy paste and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.

Wine Pairing: Goes perfectly with Noble Pig Pinot Gris

Post a Comment

20 Comments

  1. Alline 1

    This looks so good. I had to wipe the drool off my monitor! I’m definitely going to try this recipe.

  2. Well now, doesn’t that look beautiful, fresh and delicious!

  3. Barbie with a T 4

    All of my favorite flavors, seasonings, and all that good texture. This pasta salad is right up my alley. It is the perfect meal to serve in my new Pfaltzgraff dinnerware “Villa della luna” pattern. I love anything Italian!
    Thanks for this recipe. I will make it as soon as I can get some artichokes. I have everything else on hand.

  4. Laura 5

    I am going to look so COOL bringing this to the next shindig.
    Excellent.

  5. This sounds and looks so good, I will have to make this for one of our church potlucks!

  6. If this recipes doesn’t say summer nothing does Cathy. This is a great way to celebrate.

  7. Marjie 8

    Lots of color, and meat for an added bonus! What’s not to love?

  8. Yum, I love this kind of hearty salad with all those great flavors.

  9. I am so going to make this. I love a good pasta salad.

  10. One way to make me smile is to have a nice color photo greeting me that contains visible salami chunks!

  11. Velva 15

    I am definitely bookmarking this recipe. I love antipasti and pasta, together this would be an awesome pasta salad, Thanks for sharing.

  12. janice 16

    looks yummy..just a note: think you forgot to add roasted bell peppers to the recipe

  13. Such a scrumptious salad! I could handle a big bowl of this for lunch.

  14. Amy 18

    I made this, and it turned out so well. I doubled the dressing, as I like more. Very easy to put together.

  15. Melissa 19

    I made this with a couple alterations: I used fresh oregano and basil in the vinaigrette. I also added red pepper flakes for some added zing (although the pepperoncinis add some as well). I also added some broccoli florets that were par-cooked and cut into tiny pieces. EXCELLENT recipe. Wonderful salad. Please heed their advice and make it the day before. The flavors meld and the pasta soaks up some of that yummy dressing. Fabulous!

  16. I want to eat this tonight!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>