This Antipasto Pasta Salad with Tangy Red Wine Vinaigrette is a favorite for a potluck dinner. Every bite of this salad is packed with deliciousness.
Who doesn’t love a good tangy pasta salad? I have tried many, many recipes over the years and I have to say I am in love with the idea of antipasto meets pasta salad.
Every bite of this Antipasto Pasta Salad with Tangy Red Wine Vinaigrette is something different: 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 cookout, 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.
Puree capers, 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.
Wine Pairing: Goes perfectly with Noble Pig Pinot Gris
Other Antipasto Salads You Might Love:
Antipasto Chopped Salad ~ Kalyn’s Kitchen
Italian Antipasto Salad ~ SkinnyTaste
Orzo Antipasto Salad ~ Katie’s Cucina
Antipasto Pasta Salad with Tangy Red Wine Vinaigrette
Ingredients
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 ounces dry, tri-color rotini pasta
- 2 cups seeded sliced cucumbers
- 1 cup halved grape or cherry tomatoes
- 1 cup diced, smoked mozzarella cheese
- 1 cup diced, Italian salami
- 1 cup thinly sliced red onion
- 3/4 cup pitted, chopped kalamata 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
Directions
- Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.
- Puree capers, 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.
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