Antipasto Pasta Salad

Every bite of this antipasto pasta salad, with its tangy red wine vinaigrette, crunchy cucumbers, salami, Kalamata olives, and especially the smoked mozzarella, offers something different and tastes amazing.

Course Side Dish

Cuisine American, Italian

Keyword Antipasto Pasta Salad

Prep Time 15

Cook Time 10

Chilling 8

Total Time 8 25

Servings

Calories 278kcal

Author Cathy Pollak

Equipment

Ingredients

8 oz. dry, tri-color rotini pasta

Vinaigrette:

1-1/2 tbsps. capers drained
2 tsps. anchovy paste
2 tsps. minced garlic
1/4 cup red wine vinegar
1 tsp. ground oregano
6 tbsps. extra virgin olive oil
black pepper to taste

Salad:

2 cups seeded, sliced cucumbers
1 cup halved grape or cherry tomatoes
1 cup diced, smoked mozzarella cheese (fresh or hard (aged) version - your choice)
1 cup diced, Italian salami
1 cup thinly sliced red onion
3/4 cup pitted, chopped Kalamata olives
1/2 cup sliced peperoncini
1/2 cup sliced, roasted red peppers
1/2 cup marinated artichoke hearts quartered
2 tbsps. capers drained

Instructions

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.
8 oz. dry, tri-color rotini pasta
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.
1-1/2 tbsps. capers, 2 tsps. anchovy paste, 2 tsps. minced garlic, 1/4 cup red wine vinegar, 1 tsp. ground oregano, 6 tbsps. extra virgin olive oil, black 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.
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 sliced peperoncini, 1/2 cup sliced, roasted red peppers, 1/2 cup marinated artichoke hearts, 2 tbsps. capers

Video

Notes

For optimal outcomes when preparing this antipasto pasta salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition