Savory Antipasto Pasta Salad Recipe
If you're looking for a dish that combines the rich flavors of antipasto with the satisfying texture of pasta, this Antipasto Pasta Salad is your go-to recipe. It's perfect for potlucks, picnics, or just a delicious meal prep option for the week ahead.
Ingredients:
- 12 oz. rotini pasta
- 1 pint cherry tomatoes
- 1 13.75 oz. can of quartered artichoke hearts
- 1 6 oz. can of black olives
- 1/2 small red onion
- 8 oz. mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan
- 1/4 cup Italian dressing
Instructions:
- Cook the Pasta: Bring a large pot of water to a boil and cook the rotini pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool.
- Prepare the Vegetables: While the pasta is cooking, halve the cherry tomatoes, drain the artichoke hearts and chop them into smaller pieces, slice the olives, and thinly slice the red onion.
- Mix Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, artichoke hearts, olives, red onion, mozzarella cheese (cut into small cubes), and pepperoni.
- Dress the Salad: Add the grated Parmesan and Italian dressing to the bowl. Toss until everything is well coated.
- Serve or Store: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
This antipasto pasta salad is not only vibrant and colorful but also packed with bold flavors that will surely impress your guests. Pro Tip: Prepare it a day in advance to let the flavors intensify.
Enjoy this delightful dish that embodies the essence of Italian cuisine at its finest!
