Print

Easy Zesty Italian Antipasto Pasta Salad Recipe for Perfect Summer Meals

Italian antipasto pasta salad - featured image
Print Recipe

A fresh, tangy, and satisfying Italian antipasto pasta salad perfect for summer meals, barbecues, and potlucks. This easy recipe features a homemade zesty Italian dressing and a mix of antipasto ingredients for bold flavor and texture.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 6 ounces sliced pepperoni, cut into bite-sized pieces
  • 8 ounces provolone cheese, cubed (or mozzarella if preferred)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/2 cup diced red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon freshly squeezed lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, and 1 teaspoon Dijon mustard. Add salt and pepper to taste. Adjust acidity or spice as desired.
  3. To the cooled pasta, add 6 ounces chopped pepperoni, 8 ounces cubed provolone cheese, 1 cup halved cherry tomatoes, 1/2 cup sliced black olives, 1/2 cup chopped marinated artichoke hearts, 1/2 cup diced red bell pepper, and 2 tablespoons chopped fresh parsley.
  4. Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly. Add more olive oil or vinegar if needed.
  5. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld. If short on time, 15 minutes is acceptable.
  6. Before serving, toss the salad again and adjust seasoning with salt, pepper, or extra parsley as desired.

Notes

Rinse pasta under cold water after boiling to keep it firm and prevent mushiness. Make dressing from scratch for best flavor. Drain olives and artichokes well to avoid watering down the salad. Chill salad for at least 30 minutes to meld flavors. Adjust crushed red pepper flakes to control spiciness. Use gluten-free pasta and dairy-free cheese for dietary adaptations.

Nutrition

Keywords: Italian pasta salad, antipasto pasta salad, summer pasta salad, easy pasta salad, zesty Italian dressing, antipasto recipe, picnic salad, potluck recipe

Find it online: https://emmaoven.com/easy-zesty-italian-antipasto-pasta-salad-recipe-for-perfect-summer-meals/