Antipasto Pasta salad
& Italian vinaigrette dressing
This antipasto pasta salad is like the best of an antipasto platter with al dente pasta & a tangy, Italian vinaigrette dressing.
Boil water for pasta. Once pasta is cooked al dente (about 10 minutes), remove from heat & pour into a colander to drain & rinse. Rinse under cold water until pasta is cool to the touch.
Dice bell pepper
Dice red onion
Cut eckrich salami into ½" squares.
Cut provolone cheese into ½" cubes.
Whisk dressing ingredients together until well combined. Set dressing in refrigerator to chill as you assemble the salad.
Add diced peppers & onions, stir into pasta so that everything is well distributed. Add the cheese, olives, & salami to the bowl .
Distribute the dressing as evenly as possible and use two large spoons to toss dressing into salad.
Refrigerate & toss again before serving for best results. ENJOY!
Check out my FAVORITE Vanilla Bourbon Peaches & Mascarpone Whipped Cream recipe!
Peaches caramelized in vanilla bourbon sauce, topped with mascarpone whipped cream & hazelnuts.
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