Antipasto Pasta Salad
Antipasto Pasta Salad, served cold, incorporates antipasto/charcuterie favorites with pasta and a tangy, Italian vinaigrette dressing.
Servings: 25 servings
Calories: 238kcal
Ingredients
- 24 oz tri-color rotini 2 boxes = 24 oz
- 1 large red onion, diced
- 2-3 bell peppers, diced (pepper colors are optional, I just like using 1 red, 1 green, 1 orange)
- 1 can (11oz) sliced black olives
- ¼ lb eckrich hard salami, cut into small squares
- ½ lb provolone cheese wedge, cut into small cubes (*other good alternatives are: asiago, fontinella, bellavitano balsamic)
Vinaigrette Dressing
- 1 cup extra virgin olive oil
- 1 cup red wine vinegar (I recommend Pompeii or Regina)
- 1 tablespoon oregano
- 1 tablespoon sugar
- 2 teaspoon sea salt flakes
- 1 tablespoon granulated garlic
Instructions
- Begin boiling water for pasta. Once it reaches a rolling boil, add the pasta. Turn the heat down to medium so that it doesn't boil over. Once pasta is cooked al dente (about 10 minutes), remove from heat and pour into a colander to drain and rinse. Rinse under cold water until pasta is cool to the touch.
- Seed and dice bell peppers and red onion. Add bell peppers and onions to a medium mixing bowl.
- Cut salami and cheese into small pieces. Salami should be cut into ½" squares, and cheese cut into ½" cubes. Set cheese and salami in separate bowls from the peppers and onions.
- Whisk dressing ingredients together until well combined. Set dressing in refrigerator to chill as you assemble the salad.
- Drain the sliced black olives and set aside.
- Make sure that pasta is well drained in colander. Blot excess water with a paper towel and pour the pasta into a large serving bowl. Use a wooden spoon to gently break up any clumping in the pasta.
- Add diced peppers and onions incrementally, and stir into pasta so that everything is well distributed.
- Next, add the cheese, olives, and salami to the bowl with the pasta, peppers, and onions- again stirring until well distributed.
- Whisk dressing again before pouring over salad. Distribute the dressing as evenly as possible and use two large spoons to toss dressing into salad.
- Refrigerate before serving for best results. Salad can be made the day before serving. Cover securely to store in the refrigerator and toss again immediately before serving.
- Enjoy as a side or as a quick meal!!
Nutrition
Serving: 12oz | Calories: 238kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 372mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 1mg