Antipasto Pasta Salad
Servings 6 servings
Ingredients
For the Pasta Salad
- ½ pound part-skim mozzarella diced
- 4 ounces genoa salami
- 4 ounces dry-cured pepperoni
- 6 ounces artichoke hearts marinated or canned, drained and roughly chopped
- 1 roasted red pepper diced
- 6-8 campari tomatoes seeded and quartered
- ⅛ - ¼ cup hot cherry peppers finely chopped
- ¼ small red onion sliced
- ¼ cup Castelvetrano olives pitted and chopped
For the Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Simply Organic Tuscan Seasoning
Instructions
- Cook pasta according to packing directions. Drain and rinse with cold water until cooled; about a minute or less.
- Add all pasta salad ingredients to a large bowl and mix together. Set aside.
- In a small bowl or measuring cup, whisk together the dressing ingredients.
- Add dressing to the pasta and mix to combine. Taste and adjust seasoning if necessary.
- Keep refrigerated until you're ready to serve.