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Antipasto Pasta Salad
Prep Time
15
minutes
minutes
Cook Time
11
minutes
minutes
Total Time
26
minutes
minutes
Servings
6
servings
Author
Marissa
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.