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Here’s what you need for a great Easy Italian Antipasto Pasta Salad. This list has everything to make your dish burst with flavor. - 8 ounces rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup mozzarella balls (bocconcini) - 1 cup salami, sliced into strips - 1/2 cup black olives, pitted and sliced - 1/2 cup roasted red peppers, chopped - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil, chopped - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon Italian seasoning - Salt and pepper to taste You can swap ingredients if you like. For example, use penne instead of rotini. You can also try different cheeses like feta or provolone. If you want a lighter option, use turkey or chicken instead of salami. You can even add more veggies, like cucumbers or artichokes. This recipe is flexible to fit your taste. Enjoy making this salad with your favorite ingredients! For the full recipe, check out the Easy Italian Antipasto Pasta Salad. Start by cooking the pasta. Use rotini or fusilli, as they hold sauce well. Cook until al dente. This means the pasta should be firm but not hard. If you overcook it, the pasta will get mushy. Once done, drain the pasta. Rinse it under cold water. This cooling process stops cooking and keeps the pasta fresh. In a large bowl, combine the cooled pasta with the antipasto elements. Add cherry tomatoes, mozzarella balls, salami, black olives, roasted red peppers, red onion, and fresh basil. Mix gently. Avoid smashing the ingredients. You want each flavor to shine. Toss until everything is evenly distributed. For the dressing, you need olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Whisk them together in a small bowl until smooth. The dressing should balance tang and richness. Taste it. If needed, adjust the salt and vinegar. Pour the dressing over the pasta and vegetable mixture. Mix it all well. Let the pasta salad sit in the fridge for at least 30 minutes. This allows the flavors to blend perfectly. You can find the full recipe above for all the details! You can change your pasta salad to fit your taste. Here are some ideas: - Additional ingredients: Add artichoke hearts, pepperoncini, or roasted zucchini. You can also try different cheeses like feta or goat cheese. - Dietary modifications: For a vegan version, skip the cheese and salami. Use chickpeas or tofu for protein. If you need gluten-free, choose gluten-free pasta. This salad fits many occasions. Here are some ideas for serving: - Best occasions: Serve it at picnics, barbecues, or family gatherings. It’s great for potlucks or as a side dish for dinner. - Pairing ideas: Pair it with grilled chicken, garlic bread, or a light soup. It also works well with a fresh green salad. Marinating your salad brings out the best flavors. Here’s how to do it: - Marinating time: Let your salad sit for at least 30 minutes. This helps the ingredients blend well. For even more flavor, you can marinate for a few hours. - Adjusting acidity and seasoning: Taste your salad before serving. If it needs more zing, add extra balsamic vinegar or a squeeze of lemon. Season with salt and pepper to balance the flavors. {{image_2}} You can change up the ingredients to give a Mediterranean flair. Use artichoke hearts, feta cheese, and sun-dried tomatoes. These flavors bring a bright taste to your salad. You can also add capers for a salty punch. Swap out the salami for prosciutto, which adds a nice texture. This twist makes the dish feel fresh and vibrant, perfect for summer. Adding more vegetables can make your pasta salad even better. You can toss in bell peppers, cucumbers, or zucchini. These veggies add crunch and color. Try adding spinach or arugula for a healthy touch. More vegetables can balance out the rich flavors, making each bite exciting. Plus, they make the salad look beautiful! Want to make your salad heartier? Add grilled chicken or chickpeas for protein. Grilled chicken adds a smoky flavor, while chickpeas offer a nice, nutty taste. Both options make your salad filling and satisfying. You can also use shrimp if you prefer seafood. Protein-packed salads are great for lunch or dinner. They keep you full and energized! For the complete recipe, check out the Full Recipe section. To keep your Easy Italian Antipasto Pasta Salad fresh, store it in the fridge. Use an airtight container to prevent any odors from mixing. Glass containers work well because they don’t stain. You can also use plastic containers, but ensure they close tightly. Always let the dish cool before sealing it. This helps avoid condensation, which can make the salad soggy. When stored properly, your pasta salad lasts about 3 to 5 days in the refrigerator. Check for signs of spoilage, like a sour smell or mold. If you see any changes in color or texture, it's best to toss it. Always trust your senses; if it looks or smells off, don't eat it. Yes, you can freeze the pasta salad, but it may change the texture. To freeze, place it in a freezer-safe container. Leave some space at the top, as it will expand. When you want to eat it, thaw it in the fridge overnight. For best results, enjoy it fresh. The flavors may not be as bright after freezing. You can find the full recipe for more details on how to prepare it. To make an Italian antipasto pasta salad, start by cooking 8 ounces of rotini or fusilli pasta. Cook it until it is al dente, then drain and rinse it under cold water. This cools the pasta down and stops the cooking. Next, gather your ingredients. You will need cherry tomatoes, mozzarella balls, salami, black olives, roasted red peppers, red onion, and fresh basil. In a large bowl, mix the cooled pasta with these ingredients. For the dressing, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper in a small bowl. Pour this dressing over the pasta salad and gently toss everything. Let the salad sit in the fridge for at least 30 minutes. This helps the flavors blend. You can find the full recipe for detailed steps. For extra flavor, you can add a few items to your salad. Consider adding: - Artichoke hearts for a tangy bite. - Capers for a salty kick. - Fresh herbs like parsley or oregano for freshness. - Pepperoncini for some heat. - Grilled vegetables for a smoky flavor. These additions can really enhance the taste and make your salad unique. Yes, you can eat antipasto pasta salad the next day. Store it in an airtight container in the fridge. It stays fresh for about 3 days. The flavors may even taste better as they meld overnight. Just give it a good stir before serving. If it seems dry, add a splash of olive oil or vinegar to refresh it. Enjoy your delicious pasta salad! In this post, we explored how to make a delicious antipasto pasta salad. I gave you a clear list of ingredients and even some swaps. We discussed cooking pasta perfectly and mixing it right. Tips helped customize your salad for any diet or occasion. I also shared ways to store and enhance flavor. Remember, this salad is flexible and fun. Enjoy creating your own version!

Easy Italian Antipasto Pasta Salad

Make your gatherings unforgettable with this Easy Italian Antipasto Pasta Salad! Bursting with flavor and colorful ingredients, this dish combines rotini pasta, cherry tomatoes, mozzarella balls, salami, olives, and roasted red peppers, all tossed together in a zesty dressing. Perfect for any occasion, it's a quick and delicious way to impress your guests. Click through to explore this recipe and elevate your meal prep today!
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Ingredients
  

8 ounces rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup mozzarella balls (bocconcini)

1 cup salami, sliced into strips

1/2 cup black olives, pitted and sliced

1/2 cup roasted red peppers, chopped

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions
 

Begin by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.

    In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, salami, black olives, roasted red peppers, red onion, and fresh basil.

      In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.

        Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until well combined and evenly coated.

          Let the pasta salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.

            Taste and adjust seasoning if necessary before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6