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Flavorful Antipasto Pasta Salad with Salami and Olives

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A lively and refreshing antipasto pasta salad featuring salami, olives, fresh mozzarella, and a tangy homemade dressing, perfect for summer parties and potlucks.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 8 ounces sliced hard salami, cut into bite-sized pieces
  • 1 cup mixed Italian olives, pitted and halved
  • 8 ounces fresh mozzarella balls or cubed mozzarella
  • 1 cup cherry tomatoes, halved
  • 1/2 cup roasted red peppers, sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup pepperoncini peppers, sliced (optional)
  • A handful fresh basil, torn
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions (9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, and salt and pepper to taste until smooth and well combined.
  3. While pasta cooks, slice 8 ounces of salami into bite-sized pieces, halve 1 cup cherry tomatoes, slice 1/2 cup roasted red peppers, thinly slice 1 small red onion, and pit and halve 1 cup mixed olives. If using, slice 1/4 cup pepperoncini peppers.
  4. Add all prepped ingredients to the cooled pasta: salami, olives, mozzarella, cherry tomatoes, roasted red peppers, red onion, and pepperoncini. Pour the dressing over and gently toss to coat everything evenly, being careful not to squish the mozzarella.
  5. Tear a handful of fresh basil leaves and fold them in at the end, reserving a few for garnish.
  6. Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld. If in a rush, 30 minutes works but longer is better.
  7. Before serving, stir gently and adjust salt and pepper if needed. Optionally, drizzle a little more olive oil or vinegar if the salad seems dry.

Notes

Rinsing the pasta after cooking is essential to stop cooking and prevent stickiness. Marinate the salad for at least 1 hour for best flavor. Use good quality salami like Boar’s Head for best texture. For vegetarian version, omit salami and add artichoke hearts or grilled zucchini. Gluten-free pasta can be used for gluten-free diets. Serve chilled or at room temperature. Toss gently before serving to avoid squishing mozzarella.

Nutrition

Keywords: antipasto pasta salad, salami pasta salad, summer pasta salad, Italian pasta salad, easy pasta salad, party salad, antipasto salad with olives

Find it online: https://spoonluma.com/flavorful-antipasto-pasta-salad-with-salami-and-olives-easy-recipe-for-summer-parties/