Easy Italian Antipasto Salad
Everyone loves this Easy Italian Antipasto Pasta Salad! It’s filled with the delicious flavors of your favorite Italian antipasto tossed with a homemade dressing. My go-to recipe for a quick meal, picnic, or potluck.
Ingredients
- 16 oz pasta such as cavatappi, penne, rotini, or fusilli (500g)
- 8 ounces 227g roasted red pepper drained and chopped (from a 12oz jar (340g), from the deli, or homemade)
- 8 ounces 227g marinated artichokes drained (from a 12oz jar (340g) or 1 batch of my Easy Marinated Artichokes)
- 10 ounces 280g cherry tomatoes halved (about 2 cups)
- 3.5 ounces 99g chopped olives black, green, or mixed (about ¾ cup)
- 2 ounces 57g finely grated parmesan ½ cup
- 1 bunch fresh parsley chopped (about 1oz, 28g)
- 8 ounces 227g fresh mozzarella balls cut in half
- Pepperoncini to taste, sliced or whole
- 1 small red onion chopped or sliced thin
For the dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar or lemon juice
- 1 clove garlic finely minced (or ¼ teaspoon garlic powder)
- 1 tablespoon finely grated parmesan cheese
- 1 teaspoon dried Italian herbs or dried oregano
- ½ teaspoon chili flakes or to taste
- 1 teaspoon sugar or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Cook the pasta according to the package directions. Drain and rinse under cold water. Drain.
- Combine all of the dressing ingredients in a jar and shake to combine. Adjust salt and sugar to taste.
- Toss pasta with the rest of salad ingredients and dressing.
- Cover and refrigerate.
- Serve cold or at room temperature.
Notes
- Feel free to swap out any ingredients that aren't your favorite!
Nutrition
Calories: 521kcalCarbohydrates: 51gProtein: 17gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 29mgSodium: 1161mgPotassium: 357mgFiber: 4gSugar: 4gVitamin A: 1553IUVitamin C: 38mgCalcium: 272mgIron: 2mg
Tried this recipe?Let us know how it was!