Description
A vibrant and flavorful Antipasto Pasta Salad combining al dente penne pasta with savory salami, fresh mozzarella pearls, tangy marinated artichoke hearts, and a zesty Italian-inspired dressing. Perfect for potlucks, picnics, or as a light meal that captures the essence of classic Italian antipasto.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Vegetables
- 2 roma tomatoes, chopped
- 1 cup roasted red pepper slices
- 1 cup sliced pepperoncini peppers
- 1 (6-oz) jar marinated artichoke hearts (save liquid)
- â…“ cup chopped red onion
Protein & Cheese
- 8 oz thinly sliced salami
- 4 oz fresh mozzarella pearls
Dressing
- â…“ cup reserved artichoke heart liquid (or olive oil)
- ¼ cup red wine vinegar
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and rinse under cold water to cool it down completely, then set aside.
- Combine the salad ingredients: In a large bowl, gently toss the cooked and cooled pasta with chopped roma tomatoes, roasted red pepper slices, sliced pepperoncini peppers, thinly sliced salami, fresh mozzarella pearls, marinated artichoke hearts, and chopped red onion until well mixed.
- Prepare the dressing: In a small bowl, whisk together the reserved liquid from the marinated artichoke hearts or olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, and freshly ground black pepper until emulsified and flavorful.
- Toss salad with dressing: Pour the prepared dressing over the pasta salad mixture and toss thoroughly to coat all the ingredients evenly.
- Garnish and serve: Garnish the salad with fresh basil or fresh parsley leaves for a pop of color and added freshness. Serve immediately or refrigerate until ready to serve.
Notes
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- You can substitute the salami with other cured meats such as pepperoni or soppressata if preferred.
- If you prefer a milder salad, reduce the quantity of pepperoncini peppers or remove the seeds.
- Use gluten-free pasta to make this salad gluten-free.
- To make ahead: prepare the salad and dressing separately and combine just before serving.
