Antipasto Pasta Salad

This Antipasto Pasta Salad is loaded with flavor from pepperoni, bell pepper, tomatoes, olives, and mozzarella cheese, all dressed in a tasty red wine vinaigrette.

Course pasta salad, Side Dish

Cuisine Italian, Italian American

Keyword antipasta pasta salad, antipasto pasta salad, antipasto pasta salad recipe, antipasto pasta salad recipes, how to make antipasto pasta salad, what is antipasto pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 354kcal

Author Beth Pierce

Ingredients

Italian Vinaigrette

½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic crushed
2 teaspoons granulated sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Antipasto Pasta Salad

1 lb farfalle pasta
4 ounces diced deli pepperoni
1 medium red bell pepper, diced
1½ cups halved grape tomatoes
1 cup halved olives (Kalamata, green, or black)
⅓ cup finely diced, red onion
½ cup sliced peperoncini
8 ounces mozzarella pearls
1 (15-ounce) can quartered artichoke hearts, drained
Torn fresh basil

Instructions

Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions and drain well.
Add the olive oil, red wine vinegar, garlic, granulated sugar, dried oregano, dried basil, dried marjoram, salt, and black pepper to a mason jar. Seal tight and shake to combine. You can also whisk it in a bowl.
Combine the cooled pasta, pepperoni, bell pepper, grape tomatoes, olives, red onion, peperoncini, mozzarella pearls, artichoke hearts, and fresh basil in a large serving bowl.
Drizzle the pasta salad with the vinaigrette and toss to coat.

Notes

Store leftovers in an airtight container in the refrigerator.

Nutrition