Easy Italian Antipasto Pasta Salad
Indulge in the vibrant flavors of summer with this Easy Italian Antipasto Pasta Salad Recipe. Perfect for picnics, family gatherings, or a light dinner, this pasta salad combines an array of colorful ingredients that create a delightful medley of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 1 lb dry rotini pasta
- 1 15-ounce can extra large black olives, drained
- 1 15-ounce can quartered artichoke hearts, drained and cut in half lengthwise
- 1 pint grape tomatoes, halved
- 1 cup marinated mushrooms, cut into small pieces
- 4 scallions, cut into small pieces (not the green ends)
- 2 teaspoons fresh garlic, chopped
- 1/2 cup mild banana pepper rings
- 1 9-ounce turkey pepperoni, cut into small cubes
- 1 8-ounce container fresh mozzarella pearls
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-apple vinegar
- Juice and zest of 1 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cook the rotini pasta in a large pot of boiling water until al dente. Drain and let cool.
- In a mixing bowl, whisk together olive oil, red apple vinegar, lemon juice and zest, sea salt, and black pepper.
- In a large mixing bowl, combine the cooled pasta with olives, artichokes, tomatoes, mushrooms, scallions, garlic, banana peppers, turkey pepperoni, and mozzarella.
- Pour the vinaigrette over the mixture and toss gently to coat.
- Serve immediately or refrigerate for at least one hour to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg