Prep: 30 mins | Cook: 10 mins | Total: 40 mins | Servings: 12
Inviting and super fresh. This easy and quick to make Antipasto Pasta Salad is everything! Colourful, satisfying, with the best flavours and exciting texture, you’re sure as heck will enjoy every bite! This has a majestic combination of everything nice and tasty. A wonderful side dish to just about anything or eaten as-is for a light but filling dinner. Make this ahead, and it’ll stay fresh and crisp the next day. Just keep it covered and store in the fridge.
Ingredients
Vinaigrette:
¾ cup extra virgin olive oil
⅔ cup red wine vinegar
1 clove garlic, chopped
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Salad:
1 (16 ounces) package fusilli pasta
1 ½ cups thinly sliced fresh basil
½ cup thinly sliced Genoa salami
½ cup thinly sliced pepperoni
1 (6.5 ounces) jar marinated artichoke hearts, drained and quartered
¼ cup thinly sliced provolone cheese
¼ cup grated Asiago cheese
3 tablespoons chopped olives
3 tablespoons sliced roasted red peppers
½ teaspoon freshly ground black pepper
¼ teaspoon salt
How to make Quick Antipasto Pasta Salad
Step 1: In a bowl, add the olive oil, vinegar, garlic, Dijon mustard, half tsp salt, and half tsp ground black pepper. Whisk until incorporated.
Step 2: Bring to a boil a large pot of lightly salted water. Add the fusilli and cook, hardly stirring, for about 12 minutes or until firm. Drain once did.
Step 3: In a large bowl, mix the fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, half teaspoon black pepper, and 1/4 teaspoon salt. Drizzle over the vinaigrette and toss until completely and evenly coated.
Nutrition Facts:
Per Serving: 373 calories; protein 10.7g 21% DV; carbohydrates 30.8g 10% DV; fat 23.5g 36% DV; cholesterol 20.5mg 7% DV; sodium 626.3mg 25% DV.
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