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Flavorful Antipasto Pasta Salad Easy Recipe with Sun-Dried Tomatoes

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A simple, flavorful antipasto pasta salad featuring sun-dried tomatoes, olives, marinated artichokes, and provolone cheese, perfect for gatherings or a quiet meal.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 1 cup (about 100 grams) sun-dried tomatoes packed in oil (soak 10 minutes if dry-packed)
  • 1/2 cup (75 grams) Kalamata olives, pitted and halved
  • 1 cup (about 150 grams) marinated artichoke hearts, quartered
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup (125 grams) provolone cheese, cubed
  • A handful fresh basil, torn
  • 3/4 cup (180 ml) Italian dressing (homemade or store-bought)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to cool. Set aside to drain completely.
  2. If using dry-packed sun-dried tomatoes, soak 1 cup in warm water for 10 minutes, then drain and pat dry. If oil-packed, drain excess oil. Chop into bite-sized pieces if large.
  3. Halve cherry tomatoes, thinly slice red onion, halve Kalamata olives, quarter marinated artichoke hearts, cube provolone cheese, and tear fresh basil leaves.
  4. If making homemade dressing, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and freshly ground black pepper to taste. Adjust seasoning as desired.
  5. In a large mixing bowl, toss the cooled pasta with sun-dried tomatoes, olives, artichokes, cherry tomatoes, red onion, provolone cubes, and basil. Pour the dressing over and gently toss until evenly coated.
  6. Taste and adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Do not overcook pasta; al dente texture is best. Soak dry-packed sun-dried tomatoes to soften and release flavor. Use a vinaigrette dressing rather than creamy for balance. Chill salad for at least 30 minutes to meld flavors. Toss gently to avoid breaking delicate ingredients. Add extra olive oil or artichoke liquid if salad seems dry after chilling.

Nutrition

Keywords: antipasto pasta salad, sun-dried tomatoes, Italian salad, easy pasta salad, potluck recipe, picnic salad, vegetarian pasta salad

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