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Fresh Antipasto Pasta Salad Recipe Easy Zesty Italian Dressing Perfect for Summer

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A bright and zesty antipasto pasta salad featuring crisp veggies, olives, pepperoni, and a homemade Italian dressing. Perfect for summer cookouts, picnics, and casual meals.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • Salt, for pasta water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup pepperoncini peppers, sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup green olives, sliced
  • 1 cup pepperoni slices, halved or quartered
  • 1 cup diced provolone or mozzarella cheese
  • 1/4 cup red onion, finely chopped (optional)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound of rotini and cook according to package instructions, about 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the noodles. Set aside in a large bowl.
  2. While pasta cooks, halve the cherry tomatoes, dice cucumber, slice olives and pepperoncini, chop red onion if using, and cut pepperoni into bite-sized pieces. Cube the provolone or mozzarella cheese.
  3. In a small bowl or jar, whisk together 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon honey, 2 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste.
  4. Add all the prepared veggies, meats, and cheese to the cooled pasta. Pour the dressing over the salad and toss gently but thoroughly to coat every bite. Taste and adjust seasoning if needed.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors marry and pasta soak up the dressing. If short on time, even 15 minutes helps.
  6. Just before serving, sprinkle with fresh parsley for color and freshness. Give it one last gentle toss and serve chilled or at room temperature.

Notes

Do not overcook pasta; al dente works best. Use fresh garlic for best flavor. Emulsify dressing well for a smooth texture. Chill salad to let flavors meld. Adjust salt carefully due to salty ingredients. Prep veggies and dressing ahead for quick assembly. Can swap ingredients for dietary needs or preferences.

Nutrition

Keywords: antipasto pasta salad, Italian pasta salad, zesty Italian dressing, summer salad, easy pasta salad, picnic recipe, crowd-pleaser

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