Antipasto Pasta Salad Recipe for Summer Easy, Fresh, and Perfect for BBQs
Classic antipasto pasta salad loaded with pepperoni, veggies, and tangy vinaigrette. A flavorful, colorful dish everyone will love!
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Cooking tools:
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Slotted spoon
- Spoon
- Refrigerator
- Airtight container
- Serving bowl
- Stove
- Plastic wrap
- Mason jar
Ingredients
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini), halved or quartered
- 8 oz (about 2 cups) pasta (rotini, penne, or bowtie work well)
- 1 cup salami or pepperoni, sliced into bite-sized pieces
- 1 cup roasted red peppers, sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced (optional for a bit of heat)
- 1/4 cup red onion, thinly sliced
- 1/2 cup artichoke hearts, chopped (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt
- pepper
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