Antipasto Pasta Salad
A loaded, flavor-packed pasta salad inspired by Italian antipasto. A mix of meats, cheese, veggies, and zesty dressing makes every bite addictive.
Ingredients
- 12 oz pasta rotini or penne for maximum sauce holding
- 1 cup cherry tomatoes halved (for bursts of freshness)
- 1 cup mozzarella balls halved (tiny but mighty)
- ½ cup salami diced (the saltier, the better)
- ½ cup pepperoni chopped (optional but recommended)
- ½ cup black olives sliced (briny goodness)
- ½ cup roasted red peppers chopped (sweet and smoky)
- ¼ cup red onion thinly sliced (adds a sharp kick)
- ⅓ cup Parmesan grated (because cheese is life)
- ⅓ cup Italian dressing store-bought or homemade
- 1 tbsp olive oil for extra richness
- ½ tsp black pepper to season like a pro
- ½ tsp salt taste before adding more
- 1 tsp oregano because it belongs here
Instructions
- Boil pasta in salted water until al dente, because mushy pasta is a crime. Drain and rinse under cold water.
- Chop all ingredients while resisting the urge to snack on the cheese.
- Whisk Italian dressing, olive oil, oregano, salt, and pepper in a small bowl.
- Toss pasta, meats, cheese, olives, tomatoes, onions, and peppers in a large bowl.
- Drizzle with dressing and mix thoroughly to coat everything evenly.
- Sprinkle Parmesan on top like your life depends on it. Serve cold or chill for later.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Calcium: 22%
- Iron: 12%
- Vitamin A: 10%
- Vitamin C: 6%
- Potassium: 14%
Additional Notes & Tips
- Swap pepperoni for prosciutto if you’re feeling fancy.
- Use whole-wheat pasta for a "healthier" excuse to eat more.
- Add fresh basil for extra Italian flair.
- Make a double batch—people will fight for seconds.
- Let it chill for an hour before serving for maximum flavor.