Description
Indulge in the flavors of Italy with this Easy Italian Antipasto Pasta Salad Recipe, a vibrant and satisfying dish perfect for summer picnics, family gatherings, or any occasion that calls for a refreshing side. This delightful salad combines colorful vegetables, savory turkey pepperoni, and creamy mozzarella pearls, all tossed together in a zesty vinaigrette.
Ingredients
Scale
- 1 lb dry rotini pasta
- 1 15-ounce can extra large black olives, drained
- 1 15-ounce can quartered artichoke hearts, drained and each quartered artichoke heart cut in half length-wise
- 1 8-ounce container grape tomatoes, halved
- 1 cup marinated mushrooms, cut into small pieces
- 4 scallions, cut into small pieces (not the green ends)
- 2 teaspoons fresh garlic, chopped
- 1/2 cup mild banana pepper rings
- 1 9-ounce turkey pepperoni, cut into small cubes
- 1 8-ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes)
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-apple vinegar
- 1 lemon, juice and zest
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Cook pasta according to package instructions until al dente; drain and rinse with cold water.
- While pasta cools, chop grape tomatoes, artichokes, scallions, and mushrooms.
- In a large mixing bowl, combine cooled pasta with olives, artichokes, tomatoes, mushrooms, scallions, garlic, banana peppers, turkey pepperoni, and mozzarella.
- Whisk together olive oil, vinegar, lemon juice and zest in a separate bowl; pour over the salad mixture.
- Toss gently until well combined; season with sea salt to taste.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg