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Rainbow Antipasto Pasta Salad

A colorful Italian-inspired pasta salad loaded with cured meats, mozzarella, crisp vegetables, olives, and a zesty homemade dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salads
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella pearls
  • 6 oz salami diced
  • 4 oz pepperoni quartered
  • 1 cup cucumber diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 red onion thinly sliced
  • 3/4 cup black olives sliced
  • 1/4 cup fresh basil chopped
Italian Dressing
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Dijon mustard

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Cook pasta until al dente according to package directions.
  2. Drain, rinse with cold water, and cool completely.
  3. Prepare vegetables, meats, and cheese.
  4. Whisk together dressing ingredients.
  5. Combine pasta and salad ingredients in a large bowl.
  6. Pour dressing over salad and toss thoroughly.
  7. Refrigerate for at least 30 minutes.
  8. Toss again and serve chilled.

Notes

Reserve a small amount of dressing to refresh leftovers before serving.