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To make a delicious Easy Italian Antipasto Pasta Salad, you'll need fresh, vibrant ingredients. Here’s what you need: - 8 ounces rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup small mozzarella balls (bocconcini) - 1 cup salami, cut into thin strips - 1/2 cup black olives, pitted and sliced - 1/2 cup roasted red peppers, diced - 1/4 cup red onion, finely minced - 1/4 cup fresh basil leaves, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon Italian seasoning blend - Salt and freshly cracked black pepper to taste When choosing your ingredients, go for the freshest options. The quality of your olive oil can also change the flavor. For a fun twist, you can swap in other ingredients you love. This recipe is flexible and easy to adjust. For the complete recipe, check out the Full Recipe section. Enjoy the process of mixing these lovely flavors together! - First, boil a large pot of salted water. - Add 8 ounces of rotini or fusilli pasta. - Cook until it is al dente, usually about 8 to 10 minutes. - Once done, drain the pasta in a colander. - Rinse it under cold water to stop the cooking. - In a large mixing bowl, add the cooled pasta. - Next, mix in 1 cup of halved cherry tomatoes. - Add 1 cup of small mozzarella balls, sliced salami, and black olives. - Toss in 1/2 cup of diced roasted red peppers and 1/4 cup of minced red onion. - Finish with 1/4 cup of chopped fresh basil. - In a small bowl, whisk together 1/4 cup of extra virgin olive oil. - Add 2 tablespoons of balsamic vinegar and 1 teaspoon of Italian seasoning. - Mix in a pinch of salt and freshly cracked black pepper. - Whisk until the dressing is emulsified and well combined. - Drizzle the dressing over the pasta and vegetable mixture. - Gently toss everything together to coat each piece. - Make sure every ingredient is covered in that flavorful dressing. - Cover the bowl with plastic wrap or use an airtight container. - Chill it in the refrigerator for at least 30 minutes. - This helps the flavors meld and enhances the taste. - Before serving, taste the pasta salad. - Adjust the seasoning if needed with more salt or pepper. - Serve it in a large bowl and enjoy! You can find the full recipe with more details to guide you through each step. - To avoid sticky pasta, use lots of salted water. I suggest a large pot. - Stir the pasta often while cooking. This helps keep it separate. - Cook until al dente, which means firm to the bite. - Check the package for specific cooking times. Timing is key! - Fresh herbs add a great taste. Try adding parsley or oregano for a twist. - Use high-quality olive oil for the best flavor. It makes a big difference. - A splash of lemon juice can brighten the dish. It adds freshness too. - Serve the salad in a colorful bowl. This makes it more inviting. - Add some cherry tomatoes on top for bright color. - Fresh basil leaves can make the dish look fancy. - Drizzle a little balsamic reduction for an elegant touch. For the full recipe, check out the vibrant Italian antipasto pasta salad! {{image_4}} You can easily modify this dish to suit your needs. For a gluten-free option, choose gluten-free pasta. Many brands offer rotini or fusilli shapes made from rice or corn. This way, you can still enjoy the same great taste. If you prefer vegetarian or vegan meals, skip the salami and cheese. Add more veggies instead. Use extra cherry tomatoes, bell peppers, or even artichokes. You can also use vegan cheese made from nuts or tofu. This keeps the dish filling and tasty. Feel free to swap out ingredients to fit your taste. Try different cheeses like feta or goat cheese. These can add a tangy flavor that works well in the salad. For meats, you could use prosciutto or cooked chicken. Each choice brings a unique twist. Seasonal vegetables are a fantastic way to change the dish. In summer, add zucchini or asparagus. In fall, roasted butternut squash adds sweetness. Using what is in season ensures freshness and flavor. You can make your dressing or buy it. Homemade dressing tastes great and is easy to prepare. Just mix olive oil, balsamic vinegar, and seasoning as mentioned in the recipe. If you prefer store-bought, choose a high-quality dressing. Look for options with simple ingredients. You can also try different flavors like Italian or lemon vinaigrette. Each dressing changes the overall taste of the salad. You can find the full recipe for this delightful pasta salad in the earlier section. Enjoy customizing it to your liking! To keep your leftover antipasto pasta salad fresh, use airtight containers. Glass or plastic containers work well. Make sure to seal them tightly. This keeps the flavors in and air out. Store the salad in the refrigerator. It is best to eat it within three days. You can freeze pasta salad, but it may change in texture. The fresh vegetables may become mushy. If you still want to freeze it, pack it in a freezer-safe container. When ready to eat, thaw it in the fridge overnight before serving. Your antipasto pasta salad stays fresh for about three days in the fridge. Look for signs of spoilage. If you see any mold or smell anything off, throw it away. The salad should look bright and colorful. Fresh ingredients make all the difference! You can add many tasty things to your antipasto pasta salad. Here are some ideas: - Artichoke hearts - Pepperoncini or banana peppers - Grated Parmesan cheese - Cooked shrimp or chicken - Sliced radishes for crunch These ingredients will enhance the salad's flavor and texture. Feel free to mix and match based on what you enjoy! Pasta salad can last in the fridge for about three to five days when stored properly. To keep it fresh, place it in an airtight container. Check for any signs of spoilage, like a funny smell or mold. If it looks or smells off, throw it away. Yes, you can prepare this salad a day in advance. Making it ahead allows the flavors to blend well. Just store it in the fridge after tossing. Cover it tightly to keep it fresh. Take it out about 15 minutes before serving to let it warm slightly. Serving antipasto pasta salad is easy and fun. Here are some ideas: - Use a large, colorful bowl to show off the salad. - Add some fresh basil leaves on top for color. - Serve it alongside grilled meats or crusty bread. - It works great as a side dish for picnics or parties. You can even drizzle a bit of balsamic reduction on top for extra flair. Yes, this recipe is great for meal prep. It stores well and is easy to make in large batches. Divide it into single servings in containers. This way, you can grab a healthy lunch or snack during the week. Just remember to keep the dressing separate if you're making it ahead. It helps keep the pasta from getting soggy. For the full recipe, check the earlier section. In this post, we explored how to make a tasty antipasto pasta salad. We covered the key ingredients, cooking methods, and tips to boost flavor. You learned about variations for diets and how to store leftovers properly. Remember, making this salad can be fun and simple. Adjust the ingredients and flavors to fit your taste. Enjoy experimenting and sharing this dish with others!

Easy Italian Antipasto Pasta Salad

Indulge in the vibrant flavors of Italian Antipasto Pasta Salad that's perfect for any occasion! This colorful dish combines pasta, fresh veggies, mozzarella, and salami, all tossed in a zesty dressing. It's easy to make and can be served chilled, making it a delightful option for potlucks or parties. Get ready to elevate your meal with this tasty recipe. Click to explore the full recipe and get ready to impress your guests!
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Ingredients
  

8 ounces rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cup small mozzarella balls (bocconcini)

1 cup salami, cut into thin strips

1/2 cup black olives, pitted and sliced

1/2 cup roasted red peppers, diced

1/4 cup red onion, finely minced

1/4 cup fresh basil leaves, chopped

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Italian seasoning blend

Salt and freshly cracked black pepper to taste

Instructions
 

Cook the Pasta: Start by boiling a large pot of salted water. Add the rotini or fusilli pasta and cook according to the package instructions until it achieves an al dente texture. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta down.

    Combine the Ingredients: In a large mixing bowl, add the cooled pasta along with the halved cherry tomatoes, mozzarella balls, strips of salami, sliced black olives, diced roasted red peppers, minced red onion, and chopped fresh basil.

      Prepare the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Italian seasoning, and a pinch of salt and freshly cracked black pepper until the mixture is well emulsified.

        Toss the Salad: Drizzle the dressing over the pasta and vegetable mixture. Using gentle motions, toss everything together thoroughly, ensuring each piece is coated with the flavorful dressing.

          Chill and Meld Flavors: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow it to chill in the refrigerator for at least 30 minutes. This resting period is crucial as it lets the flavors blend beautifully.

            Final Seasoning: Before serving, taste the pasta salad and adjust the seasoning with additional salt and pepper if needed.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                - Presentation Tips: Serve the antipasto pasta salad in a large, colorful serving bowl. Garnish with a few fresh basil leaves on top for a pop of color and a flavorful touch. Optionally, you can drizzle a little extra balsamic reduction over the salad before serving for an added touch of elegance.