Name: Easy Antipasto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound pasta (such as rotini or penne); 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls; 1 cup sliced salami, chopped; 1 cup marinated artichoke hearts, chopped; 1/2 cup sliced black olives; 1/2 cup roasted red peppers, chopped; 1/4 cup fresh basil leaves, torn; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper, to taste; Grated Parmesan cheese, for topping

Instructions

Cook the pasta according to package instructions in a large pot of salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella balls, chopped salami, marinated artichoke hearts, sliced black olives, roasted red peppers, and torn basil leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all the ingredients with the dressing.
Taste and adjust seasoning, if necessary, with additional salt and pepper.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle grated Parmesan cheese over the top of the pasta salad for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts