Description
This zesty Italian pasta salad is quick and easy to assemble, bringing together the bold and refreshing flavors of a classic antipasto platter.
Ingredients
Scale
- 8 ounces rotini pasta, boiled to al dente and cooled
- 1 15 ounce can extra large black olives, drained
- 1 15 ounce can quartered artichoke hearts, drained and halved length-wise
- 1 8 ounce container grape tomatoes, halved
- 1 small onion, finely chopped
- 1 fennel bulb (or two ribs of celery), chopped
- 1 bottle Italian dressing (Basil Vinaigrette)
- 9 ounces beef salami, diced
- 8 ounces fresh mozzarella pearls
- 5–6 large basil leaves, cut to a chiffonade
Instructions
- Step: In a large bowl, add cooled pasta, olives, artichoke hearts, grape tomatoes, chopped onion, chopped fennel, and half the bottle of dressing.
- Step: Toss well to combine.
- Step: Refrigerate until ready to serve.
- Step: Just before serving, add beef salami, mozzarella, and basil.
- Step: Toss to combine, add additional dressing if needed, and serve.
Notes
Cook pasta to al dente and salt the water generously. Ensure pasta is completely cooled before mixing to keep the salad crisp. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 40 mg
Keywords: antipasto pasta salad, Italian pasta salad, zesty pasta salad, summer side dish, potluck recipe