Description
This zesty Italian pasta salad will knock your socks off! It is quick and easy to assemble in just under 25 minutes, and full of all the great Italian flavors you find in antipasto. This will be your new go-to pasta salad recipe!
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 cut in half 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 favorite Italian dressing (Basil Vinaigrette)
- 9 ounces high-quality cured beef strips or plant-based savory deli slices, diced
- 1 8 ounce container 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 you are ready to serve.
- Step: Just before serving add the meat substitute, mozzarella, and basil.
- Step: Toss to combine and taste. If needed, add additional dressing and serve.
Notes
Cook pasta to al dente as it will soften further in the dressing. Salt your pasta water generously. Cool pasta completely before assembly to keep the salad crisp. Assemble ahead by combining only the pasta, olives, tomatoes, onion, fennel, and artichoke hearts in the fridge; add the meat substitute, cheese, and basil right before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: pasta salad, antipasto, Italian, side dish, party food