Easy Italian Antipasto Pasta Salad
This Easy Italian Antipasto Pasta Salad Recipe is a colorful and flavorful dish that’s perfect for summer gatherings, picnics, or potlucks. Featuring a medley of fresh vegetables, turkey pepperoni, and mozzarella, this pasta salad combines classic antipasto flavors with the heartiness of rotini pasta. Tossed in a zesty vinaigrette, it’s not just visually appealing but also incredibly satisfying. Best of all, it can be made ahead of time, allowing the flavors to meld beautifully. Serve it chilled or at room temperature for a refreshing addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: No cooking required aside from boiling pasta
- Cuisine: Italian
Ingredients
Scale
- 1 lb dry rotini pasta
- 15 oz black olives (drained)
- 15 oz quartered artichoke hearts (drained)
- 8 oz grape tomatoes (halved)
- 1 cup marinated mushrooms (chopped)
- 4 scallions (sliced)
- 2 tsp fresh garlic (chopped)
- 1/2 cup mild banana pepper rings
- 9 oz turkey pepperoni (cubed)
- 8 oz mozzarella pearls
- Fresh parsley and basil
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, prepare the vegetables by halving tomatoes, slicing scallions, and chopping artichokes and herbs.
- In a large mixing bowl, combine cooled pasta with olives, artichokes, tomatoes, mushrooms, scallions, garlic, banana peppers, turkey pepperoni, and mozzarella.
- Whisk together olive oil, vinegar, lemon juice and zest in a separate bowl; season with salt and pepper.
- Pour the vinaigrette over the salad and toss well to coat. Garnish with parsley and basil before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 330
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg