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This vibrant Italian antipasto pasta salad transforms classic charcuterie board favorites into a hearty, crowd-pleasing dish perfect for gatherings. The combination of cured meats, tangy vegetables, and fresh mozzarella tossed in a zesty homemade vinaigrette creates an explosion of Mediterranean flavors that's both satisfying and simple to prepare.
I first created this pasta salad for a neighborhood potluck and it disappeared faster than anything else on the table. Now it's my signature dish that friends request whenever we have summer gatherings on the patio.
Ingredients
- Rotini pasta: provides the perfect shape for catching all the delicious dressing in its spirals
- Turkey hard salami: offers a less fatty alternative to traditional salami while maintaining robust flavor
- Pepperoni: adds that classic spicy kick essential to any Italian inspired dish
- Artichoke hearts: bring a tender texture and subtle tangy flavor that balances the rich meats
- Cherry tomatoes: provide bursts of freshness and acidity to brighten each bite
- Olives: contribute essential briny notes choose kalamata for intensity or green for a milder flavor
- Pepperoncini: deliver a gentle heat and vinegary tang that elevates the entire dish
- Mozzarella pearls: add creamy richness and cool down the spicier elements
- Red onion: provides sharp aromatic notes and beautiful color contrast
- Fresh basil: is non negotiable for authentic Italian flavor and aromatic quality
Step-by-Step Instructions
- Cook the Pasta:
- Boil rotini in heavily salted water until just al dente approximately 8 minutes. Drain thoroughly and spread on a baking sheet to cool completely. Avoid rinsing as the starch helps the dressing adhere better to the pasta. Cooling completely prevents the cheese from melting and helps maintain the integrity of all ingredients.
- Make the Vinaigrette:
- Combine olive oil and vinegar in a bowl or mason jar, adding minced garlic, Italian seasoning, and red pepper flakes. Whisk vigorously or shake sealed jar until emulsion forms and ingredients are fully incorporated. Season generously with salt and freshly ground black pepper, tasting and adjusting until perfectly balanced between tangy and savory notes.
- Prepare the Ingredients:
- Chop turkey salami and pepperoni into bite sized pieces unless using pre sliced versions. Halve cherry tomatoes and olives for optimal bite sized portions. Slice red onion very thinly to provide flavor without overwhelming any single bite. Stack basil leaves, roll tightly, and slice into thin ribbons using a sharp knife for the classic chiffonade technique.
- Assemble and Chill:
- In your largest mixing bowl, combine cooled pasta with prepared meats, vegetables, and mozzarella pearls. Pour approximately three quarters of the dressing over the ingredients, gently tossing until everything is evenly coated. Reserve remaining dressing for just before serving as the pasta will absorb much of the initial dressing while chilling.
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The artichoke hearts are my secret weapon in this recipe. Many people overlook them in pasta salads, but they add this incredible earthy dimension that complements the salty cured meats. My grandfather was from Sicily and always insisted artichokes belong in proper antipasto—a tradition I'm proud to continue in this modern interpretation.
Make Ahead Magic
This pasta salad actually improves with time as the flavors meld together. You can prepare it entirely up to 24 hours before serving, keeping the dressing separate and tossing just before serving. If making significantly ahead of time, reserve the fresh basil to add just before serving to maintain its vibrant color and aromatic properties. The pasta will continue absorbing flavors from the other ingredients creating an even more cohesive dish.
Seasonal Adaptations
While this recipe stands perfectly on its own, you can adapt it seasonally with minimal effort. In summer, add fresh sweet corn kernels and diced bell peppers for additional crunch and sweetness. During fall, roasted diced butternut squash makes a surprisingly delicious addition. Winter variations benefit from sun dried tomatoes instead of fresh when good cherry tomatoes aren't available. Spring brings the opportunity to add blanched asparagus pieces or fresh peas for seasonal brightness.
Serving Suggestions
This versatile pasta salad works brilliantly alongside grilled meats at a barbecue or as a stand alone lunch option. For an elegant presentation, serve it on a large platter rather than a bowl, arranging additional fresh basil leaves and a sprinkle of shaved parmesan over the top. Consider setting out small bowls of additional add ins like toasted pine nuts, extra red pepper flakes, or aged balsamic glaze for guests to customize their portions.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute rotini with any short pasta like penne, farfalle, or fusilli for this dish.
- → What can I use instead of turkey salami?
Feel free to replace turkey salami with regular salami, prosciutto, or your preferred cured meat.
- → How can I make it vegetarian?
Simply omit the meat and add more veggies like roasted red peppers or zucchini for extra flavor.
- → How long can I store this pasta salad?
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- → Can I make the vinaigrette in advance?
Absolutely! Prepare the vinaigrette a day ahead and refrigerate it in a sealed container.