Easy Italian Antipasto Salad (Print Version)
# Ingredients:
→ Antipasto Salad
01 -
8 oz dry rotini pasta
02 -
9 oz turkey hard salami, chopped
03 -
6.5 oz pepperoni, chopped
04 -
1 cup canned artichoke hearts, drained and quartered
05 -
2 cups cherry tomatoes, halved
06 -
1 cup pitted olives, halved (kalamata, green, or mixed)
07 -
½ cup pepperoncini, sliced
08 -
8 oz mozzarella pearls
09 -
¼ cup red onion, sliced thin
10 -
⅓ cup fresh basil, sliced thin
→ Italian Vinaigrette
11 -
½ cup olive oil
12 -
¼ cup vinegar
13 -
2 garlic cloves, minced
14 -
1 Tbsp Italian seasoning
15 -
¼ tsp red pepper flakes
16 -
Salt and black pepper, to taste
# Instructions:
01 -
Cook the pasta according to the package directions. Drain and set aside to cool completely.
02 -
Whisk olive oil, vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper together in a small bowl or jar. Refrigerate until ready to use.
03 -
Chop the turkey salami, pepperoni, and cherry tomatoes. Slice the olives, red onion, and fresh basil thinly.
04 -
Combine cooled pasta, prepared salad ingredients, and desired amount of vinaigrette in a large bowl. Toss until well coated. Serve immediately or refrigerate for 30 minutes to 1 hour before serving.
05 -
Garnish individual portions with shredded parmesan and extra fresh basil, if desired, before serving.