Antipasto Pasta Salad Recipe

Full of salty black olives, sweet cherry tomatoes, creamy mozzarella balls, and artichoke hearts, this Italian Antipasto Pasta Salad is a Summer staple!

Mix the extra virgin olive oil, red wine vinegar, fresh parsley, fresh basil, and salt and pepper in a large bowl. Set the dressing aside.

Cook the pasta in a large pot of salted water according to package instructions.

Add the artichoke hearts, cherry tomatoes, black olives, mozzarella pearls, and hard salami to the large mixing bowl. Make sure they are chopped into bite sized pieces.

Drain the pasta, run the pasta under cold water, and add the pasta to the large bowl with the veggies.

Combine pasta with all the ingredients and mix them well.  Refrigerate for 2 hours and serve!

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