Italian Antipasto Pasta Salad
Full of salty black olives, sweet cherry tomatoes, creamy mozzarella balls, and artichoke hearts, this Italian Antipasto Pasta Salad is a Summer staple! It's a perfect side dish for any barbecue or Summer gathering!
Servings: 8 Servings
Calories: 511kcal
Ingredients
- 1 lb Pasta Any variety
- ½ cup Olive Oil
- ½ cup Red Wine Vinegar
- ¼ cup Fresh Parsley Chopped
- ¼ cup Fresh Basil Chopped
- 1 cup Artichoke Hearts Cut in half
- 1 cup Cherry Tomatoes Halved
- 1 can Black Olives drained
- 1 cup Mozzarella Balls Cut in half
- 1 cup Hard Salami Diced
Instructions
- Bring a large pot of water to a boil. Salt the water and add the pasta to the water and cook according to package instructions.
- While the pasta cooks, add the olive oil, red wine vinegar, fresh parsley, and fresh basil to a large mixing bowl. Season with salt and pepper and mix well.
- Add the artichoke hearts, black olives, mozzarella balls, black olives, and hard salami to the bowl.
- Drain the pasta and run cold water over the pasta to stop the cooking process. Add the pasta to the large bowl and mix well. Refrigerate the pasta salad for at least 2 hours and serve.
Notes
- Change up the veggies! Add red peppers, red onion, green onions, cucumbers, or green olives.
- Change up the cheese! You can use feta, cheddar cheese, or parmesan cheese.
- Change up the dressing! You can use balsamic vinegar, lemon juice, white wine vinegar, or champagne vinegar. Just keep in mind that balsamic vinegar will make the pasta darker.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 511kcal | Carbohydrates: 48g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 16mg | Sodium: 1341mg | Potassium: 259mg | Fiber: 5g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 2mg