Description
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is a vibrant, Italian-inspired cold salad perfect for potlucks or make-ahead lunches. Featuring al dente rotini or penne pasta combined with colorful marinated vegetables, olives, cheese, and salami, all tossed in a flavorful Parmesan herb vinaigrette, this salad offers a delightful balance of savory flavors and textures.
Ingredients
Scale
Main Salad Ingredients
- 12 oz rotini or penne pasta, cooked al dente and cooled
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup black or Kalamata olives, pitted and halved
- 1/2 cup cubed mozzarella or provolone cheese
- 1/2 cup salami or pepperoni, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or basil, chopped
Parmesan Herb Vinaigrette
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Prepare the Salad Ingredients: Cook 12 oz of rotini or penne pasta according to package instructions until al dente, then drain and cool completely. In a large bowl, combine the cooled pasta with 1 cup halved cherry tomatoes, 1 cup chopped marinated artichoke hearts, 1/2 cup sliced roasted red peppers, 1/2 cup pitted and halved black or Kalamata olives, 1/2 cup cubed mozzarella or provolone cheese, 1/2 cup chopped salami or pepperoni, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley or basil.
- Make the Parmesan Herb Vinaigrette: In a jar or small bowl, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon black pepper, and salt to taste until well combined.
- Toss the Salad: Pour the vinaigrette over the salad ingredients in the bowl. Toss thoroughly until every component is evenly coated with the dressing.
- Chill: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together for best taste.
- Serve: Before serving, toss the salad again and garnish with extra fresh herbs or Parmesan cheese as desired. Serve chilled.
Notes
- This salad holds up well in the fridge and is perfect for potlucks or make-ahead lunches.
- For a vegetarian version, omit the meat and add chickpeas or more vegetables to maintain protein and texture.
- Use fresh herbs for a brighter flavor if available.
- Adjust seasoning of the vinaigrette to taste before dressing the salad.
- Make sure to cool the pasta completely to avoid a soggy salad.
