Antipasto Pasta Salad
By Haley Aldoroty
Antipasto Pasta Salad
By Haley Aldoroty
Yield/Serves:
Makes 6 servings
For the salad:
For the dressing:
- 1 pint cherry tomatoes, halved
- ½ Red onion thinly sliced
- 8 oz roasted red peppers, chopped
- 4 oz, salami, slices quartered
- ¼ cup pepperoncini, chopped
- ¼ cup black olives, chopped
- 8 oz mini mozzarella balls
- 1 lb short-cut pasta
- Fresh basil
For the dressing:
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until it’s al dente.
While the pasta is cooking, prep your other ingredients (slice the tomatoes and onion, chop the peppers, pepperoncini, and olives, and quarter the salami).
In a small jar or medium-sized bowl, combine all ingredients for the dressing. If you’re using a jar – cover it and shake to combine. If you’re using a bowl – whisk to combine.
Assemble – add all ingredients to a large bowl, top with the dressing and mix to combine. Finish with a sprinkle of fresh basil.
While the pasta is cooking, prep your other ingredients (slice the tomatoes and onion, chop the peppers, pepperoncini, and olives, and quarter the salami).
In a small jar or medium-sized bowl, combine all ingredients for the dressing. If you’re using a jar – cover it and shake to combine. If you’re using a bowl – whisk to combine.
Assemble – add all ingredients to a large bowl, top with the dressing and mix to combine. Finish with a sprinkle of fresh basil.