Antipasto Pasta Salad

Picture everything you love on an Italian antipasto platter: salami, prosciutto, marinated veggies, tiny balls of mozzarella. All tossed with perfectly al‑dente pasta and a punchy basil‑red‑wine vinaigrette.

That’s dinner (or the hit of the potluck) in one bowl, and it only gets better next to a chilled glass of whatever wine you’re pouring.

Why This Recipe Works

Short, smart techniques including a bold dressing, al dente pasta, and a little resting time turn everyday ingredients into a restaurant‑worthy salad.

• Dress for success: a basil‑red‑wine vinaigrette keeps every bite bright.
• Al dente + oil: tossing barely‑cooked pasta with olive oil prevents clumping and keeps the texture firm.
• Flavor develops overnight: letting the salad sit means the meats, cheese, and veggies season the noodles.

Not‑So‑Ordinary Ingredients

A handful of antipasto staples transform this from “just another pasta salad” into something you’ll crave.

• Marinated artichoke hearts – Their briny oil doubles as part of the dressing, adding depth you can’t get from plain olive oil.
• Mini mozzarella balls – Soft, tangy pearls that soak up vinaigrette and deliver creamy pops in every bite.
• Artisan salami & prosciutto – A one‑two punch of peppery chew and silky saltiness that makes the salad feel like a full charcuterie board.
• Roasted mushrooms, tomatoes & garlic – A quick roast develops a sweetness that balances the sharper pickled components of the pasta salad.
• Kalamata olives & roasted peppers – Color, bite, and that unmistakable Mediterranean flavor.
• Fresh basil in the vinaigrette – Blending the leaves right into the dressing perfumes the whole bowl instead of leaving basil as a last‑minute garnish.

How It Comes Together

Think of these steps as your road map; the full, timed directions live in the recipe card below.

1. Whip up the basil‑red‑wine vinaigrette. Blending fresh basil right into the oil and vinegar infuses the entire salad, so every noodle carries that garden‑bright note.
2. Roast the mushrooms, tomatoes, and garlic. A quick, hot roast concentrates flavor and drives off excess moisture which is crucial for a pasta salad that stays punchy, not soggy.
3. Boil the pasta just shy of al dente, then slick with olive oil. Undercooking keeps the penne pleasantly firm after it chills, while the oil prevents clumping.
4. Chop and gather the antipasto add‑ins. Slicing meats, cheeses, and marinated veggies to similar, bite‑sized shapes means you get a little of everything in every forkful.
5. Toss, then rest. Combine pasta, roasted veg, antipasto goodies, and vinaigrette; a short chill lets the noodles absorb dressing and marry all those bold flavors together.