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.
Servings: 8 servings
Equipment
Ingredients
Red Wine Vinaigrette:
- 1 cup basil leaves large stems removed
- 1/4 cup red wine vinegar
- 1/4 cup oil from marinated artichokes
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
Antipasto Salad:
- 8 ounces fresh mushrooms stems removed and halved
- 8 ounces grape tomatoes
- 4 cloves garlic smashed
- 1 tablespoon extra virgin olive oil
- 1 pound penne pasta pasta variety can vary based on preference
- 8 ounces artisan salami sliced into strips
- 4 ounces prosciutto sliced into strips
- 12 ounces fresh mozzarella small marinated fresh mozzarella balls recommended
- 1/4 cup kalamata olives halved and pitted, can also use green olives if preferred
- 1/4 cup roasted peppers roasted yellow and red peppers in a jar, cut into strips
- 1/2 cup marinated artichoke hearts drained
- 1/4 cup Romano cheese grated
- 1/4 cup parmesan cheese grated
- freshly ground black pepper to taste
Instructions
- To make the dressing: Combine 1 cup basil leaves, 1/4 cup red wine vinegar, 1/4 cup oil from marinated artichokes, 1/2 cup extra virgin olive oil, and 1 teaspoon Dijon mustard in the blender and blend until smooth.
- Roast veggies: Preheat oven to 425℉. Add 8 ounces fresh mushrooms, 8 ounces grape tomatoes, and 4 cloves garlic to a baking dish and drizzle with olive oil. Bake in preheated oven for 30 minutes.
- While the mushroom mixture is roasting, boil a pot of salted water. Once boiling, cook 1 pound penne pasta al dente, about 2 minutes short of recommended cooking time. When done, drain and toss in1 tablespoon extra virgin olive oil to prevent sticking. Set aside until salad is ready.
- While mushroom mixture and pasta are cooking, combine 8 ounces artisan salami, 4 ounces prosciutto12 ounces fresh mozzarella, 1/4 cup kalamata olives, 1/4 cup roasted peppers, and 1/2 cup marinated artichoke hearts in a bowl. Once pasta and mushroom mixture have cooled, add them to the salad and toss.
- Pour dressing over mixture, toss to combine. Add the grated 1/4 cup Romano cheese and 1/4 cup parmesan cheese. Toss once more to combine.
- Pasta salad be served right away but tastes even better the next day after flavors have developed.
Nutrition
Calories: 770kcal | Carbohydrates: 48g | Protein: 29g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 1276mg | Potassium: 473mg | Fiber: 3g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 10mg | Calcium: 318mg | Iron: 2mg
