Italian Antipasto Pasta Salad

• 8 oz pasta (rotini or penne)
• 1/2 cup black olives, sliced
• 1/2 cup pepperoncini peppers, sliced
• 1/2 cup mozzarella cheese, diced
• 1/2 cup provolone cheese, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Italian dressing
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped (optional for garnish)

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and rinse under cold water.
2. 2 In a large bowl, combine the cooked pasta, olives, pepperoncini peppers, mozzarella, provolone, and red onion.
3. 3 Whisk together Italian dressing, red wine vinegar, olive oil, and oregano in a small bowl.
4. 4 Pour the dressing over the pasta mixture and toss to coat.
5. 5 Season with salt and pepper to taste.
6. 6 Cover and refrigerate for at least 1 hour before serving.
7. 7 Garnish with fresh parsley before serving if desired.

Equipment

• Large pot
• Colander
• Large mixing bowl
• Whisk

Variations

• Add sun-dried tomatoes for a burst of sweetness.
• Use feta cheese for a tangy twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute balsamic vinaigrette for Italian dressing.

Pairings

• Grilled vegetables
• Caprese skewers
• Italian bread

Nutrition

Tips

• For a heartier salad, add grilled chicken or chickpeas.
• Customize with your favorite antipasto ingredients!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving again.

Freezing: Does not freeze well due to the texture of the pasta and cheese.

Serving Suggestions

• Pair with a crusty baguette and a side of marinated artichokes.
• Serve alongside grilled chicken or shrimp for a main dish.

FAQ