Pasta Salad is loaded with salami, mozzarella, black olives, artichokes, pepperoncini peppers and cherry tomatoes! A simple, yet vibrant oil and vinegar dressing is the perfect finish for this Italian-inspired pasta salad.

quick and easy antipasto pasta salad.

Tender bites of rotini (or fusilli) pasta are tossed together with bold ingredients like salami, mozzarella pearls, black olives and more. It’s all of the classic flavors of antipasto tossed together in a simple pasta salad! What holds it all together so well is a vinegar and oil dressing that really makes all of the different flavors sing.

Ingredients

• 1 lb rotini or fusilli

• 2.25 oz sliced black olives drained

• 1/2 cup chopped pepperoncini peppers can substitute banana peppers

• 1 1/4 cup chopped cherry tomatoes

• 8 oz chopped artichoke hearts

• 8 oz chopped salami

• 8 oz mini fresh mozzarella cheese balls or chopped fresh mozzarella

Dressing:

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 2 tbsp Italian Seasoning*

• 1 tsp fresh cracked black pepper

• 1 tsp salt more or less to taste

Instructions

• Cook pasta in salted water according to the package instructions, drain, and cool completely before mixing in the other ingredients.

• Dice all the other ingredients for pasta salad while pasta is cooking and cooling.

• Combine pasta, cheese, salami, olives, artichokes, peppers, and tomatoes in a large mixing bowl and mix well.

• Cover the bowl and refrigerate for about 2 hours.

• In a small jar with a lid, combine oil, vinegar, Italian seasoning, salt, and pepper and shake vigorously for a few seconds. Pour over the pasta salad and mix everything together.

• Serve right away.