Description

A Classic Antipasto Pasta Salad with Salami offers a masterclass in culinary balance, combining rich fats, bright acids, and varied textures into one cohesive dish. This vibrant salad features al dente pasta tossed with salty cured meats, creamy cheeses, and zesty pickled vegetables.

Ingredients

Scale

16 oz Rotini or Fusilli Pasta
8 oz Hard Salami, cubed
8 oz Fresh Mozzarella Pearls
1 cup Cherry Tomatoes, halved
1/2 cup Pepperoncini, sliced
1/2 cup Kalamata Olives, pitted
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar

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Instructions

Bring a large pot of heavily salted water to a rolling boil. Add the rotini and cook until al dente
Drain the pasta and immediately rinse it under cold running water
In a small bowl, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk until emulsified
While the pasta drains, cube the salami and mozzarella, and slice the cherry tomatoes and pepperoncini
Place the cooled pasta in a large mixing bowl. Add salami, cheese, tomatoes, olives, and peppers. Pour three-quarters of the dressing over and toss gently
Cover the bowl and refrigerate for at least 30 minutes to marinate
Just before serving, pour the remaining dressing over the salad and toss agai

Notes

The flavors improve over time, so make-ahead preparation is recommended.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 3g
Sodium: 850mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg