We Asians love our pasta, but we also love to add our own unique twist to it. This antipasto pasta salad recipe is the perfect example of that. It's packed with flavorful ingredients that will make your taste buds sing.
Italian Antipasto Pasta Salad
Ingredients:
- 1 lb. Rotini pasta
- 1/2 cup Italian dressing
- 1/4 lb. thinly sliced salami, chopped
- 1/4 lb. thinly sliced pepperoni, chopped
- 1/4 lb. deli ham, chopped
- 1/4 cup chopped red onion
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives
- 1/2 cup roasted red peppers, chopped
- 1/2 cup grape tomatoes, cut in half
- 1/2 cup shredded Parmesan cheese
Instructions:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together the Italian dressing and 1/4 cup of the Parmesan cheese.
- Add the cooked pasta, salami, pepperoni, ham, red onion, black olives, green olives, roasted red peppers, grape tomatoes, and remaining Parmesan cheese to the bowl and toss until everything is coated in the dressing.
- Refrigerate for at least an hour before serving.
This antipasto pasta salad is perfect for summer picnics and BBQs. It's also a great make-ahead dish for parties and potlucks. The combination of salty salami, pepperoni, and ham with the tangy Italian dressing and roasted red peppers is simply irresistible.
Antipasto Pasta Salad
Ingredients:
- 1 lb. fusilli pasta
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 lb. Genoa salami, chopped
- 1/4 lb. soppressata salami, chopped
- 1/4 lb. prosciutto, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 lb. provolone cheese, chopped
- 1/2 cup chopped fresh parsley
Instructions:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, garlic, salt, and black pepper.
- In a large bowl, combine the cooked pasta, salami, prosciutto, red onion, bell peppers, provolone cheese, and parsley.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Refrigerate for at least an hour before serving.
This antipasto pasta salad has a tangy and herbaceous dressing that perfectly complements the salty cured meats and cheese. The colorful bell peppers add a sweet crunch to the dish. This salad will surely impress your guests at your next dinner party!
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