APPETIZERS - SOUPS AND SALADS - MAIN COURSE - SIDE DISHES - DESSERTS - MOCKTAILS - COCKTAILS

Italian antipasto pasta salad with rotini, salami, mozzarella, tomatoes, olives, cucumber and pepperoncini.

Italian Antipasto Pasta Salad

PREP TIME: 25 min CHILL TIME: 2 hours (or overnight) SERVES: 12-15, as a side

INGREDIENTS:

  • 1 lb rotini or cavatappi pasta

  • 8 oz fresh mozzarella pearls (or diced mozzarella)

  • 4 oz salami, diced

  • 2 cups cherry tomatoes, halved lengthwise

  • 2 cups cucumber, small diced

  • 1 cup red onion, very thinly sliced on a mandolin

  • 1 cup sliced black olives

  • ½ cup sliced pepperoncini

  • 1 cup chopped fresh parsley

  • Freshly grated Parmesan (optional)

Dressing

DIRECTIONS:

  1. Cook pasta in generously salted water until al dente. Drain and rinse under cold water until completely cool.

  2. Prepare the vegetables: dice the cucumbers, halve the tomatoes lengthwise, and slice the red onion paper-thin using a mandolin.

  3. Combine the cooled pasta, mozzarella, salami, tomatoes, cucumber, onion, olives, pepperoncini, and parsley in a large bowl.

  4. Whisk together the GARLIC OLIVE OIL, GLAZED ONION BALSAMIC, Dijon, ITALIAN SEASONING, COARSE BLACK PEPPER, and salt.

  5. Pour the dressing over the salad and toss until evenly coated.

  6. Refrigerate at least 2 hours (overnight is even better).

  7. Toss again before serving. If needed, freshen with a small drizzle of GARLIC OLIVE OIL and a splash of GLAZED ONION BALSAMIC. Garnish with Parmesan if desired.

TEA TREE TIP: This salad develops even better flavor overnight, making it an ideal make-ahead dish for parties.