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Healthy Italian Antipasto Pasta Salad Recipe with Fresh Veggies Easy and Delicious

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A quick and easy Italian antipasto pasta salad bursting with fresh vegetables, tangy dressing, and savory bites of cheese and cured meats. Perfect for a light lunch or a casual get-together.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup sliced pepperoni or salami, chopped (optional)
  • 1 cup mozzarella pearls or diced fresh mozzarella
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/4 cup sliced black olives
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian herbs
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions, about 9-11 minutes for al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it quickly. Let the pasta drain completely.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, and thinly slice red onion. Chop pepperoni or salami if using, marinated artichoke hearts, and slice black olives. Place all in a large mixing bowl.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried Italian herbs, minced garlic, salt, pepper, and crushed red pepper flakes if using until smooth and slightly thickened.
  5. Add cooled pasta to the bowl with vegetables and meats. Pour dressing over and toss gently but thoroughly to coat.
  6. Fold in mozzarella pearls and chopped fresh basil or parsley carefully to avoid breaking the cheese.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss gently again before serving and adjust seasoning if needed.

Notes

Rinse pasta under cold water after cooking to prevent mushiness. For a creamier texture without mayo, stir in ricotta or Greek yogurt before serving. Adjust seasoning to taste and let salad chill for best flavor. To keep vegetarian, omit cured meats and add extra veggies or beans. Gluten-free pasta or spiralized zucchini can be used as alternatives.

Nutrition

Keywords: Italian pasta salad, antipasto salad, healthy pasta salad, fresh vegetable salad, easy pasta salad, summer salad, antipasto pasta

Find it online: https://prismtaste.com/healthy-italian-antipasto-pasta-salad-recipe-with-fresh-veggies-easy-and-delicious/