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Antipasto Italian Pasta Salad
This Antipasto Italian Pasta Salad will knock your socks off! It's quick and easy to assemble and full of all the great Italian flavors, this will be your new go-to pasta salad recipe!
Course
Salad, Side Dish
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
10
servings
Author
Jessy Freimann
Ingredients
8
ounces
rotini pasta
(half of a 1 pound box) boiled to al dente as per package directions and cooled
1
15 ounce
can extra large black olives,
drained
1
15 ounce
can quartered artichoke hearts,
drained and each quartered artichoke heart cut in half length-wise
1
8 ounce
container grape tomatoes,
halved
1
small
onion,
finely chopped
1
fennel bulb (or two ribs of celery)
chopped
1
bottle
of your favorite Italian dressing
(I went with Wegman's brand Basil Vinaigrette)
1
9 ounce
soppressata or pepperoni,
diced
1
8 ounce
container fresh mozzarella pearls
(or larger fresh mozzarella cut into small cubes)
5-6
large
basil leaves,
cut to a chiffonade
Instructions
In a large bowl add cooled pasta, olives, artichoke hearts, grape tomatoes, chopped onion, chopped fennel and half the bottle of dressing.
Toss well to combine.
Refrigerate until you're ready to serve.
Just before serving add soppressata, mozzarella, and basil.
Toss to combine and taste. If needed, add additional dressing and serve.
Notes
This lasts for up to a week in the refrigerator.