Italian Antipasto Pasta Salad (Printable Version)
Colorful rotini tossed with salami, cheese, olives and peppers in a zesty Italian-mayo dressing for the perfect cold pasta dish.
# Ingredients:
→ Pasta
01 -
225 g rotini or penne pasta
→ Dressing
02 -
120 ml Italian dressing
03 -
120 ml mayonnaise
04 -
1/4 teaspoon dried oregano
05 -
1/4 teaspoon garlic powder
06 -
Salt and pepper to taste
→ Vegetables
07 -
120 ml red bell pepper, diced
08 -
120 ml green bell pepper, diced
09 -
120 ml cherry tomatoes, halved
10 -
60 ml red onion, thinly sliced
11 -
60 ml black olives, sliced
12 -
60 ml green olives, sliced
13 -
60 ml pepperoncini, sliced
→ Proteins & Cheeses
14 -
120 ml salami, sliced and cut into strips
15 -
120 ml mozzarella cheese, cubed
16 -
120 ml provolone cheese, cubed
17 -
60 ml grated Parmesan cheese
# Steps:
01 -
Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.
02 -
In a large mixing bowl, combine Italian dressing and mayonnaise. Stir until smooth and well blended.
03 -
Add the cooled pasta to the bowl with the dressing mixture and toss to coat evenly.
04 -
Add diced bell peppers, halved cherry tomatoes, sliced red onion, and both types of sliced olives to the pasta. Mix gently.
05 -
Stir in sliced pepperoncini, salami strips, cubed mozzarella, and cubed provolone cheese.
06 -
Sprinkle grated Parmesan cheese over the salad and season with dried oregano, garlic powder, salt, and pepper. Toss everything together to combine thoroughly.
07 -
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
08 -
Before serving, give the pasta salad a final gentle toss and adjust seasoning if necessary.
# Notes:
01 -
This salad can be prepared up to 24 hours in advance for enhanced flavor development.