Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 8 ounces rotini; 1 pint cherry tomatoes (halved); 6 ounces jar marinated artichoke hearts (quartered & drained (reserve juices*)); ¼ medium red onion (sliced); ½ cup olives (green, black or a mixture); 4 ounces salami (thinly sliced and halved); 8 ounces mozzarella balls; 2 tablespoons thinly sliced fresh basil leaves; 1 tablespoon chopped fresh parsley; 1 cup Italian dressing; ¼ cup red wine vinegar; ⅓ cup olive oil (or use the reserved olive oil from the artichoke hearts); ½ teaspoon garlic powder; ½ teaspoon dried basil; salt and pepper to taste

This pasta salad is a fun and flavorful combination of marinated vegetables, cheeses, meats, and pasta! Perfect as a side dish or an entree on its own.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

8 ounces rotini
1 pint cherry tomatoes (halved)
6 ounces jar marinated artichoke hearts (quartered & drained (reserve juices*))
¼ medium red onion (sliced)
½ cup olives (green, black or a mixture)
4 ounces salami (thinly sliced and halved)
8 ounces mozzarella balls
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley
1 cup Italian dressing
¼ cup red wine vinegar
⅓ cup olive oil (or use the reserved olive oil from the artichoke hearts)
½ teaspoon garlic powder
½ teaspoon dried basil
salt and pepper to taste

Steps

Cook pasta al dente according to package directions. Rinse under cold water and drain well.
Combine all dressing ingredient in a bowl and whisk to combine.
Toss all ingredients in a large bowl and refrigerate at least 1 hour before serving.