Antipasto Italian Pasta Salad is the best potluck, picnic, and BBQ side dish you can make. The salad is brimming with antipasto ingredients such as fresh Mozzarella cheese, Genoa salami, and Kalamata olives. The Italian vinaigrette dressing is the perfect finish to a delicious and satisfying summer salad dish.
INGREDIENTS:
16 oz. Farfalle pasta, uncooked
1 cup fresh mozzarella cheese, cubed
5 ounces Kalamata olives, halved
1 pint cherry or grape tomatoes, halved (2 cups)
2 Tablespoons fresh basil OR parsley, chopped
1/2 red onion, diced
1 green bell pepper, chopped
1/2 cup Salami, cut into quarters
VINAIGRETTE:
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar or white balsamic vinegar
2 teaspoons lemon juice
2 garlic cloves, minced
3 Tablespoons Parmesan cheese, grated
1 teaspoon Italian seasoning
Salt and Pepper to taste
INSTRUCTIONS:
1. Cook the pasta molto al dente ( about 1-2 minutes UNDER package directions). Drain and set aside to cool.
2. Transfer the pasta to a large bowl. Add the mozzarella, olives, tomatoes, red onion, green pepper, salami, basil. Toss to combine.
3. In a smaller bowl, whisk together the Vinaigrette ingredients. Pour over the pasta and toss to cover. Refrigerate until ready to serve.
TO PRINT THE RECIPE GO TO: