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Fresh Italian Antipasto Pasta Salad Recipe Easy Homemade with Salami and Mozzarella

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A quick and easy summer pasta salad featuring salty salami, creamy mozzarella, fresh veggies, and a tangy homemade Italian dressing. Perfect for picnics, potlucks, or light meals.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mini mozzarella balls (bocconcini), drained
  • 6 ounces sliced salami, cut into bite-sized pieces
  • 1/2 cup sliced black olives (Kalamata or black ripe olives)
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced red onion (optional)
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to cool and stop cooking. Drain thoroughly and set aside.
  2. In a small bowl or jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, salt, and freshly ground black pepper. Whisk or shake well until emulsified.
  3. While pasta cooks, halve 1 cup cherry tomatoes, slice 6 ounces salami into bite-sized pieces, halve and drain 1 cup mini mozzarella balls, dice 1/2 cup red bell pepper, thinly slice 1/4 cup red onion (optional), and chop 1/4 cup fresh basil leaves.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, salami, olives, bell peppers, red onion, and basil. Pour the dressing over the salad.
  5. Toss gently with tongs or large spoons to coat all ingredients without squashing the mozzarella or tomatoes. Taste and adjust salt or pepper if needed.
  6. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and the salad to chill.
  7. Before serving, toss gently again and optionally sprinkle with freshly grated Parmesan or drizzle with balsamic glaze.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and prevent sticking. Use good quality salami and mozzarella for best flavor. Make dressing ahead to let flavors meld. Chill salad before serving for best taste. Adjust salt carefully due to salty ingredients. Salad tastes better after resting in fridge for a few hours or overnight.

Nutrition

Keywords: Italian pasta salad, antipasto salad, salami pasta salad, mozzarella pasta salad, summer salad, easy pasta salad, picnic salad

Find it online: https://siennaspoon.com/fresh-italian-antipasto-pasta-salad-recipe-easy-homemade-with-salami-and-mozzarella/