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Italian pasta salad in white bowl with fork to the side
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5 from 1 vote

Italian Antipasto Pasta Salad

Ingredients

  • 1 pound uncooked rotini pasta
  • 1/2 cup fresh parsley chopped fine
  • ¼ cup fresh basil chopped fine
  • ¼ cup fresh chives
  • 3 cups grape tomatoes halved
  • 8 ounces fresh mozzarella cheese balls halved
  • 1 green bell pepper diced
  • 1 lb. salami or summer sausage cubed
  • 3/4 cup kalamata olives sliced
  • 3/4 cup pepperoncini sliced
  • 1/2 cup red onion sliced

Dressing:

  • 1 1/2 cups olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 Tablespoons coarse sea salt
  • 2 cloves garlic minced
  • 1 Tablespoon sugar
  • 1 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ¼ cup parmesan cheese

Instructions

  • In a jar, add all dressing ingredients, and shake together, set aside.
  • Cook pasta according to package directions, until al dente, drain, toss with 2 Tbs of dressing mixture to prevent pasta from sticking. Set aside.
  • Prep all ingredients, cutting into even sized pieces, for easier eating.
  • Add all of the pasta salad ingredients to a large bowl, and dress with ⅔ of the remaining dressing. Toss to combine.
  • Taste, and add more dressing if desired, or keep remaining dressing to refresh leftovers.
  • Serve and enjoy.
  • Leftovers will keep in the fridge for 2-3 days.