Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.1 pound rotini pasta
- Once the pasta is cooked, drain it thoroughly in a colander. Immediately rinse the pasta under cold running water.
- While the pasta is cooking, prepare all your antipasti ingredients. Drain the marinated artichoke hearts and chop them into bite-sized pieces. Pit and halve the Kalamata olives and the pimento-stuffed green olives. Thinly slice the sun-dried tomatoes and roasted red peppers. Quarter the slices of Genoa salami and mortadella (or pepperoni). Drain and halve or quarter the fresh mozzarella balls. Chop the fresh parsley and basil.1 cup marinated artichoke hearts, 1 cup Kalamata olives, 1 cup pimento-stuffed green olives, 1/2 cup sun-dried tomatoes (oil-packed), 1/2 cup roasted red peppers (from a jar), 4 ounces Genoa salami, 4 ounces mortadella or pepperoni, 4 ounces fresh mozzarella balls (bocconcini), 1/4 cup fresh parsley, 1/4 cup fresh basil
- In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Whisk or shake well until the dressing is emulsified. Taste and adjust seasonings as needed.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, Salt and freshly ground black pepper
- In a large mixing bowl, combine the cooled and drained pasta, chopped marinated artichoke hearts, Kalamata olives, green olives, sun-dried tomatoes, roasted red peppers, Genoa salami, mortadella (or pepperoni), and mozzarella balls.1 pound rotini pasta, 1 cup marinated artichoke hearts, 1 cup Kalamata olives, 1 cup pimento-stuffed green olives, 1/2 cup sun-dried tomatoes (oil-packed), 1/2 cup roasted red peppers (from a jar), 4 ounces Genoa salami, 4 ounces mortadella or pepperoni, 4 ounces fresh mozzarella balls (bocconcini)
- Pour about half of the prepared Italian dressing over the pasta and antipasti mixture. Gently toss to coat all the ingredients evenly.
- Add the chopped fresh parsley and basil to the salad. Toss again. Add more dressing as needed until your pasta salad is as moist and flavorful as you like.1/4 cup fresh parsley, 1/4 cup fresh basil
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the pasta salad another gentle toss. Garnish with grated Parmesan cheese, if desired.1/4 cup grated Parmesan cheese
Notes
This pasta salad is best served chilled or at room temperature. If freezing, do so without fresh herbs and mozzarella if possible. Reheat gently if preferred warm.
