Antipasto Pasta Salad

Chock full of antipasto favorites, this no-mayo Antipasto Pasta Salad is one eye-catching, crowd-pleasing summer side.

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It's almost officially the end of summer, folks.  I know many kids have already headed back to school, and for us, the first day of school is next week.  But even if summer is winding down, there's still time to get in another cookout or two.  Or four ... or more.

And I'm sure when you think "cookout" you're thinking of hot dogs ... or hamburgers ... or a nice juicy steak, right?

But when I  think of summer (or end-of-summer) cookouts, I think pasta salad.  Yes, pasta salad.  I'm all about those sides!  And this no-mayo Antipasto Pasta Salad is one of my cookout absolute favorites.

Chock full of antipasto favorites, this no-mayo Antipasto Pasta Salad is one eye-catching, crowd-pleasing summer side.

One of the many things I love about this colorful and flavorful antipasto pasta salad is that it's dressed with a homemade vinaigrette that's super tasty.  And since there's no mayo involved, it's a fabulous option to take along on picnics or to serve at an outdoor event.

Chock full of our favorite antipasto fixings ... like salami, pepperoni, mozzarella cheese, olives, tomatoes, and artichokes ...it's one beautifully eye-catching salad.

As soon as I make it, it makes me want to just grab a fork and dive in.

With just a little chopping, draining of jarred antipasto favorites, and a quick whisk of the dressing, this is one pasta salad that comes together pretty easily.

I use hard salami from the grocery store deli in this salad, but you could use any variety you like.

From the deli, I order 1/3 of a pound of hard salami and ask them to slice it really thick for me ... like this:

There's about four or five slices in that 1/3 pound, and then I chop those big thick slices up into cubes.

Along with the hard salami, I cut some turkey pepperoni (or regular pepperoni) into quarters and a block of mozzarella cheese into cubes.

Then I toss these together with corkscrew pasta, other antipasto fixings like drained artichoke hearts and olives.

Finally, I season the salad with an easy homemade vinaigrette dressing.  The vinaigrette uses red wine vinegar and olive oil as its base, and is chock full of dried oregano, basil, and Italian seasoning for fabulous flavor.

It's a combination that makes for one super yummy, totally gorgeous, colorfully delicious, eye-catchin' and crowd pleasin' summer cookout side. -- Tasty with or without the usual cookout burgers and dogs.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pasta salad recipe, antipasto pasta salad recipe, no mayonnaise pasta salad, no mayonnaise macaroni salad

Salads

Yield: about 10-12 servings

Author: Tracey | The Kitchen is My Playground

Antipasto Pasta Salad

Chock full of antipasto favorites, this no-mayo Antipasto Pasta Salad is one eye-catching, crowd-pleasing summer side.

prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

Salad:

• 3 c. uncooked rotini (corkscrew) or penne pasta
• 1 (6 oz.) package sliced turkey or regular pepperoni, cut into quarters
• 1/3 lb. thick-sliced hard salami, cubed
• 1 pint grape or cherry tomatoes, halved
• 1 c. green olives, halved
• 1/2 of a medium red or Vidalia onion, finely chopped
• 1 red, yellow, or orange sweet bell pepper, chopped
• 1 (1 lb.) block mozzarella cheese, cubed
• 1 c. marinated artichoke hearts

Dressing:

• 1/3 c. red wine vinegar
• 1/2 c. extra-virgin olive oil
• 2 T. granulated sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. dried basil
• 1/4 tsp. Italian seasoning

instructions:

How to cook Antipasto Pasta Salad

1. Cook pasta in boiling salted water, according to package directions. Drain. Rinse under cold water, and drain thoroughly.
2. Combine the quartered pepperoni slices, cubed salami, cubed mozzarella cheese, halved tomatoes, chopped onion, chopped bell pepper, halved olives, and artichoke hearts in a large bowl. Add the cooked pasta and stir to combine.
3. In a separate small bowl, whisk together the red wine vinegar and granulated sugar until the sugar is dissolved. Add the olive oil, salt, pepper, oregano, basil, and Italian seasoning and whisk to combine. Pour the dressing over the pasta mixture; toss to coat.
4. Serve immediately, or cover and refrigerate until ready to serve.

TRACEY'S NOTES

1. This recipe makes a big salad - cut the recipe in 1/2 if you don't want to make a lot.
2. You can substitute bottled Italian salad dressing if you'd like.

https://www.thekitchenismyplayground.com/2013/06/antipasto-pasta-salad.html

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 You might also like these other delicious salad recipes:

Amish Macaroni Salad

Loaded Baked Potato Macaroni Salad

Make-Ahead Layered Salad

Pesto Tortellini Salad with Asparagus

Pea Salad

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This post is linked with Weekend Potluck, Meal Plan Monday.