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.

Oh, 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 our cookout absolute favorites.

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.

I mean, seriously, don't you just want to grab a fork and dive right in?

I use hard salami from the grocery store deli in this salad, but you could use any variety you like.  I order 1/3 of a pound at the deli, and ask them to slice it really thick for me ... like this:

... so there's only about four or five slices in that 1/3 pound.  Then I chop those big thick slices up, along with some turkey pepperoni and a block of mozzarella cheese ...

... and toss it together with pasta, the other antipasto fixings, and the homemade vinaigrette dressing.

Then I've got myself one super yummy, totally gorgeous, colorfully delicious, eye-catchin' and crowd pleasin' summer cookout side ... tasty with or without the usual burgers and dogs.

Antipasto Pasta Salad

Source:  A Tracey creation

(Printable recipe)

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

Directions

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.

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

Enjoy!

Please enjoy these other delicious salads from The Kitchen is My Playground ...

Amish Macaroni Salad

Loaded Baked Potato Macaroni Salad

Make-Ahead Layered Salad

Pesto Tortellini Salad with Asparagus

Pea Salad

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