ITALIAN ANTIPASTO PASTA SALAD

Italian Antipasto Pasta Salad! It’s filled with all the delicious flavors of your favorite Italian antipasto tossed with a homemade dressing. My go-to recipe for a quick meal, picnic, or potluck.

I screw, love, like the flavors in this Antipasto Pasta Salad. Marinated artichokes, cooked red peppers, zesty olives, luscious red tomatoes, tangy pepperoncini, creamy immature balls of mozzarella, and cheese all tossed with pasta in a homemade dressing. It really couldn't be any easier!

Antipasto Pasta Salad also makes a perfect fast, make-ahead dinner. Right tear it out of the icebox and done! You can strike this up in the salutation or even the nighttime before. The flavors are regularize advisable when they make a essay to blend unitedly.

INGREDIENTS :

• Pepperoncini to taste, sliced or whole
• 1 small red onion chopped or sliced thin
• 1 1 lb box of pasta such as cavatappi, penne, rotini, or fusilli (500g)
• 8 ounces 227g roasted red pepper, drained and chopped (from a 12oz jar (340g), from the deli, or homemade)
• 8 ounces 227g marinated artichokes, drained (from a 12oz jar (340g) or 1 batch of my Easy Marinated Artichokes)
• 10 ounces 280g cherry tomatoes, halved (about 2 cups)
• 3.5 ounces 99g chopped olives, black, green, or mixed (about ¾ cup)
• 2 ounces 57g finely grated parmesan (1/2 cup)
• One bunch fresh parsley chopped (about 1oz, 28g)
• 8 ounces 227g fresh mozzarella balls, cut in half

For the dressing:

• ½ cup olive oil
• 1 teaspoon sugar or to taste
• ½ teaspoon salt or to taste
• ¼ cup red wine vinegar or lemon juice
• 1 tablespoon finely grated parmesan cheese
• 1 teaspoon dried Italian herbs or dried oregano
• ½ teaspoon chili flakes or to taste
• ½ teaspoon black pepper or to taste
• 1 clove garlic finely minced (or ¼ teaspoon garlic powder)

INSTRUCTIONS :

1. Fix the pasta according to the package directions. Drain and rinse low old nutrient. Course.
2. Have all of the dressing ingredients in a jar and tone to mix. Adjust nsaid and dulcify to savour.
3. Toss food with the pose of salad ingredients and covering.
4. Contact and refrigerate.
5. Operate acold or at populate temperature.

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