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Antipasto Pasta Salad

This Antipasto Pasta Salad is full of pasta, veggies, meats, and cheese all tossed with a homemade red wine vinegar dressing. It's super easy to make and is absolutely packed with flavor!
Prep Time10 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Servings: 10 (1 cup each)
Calories: 346kcal
Author: Michelle / Now Cook This!

Ingredients

  • ½ pound medium pasta shells
  • 2 cups cubed mozzarella cheese , ½-inch cubes, about 8 ounces
  • 1 cup cubed Genoa salami, ½-inch cubes, about 4 ounces
  • 1 cup cubed pepperoni, ½-inch cubes, about 4 ounces
  • 1 large green bell pepper, chopped into ½-inch pieces
  • ½ cup chopped red onion, ½-inch pieces
  • 2 cups grape tomatoes, halved, about 1 dry pint
  • ½ cup quartered pitted olives, I use Kalamata olives
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • teaspoons dried oregano
  • salt and pepper, to taste

Instructions

  • Boil the pasta shells in salted water as per the package directions until al dente. Drain in a colander and immediately rinse with cold water to stop the cooking. Allow the pasta to drain again to remove any excess water and make sure it is completely cool before combining with the rest of the ingredients.
  • In a large bowl, combine the cooled pasta with the mozzarella cheese, Genoa salami, pepperoni, green bell pepper, red onion, tomatoes and olives.
  • In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and salt and pepper to taste until well-combined.
  • Add the dressing to the pasta and vegetables in the bowl; mix until well-combined and everything is evenly coated with the dressing. Taste and adjust seasoning if needed.
  • Cover and refrigerate for at least 2 hours before serving or until ready to serve. This will allow the flavors to blend.
  • When ready to serve, give the salad a quick stir and enjoy!

Recipe Notes

  • Feel free to switch up the pasta. Pretty much any shape will do, although I like using smaller shapes like shells, ditalini, or even orzo.
  • I use regular mozzarella cheese (not fresh mozzarella) because it holds up better and longer in this salad, even after several days.
  • The pasta will soak up a good bit of the dressing as it sits in the fridge. If you want that glossy, just-dressed appearance when serving, either hold back on some of the dressing before chilling or make some extra dressing and then stir some into the salad right before serving.
  • Store leftovers in an air-tight container in the refrigerator. It should last for about 5 to 7 days.
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