Antipasto Pasta Salad (Italian Pasta Salad)
Servings: 8
Calories: 350kcal
This Antipasto Pasta Salad recipe combines a zesty Italian dressing with al dente pasta, savory meat, creamy cheese, and fresh veggies!
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Ingredients
Dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon sugar
- 2 teaspoons homemade Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
Pasta Salad:
- 8 ounces dry farfalle pasta
- 1/2 medium red onion , cut into thin slices
- 8 ounces cherry tomatoes , halved
- 1 small English cucumber , chopped
- 4 ounces mozzarella pearls , drained
- 4 ounces salami slices , cut into thin strips
- 1/2 cup kalamata olives , halved
- 1/4 cup chopped fresh Italian parsley
Instructions
- In a small mixing bowl, combine the olive oil, apple cider vinegar, Italian seasoning,sugar, garlic powder, onion powder, salt, and pepper to make the dressing. Set aside.
- Boil the farfalle pasta in 2-3 quarts of water for about 10 minutes, or as directed on the package. As soon as the pasta is al dente, drain the pot of pasta into a colander. Run cold water over the pasta for 1-2 minutes to cool it rapidly.
- Combine the pasta and dressing in a large serving bowl. Then gently mix in the sliced red onion, halved cherry tomatoes, chopped cucumber, mozzarella balls, sliced salami halved olives, and chopped parsley.
- Allow the pasta salad to chill in the refrigerator for 15-20 minutes before serving.
- If you've tried this recipe, come back and let me know how it was in the comments or star ratings!
Nutrition
Calories: 350kcal | Carbohydrates: 26g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 615mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg
