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Savory Italian Antipasto Pasta Salad with Pepperoni & Mozzarella

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A quick and easy Italian antipasto pasta salad featuring rotini or penne pasta, pepperoni, fresh mozzarella, and a zesty Italian dressing. Perfect for parties and busy weeknights.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 6 ounces (170 grams) pepperoni, sliced into bite-sized pieces
  • 8 ounces (225 grams) fresh mozzarella, small balls or diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup roasted red peppers, sliced
  • 1/4 cup Italian pepperoncini, sliced (optional)
  • 1/4 cup red onion, thinly sliced
  • A handful fresh basil, chopped
  • 1/2 cup Italian dressing (homemade or store-bought)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package directions, usually 9-11 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain well.
  2. While the pasta cooks, slice 6 ounces of pepperoni into bite-sized pieces. Halve 1 cup of cherry tomatoes, slice 1/2 cup of roasted red peppers, and 1/4 cup of red onion thinly. Pit and halve 1/2 cup of Kalamata olives. If using, slice 1/4 cup of Italian pepperoncini. Chop a handful of fresh basil leaves.
  3. Drain fresh mozzarella balls well and pat dry with paper towels to avoid excess moisture. Cut larger balls into bite-sized pieces.
  4. If making homemade dressing, whisk together 1/2 cup Italian dressing, 2 tablespoons extra virgin olive oil, and 1 minced garlic clove in a small bowl. Adjust salt and pepper to taste. If using store-bought dressing, shake well.
  5. In a large mixing bowl, combine the cooled pasta, pepperoni, mozzarella, cherry tomatoes, olives, roasted red peppers, pepperoncini, red onion, and chopped basil. Pour the dressing over the top.
  6. Gently toss everything together until well coated. Taste and adjust seasoning with salt and fresh cracked black pepper as needed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

Notes

Do not overcook the pasta; rinse pasta thoroughly with cold water to stop cooking and remove excess starch. Drain mozzarella well to avoid sogginess. Season in layers and toss gently to avoid bruising ingredients. Chill salad for at least 30 minutes for best flavor. Can be made ahead and stored up to 3 days refrigerated. Adjust dressing amount to avoid sogginess.

Nutrition

Keywords: Italian pasta salad, antipasto salad, pepperoni pasta salad, mozzarella pasta salad, party salad, easy pasta salad, antipasto pasta

Find it online: https://leilameals.com/savory-italian-antipasto-pasta-salad-recipe-easy-perfect-for-parties/