The Italian-American Antipasto Pasta Salad ___

The Italian-American Antipasto Pasta Salad

Ingredients

For the dressing:

  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tablespoon dried oregano

For the pasta salad:

  • 1 pound dried fusilli pasta
  • 2 cups jarred mushrooms in vinegar
  • 2 cups jarred artichoke hearts, quartered
  • 2 cups Castelvetrano olives
  • 1 cup cherry tomatoes, halved
  • 1 cup jarred grilled peppers, cut into a 1/2 inch dice
  • 8 ounces bocconcini mozzarella
  • 4 ounces mortadella, cut into a 1/2 inch dice
  • 4 ounces Italian salami or soppressata, cut into a 1/2 inch dice
  • 4 ounces provolone cheese, cut into a 1/2 inch dice
  • 6 fresh basil leaves, torn

Directions

Get all the ingredients needed for this recipe HERE.

To make the dressing:

  1. In a small bowl whisk together the oil, vinegar and oregano. Set aside.

   
To make the pasta:

  1. Bring a large pot of generously salted water to a boil and cook the pasta until al dente.  Drain and run under cold running water to stop the cooking.
  2. Transfer to a large mixing bowl and add the remaining ingredients. Add the dressing and toss to coat. Refrigerate for at least 2 hours or overnight. Serve chilled.