Rainbow Antipasto Pasta Salad Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, cucumbers, olives, salami, mozzarella, and artichoke hearts.
• STEP 3.In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the pasta salad and toss to coat all the ingredients evenly.
• STEP 5.Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Before serving, give the salad a good toss and adjust the seasoning if needed. Serve chilled.

Cooking Tips

• You can customize the salad by adding or substituting other vegetables or antipasto ingredients according to your preference.
• For added flavor, you can marinate the mozzarella and artichoke hearts in the dressing for a few hours before adding them to the salad.
• To make the salad more filling, you can add cooked chicken or shrimp.
• If making the salad ahead of time, wait to add the dressing until just before serving to prevent the pasta from becoming soggy.

Storage and Serving

• Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftovers, give the salad a good toss and adjust the seasoning if needed.
• This salad is great for picnics, potlucks, or as a side dish for grilled meats or sandwiches.