How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Antipasto Pasta Salad?

You need 9 ingredients. The key ingredients include: 2 tablespoons red-wine vinegar, 1/4 cup extra-virgin olive oil, 1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained, 1 (12-oz) jar marinated artichokes, drained and chopped, and more.

Is Antipasto Pasta Salad suitable as pasta & noodles?

Yes, Antipasto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Antipasto Pasta Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Pasta Salad Recipe

Name: Antipasto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red-wine vinegar; 1/4 cup extra-virgin olive oil; 1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained; 1 (12-oz) jar marinated artichokes, drained and chopped; 1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips; 1/2 lb mozzarella, cut into 1/2-inch cubes; 1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces; 1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup); 1 1/2 cups loosely packed fresh flat-leaf parsley leaves

Antipasto Pasta Salad – a delicious recipe with red-wine vinegar, extra-virgin olive oil, rotini, artichokes, red peppers, mozzarella. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
1 (12-oz) jar marinated artichokes, drained and chopped
1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
1/2 lb mozzarella, cut into 1/2-inch cubes
1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
1 1/2 cups loosely packed fresh flat-leaf parsley leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
333 kcal
Category
Pasta & Noodles

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Antipasto Pasta Salad

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