If you love all the little bites on an antipasto platter, this pasta salad brings them together in one big bowl. Salami, pepperoni, two kinds of cheese, olives, pepperoncini, artichokes and roasted red peppers are tossed with rotini and a simple homemade Italian dressing.

It’s colorful, flavorful and easy to make ahead, which makes it perfect for game day, potlucks, cookouts or an easy lunch. And because there’s plenty of antipasto goodness mixed in, you get a little something different in every bite.

Prep Time: 20 minutes
Chill Time: 30 minutes
Servings: 6–8

Ingredients

• 8 oz rotini pasta
• 6 oz salami, cut into bite-size pieces
• 4 oz pepperoni, halved
• 6 oz fresh mozzarella pearls
• 4 oz provolone cheese, cubed
• 1 cup cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and chopped
• ¾ cup roasted red peppers, drained and sliced
• ¾ cup green olives, drained
• ½ cup sliced pepperoncini
• ¼ small red onion, thinly sliced
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil, roughly chopped

Homemade Italian Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon honey

Instructions

1. Cook the rotini according to package directions until al dente. Drain, rinse briefly with cool water and let cool completely.
2. Add the pasta to a large bowl with the salami, pepperoni, mozzarella, provolone, tomatoes, artichoke hearts, roasted red peppers, olives, pepperoncini and red onion.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, oregano, black pepper, salt and honey.
4. Pour the dressing over the pasta salad and gently toss until everything is well coated.
5. Fold in the Parmesan and fresh basil.
6. Cover and refrigerate for at least 30 minutes before serving. Toss again just before serving.

Make It Ahead

This salad is even better after it has had a little time to chill. Make it a few hours ahead and keep it covered in the refrigerator. If the pasta absorbs some of the dressing, simply toss it with a small drizzle of olive oil before serving.