Done and done
If you’re looking for a tasty bbq proof pasta salad that requires almost no cooking, is free of mayo and other greasy dressings and comes together in minutes, look no further.
Grab your favorite pasta, toss with roasted peppers, artichokes, tomatoes, spicy salami, fresh mozzarella… So full of flavor, color and could not be easier to make.
I enjoy this salad warm the most. But it’s delicious served right out of the fridge or at room temperature too.
Your homemade antipasto pasta salad can be kept in the fridge for up to 1-2 days. I will say that if you let this salad sit for a day, it develops a more intense flavor, which is absolutely delish!
1 pound / 450 g short cut pasta
1/3 cup extra virgin olive oil
1/4 cup champagne or red wine vinegar
1 small shallot, grated
1 tablespoon fresh thyme leaves
zest of 1 lemon
1/4 cup grated parmesan cheese
2 tablespoons toasted pine nuts, finely chopped (optional)
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 cups fresh basil leaves, roughly chopped
2 roasted red bell peppers, sliced
1 jar (14 ounce) marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes oil, drained and chopped
4 ounces / 110 g spicy salami, thinly sliced
8 ounces / 230 g fresh mozzarella or buffalo mozzarella, torn
2 cups lettuce you like
Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.
Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and the lettuce, tossing to combine. At this point, the salad can be served warm (my preference) or cooled.
To serve, bring the pasta to room temp. Serve with freshly cracked pepper and salt.
Your Antipasto pasta salad can be kept in the fridge for up to 1-2 days.