Name: Antipasto Pasta Salad
Prep time: 25 min
Cook time: 20 min
Ingredients: 24 oz Water; 8 slices Lemon; 4 oz Rotini pasta; 1/4 cup Pepperoncini (sliced); 1/4 cup Roasted red peppers (diced); 1/4 cup Black olives (halved); 1 cup Fresh mozzarella (diced into small chunks); 1/2 cup Arugula; 1/2 cup Grape tomatoes (halved); 3 oz Pepperoni (chopped); 3 oz Salami (chopped); 3 TBSP Extra-virgin olive oil; 1 TBSP Red wine vinegar; 1/2 tsp Dijon mustard; 1/4 tsp Dried oregano; Salt; Black pepper; 2 tsp Extra-virgin olive oil; 2 Pita bread; 1/2 cup Hummus

Antipasto Pasta Salad

4 from 1 vote

Print Pin

Prep Time: 25

Cook Time: 20

Servings:

Calories: 1259kcal

Ingredients

Lemon Water

24 oz Water
8 slices Lemon

Antipasto Salad

4 oz Rotini pasta
1/4 cup Pepperoncini sliced
1/4 cup Roasted red peppers diced
1/4 cup Black olives halved
1 cup Fresh mozzarella diced into small chunks
1/2 cup Arugula
1/2 cup Grape tomatoes halved
3 oz Pepperoni chopped
3 oz Salami chopped

Vinaigrette

3 TBSP Extra-virgin olive oil
1 TBSP Red wine vinegar
1/2 tsp Dijon mustard
1/4 tsp Dried oregano

Seasoning

Salt
Black pepper

Pita

2 tsp Extra-virgin olive oil
2 Pita bread
1/2 cup Hummus

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix together the water and lemon slices. Refrigerate until ready to serve.
In a pot of salted boiling water, cook the pasta according to the instructions on the package. Once the pasta is cooked, drain well, then lay out on a baking sheet to cool completely.
In a bowl, whisk together all vinaigrette ingredients until fully combined. Season to taste with salt and pepper.
Heat a nonstick pan over medium heat. Add the oil as needed and warm the pita on both sides. Cut into wedges.
To make the antipasto salad: Mix the pasta in a bowl along with the rest of the antipasto salad ingredients and the vinaigrette. Toss together, and season with salt and pepper to taste.
To serve: Enjoy the antipasto salad with pita, hummus, and lemon water.

Nutrition