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Antipasto Pasta Salad with Herby Parmesan Vinaigrette | halfbakedharvet.com #pasta #easyrecipes #pastasalad #mothersday
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4.34 from 146 votes

Antipasto Pasta Salad with Herby Parmesan Vinaigrette.

Grab your favorite pasta, whisk up an herby parmesan vinaigrette, toss with hot pasta, roasted peppers, artichokes, tomatoes, spicy salami, and fresh mozzarella…and done. So full of flavor and color, and could not be easier to pull off. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Calories: 929kcal

Ingredients

Instructions

  • 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
    2. 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.
    3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days. 
    4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy! 

Nutrition

Calories: 929kcal