Antipasto Pasta Salad
Antipasto Pasta Salad is a bright, crowd-friendly vegetarian pasta salad with bold, well-balanced flavors and a zippy Italian-style dressing that ties everything together. It’s easy to make, holds up well for meal prep, and tastes even better after it chills. This is a reliable option for picnics, potlucks, lunches, or an easy make-ahead side for busy weeknights.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium Bowl or Mason Jar
- Whisk
- Measuring cups and spoons
Ingredients
For The Salad:
- 16 oz spiral pasta of choice
- 1 pint cherry tomatoes quartered
- 1 large red onion chopped
- 1 can sweet corn rinsed and drained (15 oz)
- ½ pound feta cheese crumbled
- 1 6 oz jar green olives pitted, halved
- ½ cup arugula
- ¼ cup pistachios (optional)
For The Dressing:
- ½ cup red wine vinegar
- 1 cup olive oil (extra virgin)
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Heat a large pot of generously salted water to a boil. Prepare pasta al dente according to package directions. Drain the pasta and rinse with cold water.
- Add pasta to a large mixing bowl. Add cherry tomatoes, onion, corn, olives, arugula, and feta cheese. Gently stir to distribute ingredients.
- To make dressing, add all ingredients to a medium bowl, mason jar or salad cruet. Whisk or shake until thoroughly combined.
- Pour dressing over the salad slowly, starting with about ½ cup, and toss well. Add more dressing as needed until everything is lightly coated, then serve.
Do not pour all the dressing at once. Add it gradually and toss in between so the pasta absorbs it evenly, and the salad does not turn heavy.
Notes
- Cook the pasta just until al dente, so it holds its shape after tossing.
- Add the dressing gradually and toss in between so the pasta absorbs it evenly, and the salad does not feel heavy.
- Extra dressing can be stored in the refrigerator for up to 1 to 2 weeks.
- Once tossed, the salad keeps well in the refrigerator for 3 to 4 days and still tastes fresh.
- Any spiral pasta works well here, including rotini, fusilli, or cavatappi. Tri-color pasta is a great option and holds the dressing nicely in its grooves.
