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Antipasto Pasta Salad with Parmesan Herb Vinaigrette

Antipasto Pasta Salad with Parmesan Herb Vinaigrette

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Boiling, Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is an Italian-inspired dish that brings together fresh veggies, pasta, and a zesty dressing. Perfect for picnics, barbecues, or as a grab-and-go lunch, itโ€™s a crowd-pleaser with a delightful mix of flavors and textures.


Ingredients

Units Scale
  • For the Vinaigrette:
    • 1 cup extra-virgin olive oil
    • 1/2 cup canola oil
    • 1/4 cup red wine vinegar
    • 3 tablespoons lemon juice, about 1 large lemon
    • Several sprigs of fresh basil, parsley, and chives
    • 1/2 cup freshly grated Parmesan cheese
    • 1 tablespoon Dijon Mustard
    • 4 cloves garlic, minced
    • 1/2 teaspoon crushed red pepper flakes, or to taste
    • Salt and freshly ground black pepper, to taste
  • For the Salad:
    • Salt
    • 2 large broccoli crowns, cut into florets (approximately 4โ€“5 cups)
    • 1 pound (16-ounces) farfalle (bowtie pasta)
    • Olive oil
    • 1 medium red onion, finely chopped (approximately 1 cup)
    • 1 large red bell pepper, seeded and chopped
    • 1 can (15-ounce) garbanzo beans (chickpeas), drained and rinsed
    • 1 jar (12-ounce) marinated artichoke heart quarters, halved widthwise
    • 1/2 cup pitted and halved Kalamata Olives
    • 6 ounces salami, such as Genoa, cut into bite-sized pieces
    • 1 block (8-ounce) Mozzarella or Provolone cheese, cut into 1/4 to 1/2-inch pieces
    • Fresh basil leaves, for garnish
    • Chopped parsley, for garnish
    • Freshly grated Parmesan cheese

Instructions

  1. For the Vinaigrette: Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.
  2. For the Salad: Prepare an ice bath. Bring a large pot of salted water to a boil. Drop the broccoli into the boiling water and cook for 5 seconds or until bright green. Transfer to the ice bath to cool, then drain and set aside.
  3. Drop the pasta into the boiling water and cook according to the package directions. Drain and rinse with cold tap water, then toss with olive oil.
  4. In a large bowl, combine the pasta with the broccoli, red onion, red bell pepper, chickpeas, artichokes, olives, salami, and cheese.
  5. Drizzle the prepared vinaigrette over the salad and toss to combine.
  6. Garnish with fresh basil leaves, chopped parsley, and a sprinkle of Parmesan cheese before serving.

Notes

  • Feel free to swap out the salami for pepperoni or another deli meat of your choice.
  • This pasta salad is perfect for meal prepping and can be stored in the fridge for up to 3 days.
  • For an extra tangy kick, add a few tablespoons of pickled peppers or capers to the salad.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 15mg