If you’re looking for a dish that combines vibrant colors, refreshing flavors, and ease of preparation, the Antipasto Pasta Salad is your answer. Picture a bowl brimming with fresh ingredients, crisp vegetables, and a tangy dressing, creating a visual masterpiece that’s almost too pretty to eat. This salad not only captivates the eye but also the taste buds, making it a perfect choice for any occasion—whether as a first course, a luncheon entrée, or a light dinner.
What makes this recipe particularly special is the homemade Italian vinaigrette that elevates the flavors to new heights. Easy to whip up in mere minutes, this dressing is packed with flavor and can be stored in the refrigerator for up to two weeks. With its ability to stay fresh for days, you can enjoy this salad multiple times throughout the week!
A Little Backstory
Many of us have fond memories of summer picnics or family gatherings centered around a large table full of colorful dishes, and this pasta salad captures that nostalgic feeling perfectly. Once you toss your ingredients together, you’ll find yourself transported to a sunlit patio, enjoying great company and delightful food.
Description of the Dish
This Antipasto Pasta Salad is not only delicious but also offers a wonderful texture profile. The spiral pasta serves as a perfect base, holding onto the delightful dressing, while the cherry tomatoes burst with freshness and the feta cheese adds a creamy saltiness. The sweet corn brings a hint of sweetness, and the olives lend a briny touch, harmonizing together in every bite.
For those who enjoy a bit of greenery, arugula makes a lovely addition and can be adjusted to taste. Alternatively, if you’re looking to add a crunchy element, throwing in some pistachios is a fantastic way to incorporate that desired texture.
Recipe for Antipasto Pasta Salad
Ingredients
- 16 oz. spiral pasta of choice
- 1 pint cherry tomatoes, quartered
- 1 large red onion, chopped
- 1 12-15 oz. can sweet corn, rinsed and drained
- 1/2 pound feta cheese, crumbled
- 1 6 oz. jar pitted green olives, halved
- 1/4 – 1/2 cup arugula, to taste (optional)
- 1/4 cup pistachios (optional)
Dressing Ingredients
- 1/2 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 cup extra virgin olive oil
Directions
- Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions.
- Drain the pasta and rinse it with cold water.
- Add pasta to a large mixing bowl. Incorporate cherry tomatoes, onion, corn, olives, and feta cheese. Gently stir to distribute ingredients.
- To make the dressing, add all dressing ingredients to a medium bowl, mason jar, or salad cruet. Whisk or shake until thoroughly combined.
- Pour dressing over salad and enjoy! Garnish with a handful of arugula and pistachios if desired.
This Antipasto Pasta Salad serves 4-6 people, making it an excellent choice for gatherings or meal prep. Enjoy it at your next gathering and watch it disappear! Have you tried this recipe? Share your experience in the comments!