Italian Antipasto Pasta Salad
Tri color rotini pasta cooked al dente and mixed with oil, vinegar, onion, roasted red peppers, fresh mozzarella, black olives, and sweet Italian sausage.
Servings: 4 servings
Calories: 400kcal
Cost: $$$
Ingredients
- 1 lb. Tri Color Rotini
- ½ red onion sliced thin
- 1 jar 16 oz. roasted red pepper slices
- 1 can 6 oz. sliced black olives
- 16 oz. fresh mozzarella cut into ½ inch cubes
- 1 stick 7-8 oz. sweet dried Italian sausage cut into ½ inch cubes
- ½ cup of extra virgin olive oil
- ¼ cup of red wine vinegar
- ¼ cup balsamic vinegar
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta:
- Prepare the pasta according to the package’s instructions for al dente pasta. Strain pasta and set aside for 10 minutes to cool.
Preparing the Salad:
- Once pasta has cooled, in a large mixing bowl combine all ingredients and mix thoroughly to incorporate.
To Serve:
- Place the tri color pasta salad in a large serving bowl. For best results place the salad into the refrigerator for a least 4 hours before serving.
Notes
Invent Your Recipe:
I make this recipe often to bring to dinner parties or for a family barbeque. It can be served as an appetizer or as a side dish. The combination of ingredients for this recipe is basically endless. For instance, in place of the dried sweet Italian sausage you could substitute dried hot Italian sausage, dried sweet Soppressata, Genoa salami, or even pepperoni. If you use salami or pepperoni I would recommend getting the pieces sliced on the thicker side. With the dried sausage and soppressata they are sold in stick form, so you can control how thick to cut the pieces.
For the vegetables in this dish I have also used marinated mushrooms, marinated artichokes, broccoli, carrots, kalamata olives, green onions, bell pepper, cherry tomatoes, and sun dried tomatoes. You can really mix and match just about any vegetable you like.
For cheese I find fresh mozzarella works the best, but I have also used sharp provolone and asiago cheese. If you try asiago cheese I would cut back on the amount you use. A little really does go a long way with asiago.
Nutrition
Calories: 400kcal