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# **Antipasto Pasta Salad: A Deliciously Flavorful Dish!**
If you’re looking for a vibrant and crowd-pleasing dish that combines fresh ingredients with bold flavors, look no further than **Antipasto Pasta Salad**. Recently, I whipped up this delightful salad, and it was an instant hit! This pasta salad takes inspiration from the classic antipasto platter, bringing together a medley of cured meats, cheeses, olives, vegetables, and a zesty dressing. It’s perfect for gatherings, potlucks, or even as a refreshing side dish for a weeknight dinner.
Packed with color, texture, and a burst of Mediterranean flavors, this **Antipasto Pasta Salad** is both satisfying and easy to make. Let me share with you how to prepare this delicious dish!
## **Ingredients**
– 1 lb rotini or any short pasta (like penne or fusilli)
– 1 cup cherry tomatoes, halved
– 1 cup sliced cucumber
– ½ cup red onion, thinly sliced
– ½ cup black olives, pitted and sliced
– ½ cup green olives, pitted and sliced
– 1 cup pepperoni or salami, sliced into strips or bite-sized pieces
– ½ cup mozzarella balls or cubed mozzarella cheese
– ¼ cup roasted red peppers, chopped
– ¼ cup artichoke hearts, chopped (optional)
– Fresh basil or parsley, chopped (for garnish)
For the Dressing:
– ¼ cup red wine vinegar
– ½ cup olive oil
– 1 teaspoon Dijon mustard
– 1 teaspoon honey or sugar (optional, for sweetness)
– 1 garlic clove, minced
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– ½ teaspoon red pepper flakes (optional, for a little heat)
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