Antipasto Pasta Salad. But make it vegetarian.
It’s been getting too hot to even consider baking or doing basic things like planning dinner. Lately all I do is feel sleepy – not my fault, heat makes us tired. And that has really affected my productivity. What a bummer. You know what else has been taking up my time? Titanic. Ever since that submarine went missing I’ve been watching the news and my obsession with Titanic has grown to the same degree my productivity has decreased. This is nothing new, I’ve been obsessed with Titanic before, I’ve watched the movie too many times and I know too much about how it was made and how James Cameron likes building submarines. But anyway, you can see how I’ve hardly had any time to think about recipes, considering all the pressing issues I’ve been dedicating my time to. But this Antipasto Pasta Salad hardly requires any time – it’s that simple.
a little bit tangy, a little bit spicy
There’s not much to go into when it comes to this salad. While the pasta cooks you have plenty of time to roughly chop the ingredients and make the dressing. This recipe makes 2 mains or 4 sides. The dressing calls for both vinegar and lemon, so it’s quite tangy. If it’s too much for you, skip the red wine vinegar. As always, feel free to taste and adjust the dressing as you, adding more or less olive oil and honey.
The pepperoncini adds a nice, unexpected kick, but leave them out if you want a more mild taste – adding hot honey instead is a great option, too.
More than anything, what I love about an antipasto salad is how Mediterranean it is. Not because it sounds fancy and Italian, but because it’s like translating summer into a salad. It’s got summer/ Mediterranean flavors on steroids: artichokes, sun-dried tomatoes, mozzarella, olive oil, pepperoncini. These flavors combined will certainly wake you up and boost your energy levels.
That’s just science.
Antipasto Pasta Salad
- 1/4 cup artichoke hearts, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup green olives, chopped
- 1/4 cup pepperoncini, chopped
- 1/4 cup mozzarella balls
- 1 cup farfalle, or any desired pasta shape
- fresh parsley, chopped
- fresh dill, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- zest of 1 lemon
- 1 tbsp honey
- salt and black pepper
- Cook pasta according to package directions. Drain and rinse well under cold water.
- While the pasta cooks, chop the ingredients and add to a large bowl.
- In a small bowl, make the dressing. Whisk the olive oil, red wine vinegar, lemon, honey, salt, and pepper, until blended.
- Add pasta to large bowl.
- Pour dressing over the salad and toss to combine.
- Taste the salad and add additional salt and pepper if desired.
Tips & Tricks: This salad can be made ahead and stored in the fridge. Toss and season with more salt, pepper, olive oil, and vinegar if needed before serving. It actually gets better over time so making it a day in advance is a good idea.
If you make this Antipasto Pasta Salad please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!