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Salami Antipasto Pasta

This Salami Antipasto Pasta transforms all the beloved flavors of an Italian antipasto platter into one satisfying bowl with rich salami, tangy olives, and fresh mozzarella.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 6 oz salami, diced
  • 8 oz fresh mozzarella, cubed
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, whisk together olive oil, balsamic vinegar, and minced garlic in a large serving bowl.
  3. Add diced salami, cubed mozzarella, halved olives, chopped sun-dried tomatoes, and sliced red onion to the dressing. Toss gently to coat everything evenly.
  4. Add the warm, drained pasta to the bowl with the antipasto mixture. Toss everything together, adding a splash of reserved pasta water if needed for moisture. Season with salt and pepper, then fold in fresh basil and sprinkle with Parmesan cheese.

Notes

Perfect for busy weeknight dinners. Prep ingredients ahead on Sunday for quicker assembly. Don't add mozzarella to hot pasta or it will melt completely - let pasta cool for 2-3 minutes first. Avoid rinsing cooked pasta as starch helps dressing cling better. Store leftovers in refrigerator for up to 3 days - tastes better the next day as flavors meld. Can be served warm, at room temperature, or chilled.