
Antipasto Pasta Salad
Antipasto Pasta Salad · ready in 20 min · 4 servings · 420 kcal per serving · very easy · 9 ingredients
A vibrant pasta salad tossed in a tangy red wine vinaigrette, filled with tender rotini, briny olives, marinated artichokes, and creamy mozzarella for a fresh yet savory Italian inspired bite.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- kcal
- 420
- Difficulty
- very easy
Ingredients · 4 servings
- 30 gRed wine vinegar
- 60 gExtra virgin olive oil
- 320 gRotini pasta
- 200 gMarinated artichokes
- 180 gMozzarella cheese
- 120 gKalamata olive
- 10 gParsley leaves, fresh
- 6 gSalt
- 2 gPepper
Equipment
colander, large bowl, pot, whisk, wooden spoon
Instructions
- Prep ingredients
Gather all ingredients, cook the rotini pasta according to package directions, drain and cool it, and set out a large bowl and whisk. · 5 min
What to look for: Emulsified and glossy
- Make dressing
Whisk the red wine vinegar and extra virgin olive oil together in the large bowl until the dressing looks smooth and blended. · 2 min
What to look for: smooth and emulsified
- Toss and serve
Add the cooled rotini pasta, marinated artichokes, mozzarella cheese, Kalamata olives, and parsley leaves, season with salt and pepper, toss well, and serve. · 3 min
What to look for: evenly coated and colorful
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 52 g |
| of which sugars | 3 g |
| Fat | 18 g |
| of which saturated | 6 g |
| Fibre | 5 g |
| Sodium | 620 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Red wine vinegar
- balsamic vinegar: Adds slight sweetness and deeper color.
Extra virgin olive oil
- avocado oil: Neutral flavor and high smoke point.
Rotini pasta
- penne pasta: Holds dressing well.
Marinated artichokes
- roasted red peppers: Adds sweetness and color.
Mozzarella cheese
- bocconcini: Creamy and mild cheese.
Kalamata olive
- green olives: More acidic and firm.







