Party or no party, I adore a good ol’ antipasto platter any day of the week. Italian ingredients like marinated fresh Mozzarella and salty, piquant Sopressata have my heart. Not only are they full of tasty little bites, but they’re also beyond easy to make. The ingredients are typically store-bought items arranged on a single platter to come together in one big flavor explosion.
As far as I’m concerned, there’s only one thing missing from an antipasto platter, and with zero regard of stating the obvious, I’m going to go ahead and say it: Pasta. Okay, okay…I know that’s kind of the point of the whole antipasto thing, but I just couldn’t help myself. And, if you don’t mind me saying so, the noodles kind of bring the whole thing together. Add a little Italian dressing to the mix, and I’d say we’ve got ourselves a zinger.
This pasta salad is beyond easy to make. Since the majority of the ingredients are ready-made, the only work we are truly left with is a tidbit of chopping and boiling the pasta water. Shall I bring another bonus to the table? Gladly. In keeping with the original intent of the antipasto platter, it’s divine for entertaining as it can be made in advance and only gets better overnight.
But wait, the goodness doesn’t stop there: No need to pull this recipe out solely for entertaining purposes. This salad rocks atop a bed of vibrant, crisp Romaine lettuce and also makes for a super satisfying lunch box treat. It’s an incredibly easy, quick, and multifunctional dish. Whip up a batch the next time you’re entertaining, or if you’re just in dire need of a lunchbox update, and enjoy.
12 ounces tri-color Rotini
Jar (12 ounces) of marinated Cigliegine (fresh Mozzarella), drained and diced
Jar (12 ounces) of roasted red bell peppers in water, drained and finely diced
Jar (12 ounces) quartered & marinated artichoke hearts, drained and roughly chopped
4 ounces Italian cured meat such as Sopressata or Salami, thinly sliced + diced into 1/4” cubes
1/4 cup drained mild pepper rings, finely diced
1/4 cup shaved Parmesan
1/2 cup Italian dressing
1 1/2 teaspoon black pepper
Generous pinch of Kosher salt
Cook the pasta according to package instructions. Transfer to a colander to strain and run cool water over it until the pasta is no longer steaming. Set aside.
In a large mixing bowl, combine the pasta, mozzarella, bell peppers, artichokes, cured meat, pepper rings, parmesan, Italian dressing, pepper and salt. Stir to combine and refrigerate for at least 1 hour or up to overnight to marinate. Serve and enjoy as is, or over a bed of Romaine lettuce.