Easy Italian Pasta Antipasto

Savory Italian Pasta Antipasto is a vibrant dish that embodies the heart and soul of Italian cuisine. This recipe is not only visually appealing but also combines a medley of flavors that tantalize the taste buds. Antipasto, meaning "before the meal" in Italian, plays a crucial role in dining culture, serving as an appetizer to stimulate the appetite before the main course. Originating in Italy, antipasto traditionally features a delightful array of cured meats, cheeses, marinated vegetables, and olives, all designed to showcase the richness of Italian culinary traditions.

Discover the vibrant flavors of Savory Italian Pasta Antipasto, a delightful dish that celebrates the essence of Italian cuisine. This appetizer features a colorful mix of pasta, cured meats, cheeses, and marinated vegetables, making it perfect for gatherings or picnics. Enjoy it warm or chilled, and revel in its health benefits with nutritious ingredients like cherry tomatoes and basil. This versatile recipe is not only visually appealing but also a true crowd-pleaser!

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Ingredients

8 oz (225g) pasta (fusilli or penne recommended)

1 cup cherry tomatoes, halved

1 cup marinated artichoke hearts, drained and coarsely chopped

1 cup Kalamata olives, pitted and sliced into rounds

1 cup fresh mozzarella balls (bocconcini), halved

1/2 cup roasted red bell peppers, sliced into strips

1/4 cup red onion, thinly sliced

1/4 cup fresh basil leaves, chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Optional: Grated Parmesan cheese for serving

Instructions

Cook the Pasta: Fill a large pot with water and generously salt it. Bring the water to a rolling boil, then add the pasta. Cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process and cool it down.

Prepare the Vegetables: While the pasta is boiling, prep the vegetables. Halve the cherry tomatoes, chop the marinated artichoke hearts, slice the Kalamata olives, and cut the fresh mozzarella balls in half. Additionally, slice the roasted red bell peppers and the red onion into thin pieces.

Make the Dressing: In a mixing bowl, combine the extra-virgin olive oil, red wine vinegar, dried oregano, and a good pinch of salt and freshly ground black pepper. Whisk the ingredients together until fully blended. Taste the dressing and adjust the seasoning if needed.

Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, chopped artichoke hearts, sliced olives, halved mozzarella, roasted red bell peppers, sliced red onion, and chopped fresh basil leaves.

Dress the Pasta: Pour the prepared dressing over the pasta mixture and gently toss everything together, ensuring every ingredient is well-coated in the dressing. Taste once more and adjust any seasoning as needed.

Chill and Serve: Cover the serving bowl with plastic wrap or a lid and place it in the refrigerator. Allow the antipasto pasta salad to chill for at least 30 minutes so the flavors can meld beautifully. Serve chilled or at room temperature, and for an extra touch, sprinkle with grated Parmesan cheese just before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

Presentation Tips: Serve in a large shallow bowl or individual plates. Garnish with fresh basil leaves and a drizzle of olive oil for an appealing finish. Consider using colorful serving dishes to enhance visual appeal.