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Non-Alcoholic Antipasto Pasta Salad with Artichokes & Beef Pepperoni

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This vibrant Non-Alcoholic Antipasto Pasta Salad combines the comforting familiarity of pasta with the bold flavors of an antipasto platter. Perfect for summer picnics or cozy family gatherings, it’s a dish that impresses with its rich flavors and delightful textures.

Ingredients

Scale
  • 12 ounces (340g) rotini or fusilli pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) mozzarella balls, halved
  • 1 can (14 ounces/400g) artichoke hearts, drained and quartered
  • 6 ounces (170g) sliced pepperoni or salami
  • 1 cup (150g) roasted red peppers, sliced
  • 1/2 cup (75g) black olives, pitted and sliced
  • 1/2 cup (75g) green olives, pitted and sliced
  • 1/2 cup (75g) diced red onion
  • 1/4 cup (10g) fresh basil, chopped
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Boil a large pot of salted water. Once boiling, add 12 ounces of rotini or fusilli pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Avoid overcooking as the pasta will continue to soften when mixed with the dressing.
  2. While the pasta cooks, prepare the dressing. In a medium bowl, whisk together 1/2 cup of extra virgin olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1 teaspoon of sugar. Season with salt and pepper to taste. Set aside.
  3. Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process and cool it down. This will help keep the pasta firm and non-sticky.
  4. In a large mixing bowl, combine the cooled pasta with 1 cup of halved cherry tomatoes, 1 cup of halved mozzarella balls, 1 can of drained and quartered artichoke hearts, 6 ounces of sliced beef pepperoni, 1 cup of sliced roasted red peppers, 1/2 cup of black olives, 1/2 cup of green olives, and 1/2 cup of diced red onion.
  5. Pour the dressing over the pasta salad mixture and gently toss until everything is well-coated. The vibrant colors should mix beautifully, and the aroma should be tantalizing.
  6. Add 1/4 cup each of chopped fresh basil and parsley to the salad. Toss again to incorporate the herbs, which will add a fresh, aromatic quality to the dish.
  7. Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving. You can taste and adjust seasoning if needed, adding more salt, pepper, or herbs to your preference.

Nutrition

Keywords: Don't skip rinsing the pasta to prevent it from sticking together. Use high-quality extra virgin olive oil for the dressing, and consider adding a splash of lemon juice for extra zing. Let the salad sit before serving to enhance the flavors.

Find it online: https://mamablueberry.com/non-alcoholic-antipasto-pasta-salad-with-artichokes-beef-pepperoni/