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Healthy Antipasto Pasta Salad - Fresh, Flavorful, and Easy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat short pasta (rotini, penne, or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped (English or Persian works best)
  • 1 cup roasted red peppers, sliced (jarred, drained)
  • 1/2 cup marinated artichoke hearts, chopped and well-drained
  • 1/3 cup pitted Kalamata olives, halved
  • 1/4 cup pepperoncini, sliced (mild or hot, drained)
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup part-skim mozzarella pearls (or diced fresh mozzarella)
  • 3 ounces lean turkey pepperoni or nitrate-free salami, sliced into strips (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey or maple syrup (optional, to balance acidity)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes (optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente, usually 1–2 minutes less than package directions.
  2. Cool it down: Drain and rinse briefly under cool water to stop cooking. Shake off excess water well so the dressing clings.
  3. Make the vinaigrette: In a jar or bowl, whisk olive oil, vinegar, Dijon, garlic, oregano, honey (if using), salt, pepper, and red pepper flakes until emulsified.
  4. Prep the mix-ins: Halve tomatoes, chop cucumbers, slice peppers, drain and chop artichokes, slice olives and pepperoncini, and thinly slice red onion. Pat any wet ingredients dry.
  5. Toss the base: In a large bowl, combine pasta with half the vinaigrette. Stir to coat so the pasta absorbs flavor.
  6. Add everything else: Fold in tomatoes, cucumber, roasted peppers, artichokes, olives, pepperoncini, onion, mozzarella, and turkey pepperoni or salami (if using).
  7. Herbs and balance: Add parsley and basil. Pour in most of the remaining dressing and toss gently. Taste and adjust salt, pepper, or vinegar.
  8. Rest and serve: Let it sit 10–15 minutes so flavors meld. If making ahead, chill for up to 24 hours and toss with the last splash of dressing before serving.