Veggie Antipasti Italian Pasta Salad Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
6 Servings
Ingredients
  • 3 cups dry rotini or rotelli pasta
  • ¼ red onion
  • ¼ cup fresh basil
  • 8 ounces grape tomatoes
  • 1 cup Kalamata olives
  • ¼ cup green olives
  • 15 ounces artichoke hearts
  • 15 ounces hearts of palm
  • 8 ounces fresh mozzarella balls
  • 3 tablespoons olive oil
  • ¼ cup red wine vinegar
  • Zest of 1 lemon
  • ½ lemon, juiced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 garlic cloves
  • ¼ cup pepperoncinis, drained
Directions
  1. Cook pasta according to package directions. Then, drain and rinse under cold water.
  2. While the pasta is cooking, slice the red onion and basil, cut the grape tomatoes, Kalamata olives, and green olives in half, quarter the artichoke hearts, and chop the hearts of palm and mozzarella balls.
  3. In a small bowl, combine the olive oil, red wine vinegar, lemon zest, lemon juice, Italian seasoning, salt, and pepper. Use a garlic press to crush the garlic. Stir to combine the ingredients.
  4. In a large bowl, add the cooked pasta, all of the prepared veggies, the drained pepperoncinis, and toss with the dressing. The pasta salad is ready to serve.