Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 2 pounds rainbow rotini (or tri-color corkscrew pasta); Kosher salt, for the pasta water; 1/2 pound Genoa salami, chopped; 10 ounces mini pepperoni; 1 pound Asiago cheese, diced into bite-size cubes; 2 (6-ounce) cans sliced black olives, drained; 2 red bell peppers, diced; 2 green bell peppers, diced; 6 ripe tomatoes, chopped (seed if very juicy); 2 (0.7-ounce) packets dry Italian-style salad dressing mix; 1 1/2 cups extra-virgin olive oil; 1/2 cup balsamic vinegar; 4 tablespoons dried oregano; 2 tablespoons dried parsley; 2 tablespoons grated Parmesan; Kosher salt and freshly ground black pepper, to taste

Big-batch rainbow rotini with salami, mini pepperoni, Asiago, olives, peppers, and tomatoes — dry Italian seasoning in the chill, balsamic-olive oil dressing poured at serving. Party bowl for about 12.

Rainbow rotini antipasto pasta salad with Genoa salami, mini pepperoni, Asiago cubes, sliced olives, diced peppers, and tomatoes

12 servings

By Brandon Carroll

Yield: 12 servings

Prep: 25 minutes

Cook: 12 minutes

Total: about 1 hour 40 minutes (includes chill)

Ingredients

2 pounds rainbow rotini (or tri-color corkscrew pasta)
Kosher salt, for the pasta water
1/2 pound Genoa salami, chopped
10 ounces mini pepperoni
1 pound Asiago cheese, diced into bite-size cubes
2 (6-ounce) cans sliced black olives, drained
2 red bell peppers, diced
2 green bell peppers, diced
6 ripe tomatoes, chopped (seed if very juicy)
2 (0.7-ounce) packets dry Italian-style salad dressing mix
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
4 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of well-salted water to a boil. Cook the rotini until just al dente. Drain and rinse under cold water until the pasta is cool. Shake off excess water and tip into a very large mixing bowl.
Add salami, mini pepperoni, Asiago, drained olives, red and green peppers, and tomatoes. Sprinkle both packets of dry Italian dressing mix over the top and toss until everything is evenly coated.
Cover and refrigerate at least 1 hour (overnight is fine) so the pasta picks up the seasoning and the meats chill firm.
Meanwhile whisk olive oil, balsamic vinegar, oregano, parsley, Parmesan, salt, and pepper in a jar or bowl until emulsified. Taste and adjust salt and pepper.
Just before serving, pour the dressing over the chilled salad and toss thoroughly so every curl of pasta is glossy. Taste once more; add a pinch of salt or a splash of vinegar if it needs lift. Serve cold.