Ingredients for Antipasto Rotini Pasta Salad
- 1 pound rotini pasta
- 8 ounces salami, thinly sliced
- Pepperoni
- 8 ounces provolone cheese, cubed
- Green Pepper
- Tomatoes
- Mushroom
- Artichoke
- Olive
- Canola Oil
- White Vinegar
- Oregano
- Salt
- Pepper
How to Make Antipasto Rotini Pasta Salad
- Cook rotini pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked rotini pasta, artichoke hearts, olives, salami, provolone cheese, red bell pepper, yellow bell pepper, and red onion.
- Pour the Italian dressing over the pasta mixture and toss gently to combine.
- Stir in the chopped fresh basil.
- Refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for a better taste!
- Serve chilled and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
6g
Fat
7g
Carbs
10g