Mediterranean Antipasto Pasta Salad with Basil Vinaigrette
Indulge in this vibrant Mediterranean Antipasto Pasta Salad, bursting with flavors and textures, perfect for gatherings or as a hearty meal. This salad combines al dente pasta with an array of fresh vegetables, colorful cheeses, and savory cured meats, all tossed in a homemade basil vinaigrette that brings everything together. Ideal for picnics, potlucks, or simply as a light yet satisfying meal, this dish is sure to impress your family and friends. Serve it chilled or at room temperature for the best experience!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Pasta
1 (16 ounce package, cooked)
Green Pepper
1 (julienned)
Garbanzo Beans
15 (ounces, rinsed and drained)
Monterey Jack Cheese
4 (ounces, julienned)
Mozzarella Cheese
4 (ounces, julienned)
Provolone Cheese
4 (ounces, julienned)
Green Onions
6 (sliced)
Hard Salami
4 (ounces, thinly sliced and julienned)
Ripe Olives
2.25 (ounces, sliced and drained)
Pepperoni
3 (ounces, thinly sliced)
Fresh Chives
1-2 (tablespoons, minced)
Plum Tomatoes
2 (sliced in half)
Olive Oil
2/3 (cup)
Red Wine Vinegar
1/3 (cup)
Fresh Basil
3 (tablespoons, chiffonade (or 1 T dried))
Garlic Clove
1 (minced)
Salt
1/4 (teaspoon)
Instructions
1
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2
In a large salad bowl, combine the cooled pasta with the green pepper, garbanzo beans, Monterey Jack cheese, mozzarella cheese, provolone cheese, green onions, hard salami, ripe olives, pepperoni, fresh chives, and sliced plum tomatoes.
3
In a separate small bowl, whisk together the olive oil, red wine vinegar, chiffonaded fresh basil, minced garlic, and salt until well combined.
4
Pour the basil vinaigrette over the pasta salad and gently toss to ensure all ingredients are well coated.
5
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6
Before serving, give the salad one last toss and adjust seasoning if needed. Serve chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Antipasto Pasta Salad with Basil Vinaigrette?
It is a vibrant salad combining al dente pasta with fresh vegetables, colorful cheeses, and savory cured meats, all tossed in a homemade basil vinaigrette.
How long should I refrigerate the salad before serving?
The salad should be refrigerated for at least 1 hour to allow the flavors to meld properly.
What amount of pasta is required for this recipe?
You will need one 16-ounce package of pasta, cooked until al dente.
What types of meat are included in the antipasto salad?
The recipe calls for 4 ounces of hard salami and 3 ounces of pepperoni.
Which three cheeses are used in this pasta salad?
The salad uses Monterey Jack, mozzarella, and provolone cheeses, all julienned.
Can I use dried basil instead of fresh basil?
Yes, you can substitute 1 tablespoon of dried basil for the 3 tablespoons of fresh chiffonaded basil.
What ingredients make up the basil vinaigrette?
The vinaigrette consists of olive oil, red wine vinegar, fresh basil, minced garlic, and salt.
How should the green pepper be prepared?
The green pepper should be julienned before being added to the salad.
What kind of beans are used in this Mediterranean salad?
A 15-ounce can of garbanzo beans, rinsed and drained, is used.
Should the pasta be rinsed after cooking?
Yes, after draining, the pasta should be rinsed under cold water to cool it down.
How many plum tomatoes are needed?
The recipe requires 2 plum tomatoes, sliced in half.
What is the recommended serving temperature for this dish?
It is best served chilled, though it can also be served at room temperature.
What type of olives are included in the recipe?
The recipe uses 2.25 ounces of sliced and drained ripe olives.
How many green onions should I slice for the salad?
You should use 6 sliced green onions.
What are the primary flavor tags for this recipe?
The tags include pasta salad, antipasto, mediterranean, and cold salad.
How much olive oil is used in the dressing?
The recipe calls for 2/3 cup of olive oil.
How much red wine vinegar is needed for the vinaigrette?
You will need 1/3 cup of red wine vinegar.
How should the hard salami be prepared?
The hard salami should be thinly sliced and then julienned.
What fresh herbs are used as garnish or flavoring?
Fresh chives and fresh basil are used in this recipe.
How much salt is added to the vinaigrette?
The recipe specifies 1/4 teaspoon of salt.
Is this recipe suitable for large gatherings?
Yes, it is ideal for picnics, potlucks, and family gatherings.
How many garlic cloves are required?
One minced garlic clove is required for the dressing.
What is the total number of ingredients in this recipe?
There are 17 ingredients in total.
How much Monterey Jack cheese is used?
The recipe uses 4 ounces of Monterey Jack cheese.
What should I do right before serving the salad?
Give the salad one last toss and adjust the seasoning if needed.
What is 'chiffonade' preparation for the basil?
Chiffonade means cutting the fresh basil leaves into long, thin ribbons.
How much pepperoni should I use?
The recipe calls for 3 ounces of thinly sliced pepperoni.
How much mozzarella cheese is needed?
You will need 4 ounces of julienned mozzarella cheese.
Can this salad be eaten as a main meal?
Yes, it is described as a light yet satisfying hearty meal.
How much provolone cheese is required?
The recipe calls for 4 ounces of julienned provolone cheese.