Best 5 Antipasto Rotini Pasta Salad Recipes

ANTIPASTO ROTINI SALAD

Steps:

• Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
• Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
• In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

ANTIPASTO ROTINI PASTA SALAD

Steps:

• In a large salad bowl, put together all the above salad ingredients.
• Make the salad dressing at least 2 hours (preferably the night before).
• Mix all the ingredients together and let them"set".
• This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

ANTIPASTO PASTA SALAD

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO COLD PASTA SALAD

Steps:

• Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
• Mince yellow onion and transfer to mixing bowl.
• Drain mushroom pieces and transfer to mixing bowl.
• Drain olives, slice finely, and transfer to mixing bowl.
• Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
• Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
• Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.