Zesty Antipasto Pasta Salad: Your New Summer Obsession!
This vibrant antipasto pasta salad features a zesty lemon and herb dressing, perfect for a refreshing summer meal.
Ingredients
- 1 pound short cut pasta
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne or red wine vinegar
- 1 small shallot, grated
- 1 tablespoon fresh thyme leaves
- zest of 1 lemon
- 1/4 cup grated parmesan cheese
- 2 tablespoons toasted pine nuts, finely chopped (optional)
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
- Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.
- Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm or cooled and kept in the fridge for up to 2-3 days.
- To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!
Notes
- For the freshest taste, add the arugula and remaining basil just before serving. This keeps the greens crisp and vibrant, ensuring your antipasto pasta salad looks as good as it tastes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.