A good pasta salad is the perfect picnic food. This antipasto pasta salad is a meal in one bowl with a creamy basil dressing, a rich mix of marinated and fresh veggies and pepperoni and fresh mozzarella cubes to add in some protein.
Antipasto PASTA Salad
12 oz cooked bowtie pasta (1 box)
12 oz. marinated artichoke hearts, drained
12 oz. pepperoncini, drained (optional- my kids don’t like my my husband and I do)
4.5 oz sliced black olives, drained
10.5 oz tomato medley, halved
1 cup diced Persian cucumbers
8 oz. mozzarella, cubed
¾ cup pepperoni, sliced into strips (you can also omit or substitute for cannelloni beans to make vegetarian)
1 cup basil leaves
1 clove garlic
¾ cup mayonnaise
In a large bowl, combine pasta salad ingredients and mix thoroughly.
Next, in a small blender or food processor (I used a bullet), mix the ingredients for your dressing until smooth. Dress your pasta salad to your taste. Any leftovers I use as a killer spread for sandwiches.
Cover and refrigerate until ready to serve.