Antipasto Pasta Salad
Ingredients
Preparation
Bring a large pot of salted water to a boil. Cook the fusilli for 2–4 minutes, until al dente. Drain and transfer to a large bowl.
Pour the reserved oil from the roasted peppers over the warm pasta and stir to coat. Set aside to cool.
While the pasta cools, prep the remaining ingredients.
Once the pasta is cool, add the provolone, salami, artichokes, olives, tomatoes, and basil. Drizzle with red wine vinegar, season with salt and pepper, and toss everything together until well combined.
Serve chilled or at room temperature.
Bright, bold, and effortlessly crowd-pleasing, this Fusilli Antipasto Pasta Salad brings the flavors of a classic Italian antipasto board into one easy, make-ahead dish. Tossed with a tangy vinaigrette and fresh herbs, it’s the perfect balance of savory, zesty, and satisfying. Ideal for warm-weather gatherings, potlucks, or a quick no-oven dinner, this pasta salad is a fresh spin on tradition—and it comes together in under 30 minutes.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
