Veggie Antipasti Italian Pasta Salad isn’t just a mouthful to say; it’s a mouthful of delightful flavors! This chilled pasta salad is a refreshing blend of tangy antipasti, such as olives and artichokes, mixed with crunchy fresh vegetables, and tender pasta then all tossed in a deliciously robust Italian dressing. It’s the perfect recipe for summer picnics, backyard BBQs, or that potluck dinner your neighbor just invited you over for. Trust me, your taste buds are gonna do a little happy dance with every bite!
There’s something incredibly satisfying about whipping up a dish that’s not only delicious but also brings a splash of colorful veggies to the table. Healthy, hearty and oozing with all those Italiano vibes ��� this Veggie Antipasti Italian Pasta Salad recipe is a total crowd-pleaser. Besides, who can resist those luscious antipasti marinated in Italian herbs and zesty dressing? Spoiler alert: No one!
- Prep time: 10 min
- Cook time: 8 min
- Total time: 18 min
- Servings: 6
- Yield: 6 servings
Packed and ready? Let’s dive into the scrumptious world of antipasti veggie goodness!
Ingredients & Equipment You’ll Need
- 1 packet whole wheat penne pasta
- 1 jar (16 oz) antipasti (mixed olives, artichoke hearts, sun-dried tomatoes)
- 1 cup cherry tomatoes
- 1 large cucumber, diced
- 1 bell pepper, diced
- 1 cup feta cheese, crumbled
- 1/2 cup Italian Vinaigrette Dressing
Equipment: Large pot, colander, large mixing bowl.
The mix of antipasti adds a unique tang to the dish, with each piece marinated in herbs to bring out robust Italian flavors. The Italian Vinaigrette, with its zesty undertones, beautifully binds all the ingredients together. If you’re not fond of feta, mozzarella is a pretty neat substitute.
How To Make Veggie Antipasti Italian Pasta Salad
- Begin by boiling the pasta as per packet instructions until it’s al dente. Drain it and let it cool.
- While the pasta cools, chop up the cucumber, bell pepper, and cherry tomatoes.
- In a large mixing bowl, combine pasta, chopped veggies, antipasti, and feta cheese.
- Pour the Italian vinaigrette over the mix and toss until thoroughly combined and coated.
- Chill in the refrigerator for an hour before serving to let the flavors meld together.
Tips For The Best Results
- The salad tastes best served chilled.
- Allow it to rest for an hour for the flavors to meld.
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Q: Can I use gluten-free pasta?
A: Absolutely! This recipe works great with gluten-free pasta too.
Q: Can I add other vegetables?
A: Yes, you can customize with your favorite veggies.
Q: Can I use a different cheese?
A: Sure, mozzarella or other soft cheeses would work well.
Q: Is it necessary to chill the salad?
A: Chilling allows the flavors to blend and enhances the taste.
Q: What type of antipasti is preferable?
A: Any mixed antipasti with olives, artichokes, and sun-dried tomatoes will work.
Nutritional Facts of Veggie Antipasti Italian Pasta Salad
- Calories: 300kcal
- Fats: 10g
- Proteins: 11g
- Carbohydrates: 43g
All in all, Veggie Antipasti Italian Pasta Salad makes for a vibrant, delicious and healthful addition to any spread. It’s a symphony of flavors and textures that’s a treat for the taste-buds and the eyes. And hey, don’t forget to pair it with a chilled glass of wine on a warm summer evening ��� because why not?
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