Easy Italian Antipasto Pasta Salad

kaleforniakravings.com

Ellen J Wooster

subheading: For the antipasto salad:

8 oz. dry rotini pasta (or your favorite short pasta)

9 oz. hard salami, chopped (or ¾ cup presliced)

6.5 oz. pepperoni, chopped (or ½ cup presliced)

1 cup canned artichoke hearts, drained & quartered

2 cups cherry tomatoes, halved

1 cup olives, pitted & halved (kalamata, green or a mixture of the two)

½ cup pepperoncini, sliced

8 oz. mozzarella pearls

¼ cup red onion, sliced thin

⅓ cup fresh basil, sliced thin

subheading: For the Italian vinaigrette:

½ cup olive oil

¼ cup red wine vinegar

2 garlic cloves, minced

1 Tbsp Italian seasoning

¼ tsp red pepper flakes

Salt & black pepper, to taste

Directions at kaleforniakravings.com

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