Antipasto Rotini Salad

Antipasto Rotini Salad

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Antipasto Rotini Salad is an easy recipe to make for your family this summer. Perfect for a family barbecue, picnic, or church potluck. Click to Tweet

Antipasto Rotini Salad is an easy recipe to make for your family this summer. Perfect for a family barbecue, picnic, or church potluck.

The first time I tried this salad was probably back when I was in high school. Many years ago. But at the time, I thought it was an amazing dish. Unlike anything I’d ever tasted with cute squiggly pasta!  

Barilla Tri-Color Rotini

My selections at the grocery store has evolved since then. Many more choices available on the shelves. Like Tri-Color Rotini. And the availability of canned artichoke hearts! Who knew!

 

Ingredients You’ll Need for this Antipasto Rotini Salad

  • Tri-colored Veggie Rotini
  • canned artichoke hearts, drained
  • whole cherry tomatoes
  • halved black olives
  • sweet onion
  • carrots
  • green bell pepper
  • sweet onion
  • sliced pepperoni
  • creamy Italian dressing
  • freshly grated Parmesan Cheese
  • seasoning salt
  • freshly ground black pepper

 

Instructions for Making This Salad

Gather your ingredients so you have everything close at hand on the counter or table.

 

Prepare the Ingredients

With a sharp knife and cutting board, chop the onion. Peel and dice the carrot. Dice the green bell pepper.

Using a fine-edge grater, grate the fresh Parmesan. If you don’t have any fresh Parmesan, you may use canned grated Parmesan.

 

Make and Assemble the Salad

In a medium saucepan, cook Tri-Colored Veggie Rotini according to package directions. Empty the cooked pasta into a colander. Rinse with cold water and drain.

If you don’t have Tri-Colored Veggie Rotini you may substitute plain rotini. However, I think the colored rotini really gives this salad a nice pop of color. 

In a large bowl, combine the drained artichoke hearts, whole cherry tomatoes, halved black olives, chopped onion, diced carrots and green bell peppers,  and sliced pepperoni.

Add drained rotini and toss with creamy Italian dressing. Sprinkle with freshly grated Parmesan cheese, seasoning salt, and freshly ground black pepper as desired.

Cover and refrigerate for at least one hour before serving to allow the ingredients to blend with each other. Before serving you may need to add some more creamy Italian dressing as the pasta tends to really soak it up.

This recipe will serve 8-10 people.

Unlike creamy salads that use sour cream, salad dressing, or mayo, you don’t have to worry about this antipasto salad going “bad.” Of course, it’s best served cold. But at least no one will get food poisoning if it sets out on the table for an hour. And that’s important. Fear of potato salad comes to mind. Right?

 

See more Salad Recipes Here. View more Italian Recipes Here. Browse Picnic Foods Here. 

Recipe for Antipasto Rotini Salad

Antipasto Rotini Salad

Here's an easy and colorful salad recipe to enjoy this summer!
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Course: Salad
Cuisine: Italian
Keyword: Creamy Italian Dressing, Pasta, Tri-Colored Rotini, Vegetables
Prep Time: 15 minutes
Cook Time: 11 minutes
Refrigerate:: 1 hour
Total Time: 1 hour 26 minutes
Servings: 8

Equipment

Knife Set
Cuisinart Cookware
Stainless Colander
Glass Mixing Bowls

Ingredients

  • 12 oz. Tri-Colored Veggie Rotini cooked and drained
  • 14 oz. canned artichoke hearts drained
  • 12 whole cherry tomatoes
  • 1 cup black olives halved
  • 1/2 cup onion chopped
  • 1/2 cup carrots diced
  • 1/2 medium green pepper diced
  • 3 oz pepperoni sliced
  • 12 oz. creamy Italian dressing
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, slice the black olives in half. Chop the sweet onion. Peel and dice the carrot. Dice the green bell pepper.
    With a sharp-edged zester, grate the fresh Parmesan.

Make and Assemble the Salad

  • In a medium saucepan, cook the Tri-Colored Veggie Rotini as directed. Empty the cooked pasta into a colander. Rinse with cold water and drain.
  • In a large bowl, combine the drained artichoke hearts, cherry tomatoes, halved black olives, chopped onion, diced carrots and green bell peppers, and the sliced pepperoni.
  • Add the drained Rotini and toss with a creamy Italian dressing. Sprinkle with freshly grated Parmesan cheese, seasoning salt, and freshly ground black pepper as desired. Refrigerate one hour before serving. Serves 8-10.

Nutrition

Calories: 324kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 1260mg | Potassium: 153mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1977IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 1mg
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