My family just loves pasta salad, especially in the summer. This one is excellent for potluck picnics or dinner at home. This has all the best elements of a great antipasto plate tossed together in a delicious salad. Take out the meat for a veggie friendly version, and make sure you dress it within an hour of consuming or the pasta will soak up all the liquid and you'll be left with a dry salad.

Antipasto Pasta Salad

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6-8 servings

Ingredients:

1 pound rotini pasta cooked according to package directions until al dente and cooled
8 ounces fresh mozzarella cut into 1/2-inch cubes or 8 ounces baby bocconcini
8 ounces hard salami cut into 1/2-inch cubes
1 cup grape tomatoes cut into quarters
1/2 cup jarred roasted red peppers diced
1 (6 ounce) jar marinated artichoke heart quarters - diced and marinade reserved
1 cup black olives, halved
2 Tablespoons each fresh basil and Italian flat leaf parsley, chopped
1/2 cup sliced pepperoncini - optional (not shown in photo)

Directions:

1. Combine all ingredients in a large bowl and toss well to combine.
2. Refrigerate for up to one hour after dressing has been added.
*NOTE- If taking to a picnic etc. take the dressing along with you and add just before serving, but not more than one hour prior.