Antipasto Pasta Salad

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.