This pasta salad is perfect to bring to summer cookouts! Huge crowd pleaser. The pesto is so fresh and garlicky and delicious. I used my regular pesto base and added some mayo so it coats the pasta a little better. You can play around with the ingredients and add whatever add-ins you want! My favorite antipasto ingredients are always mozzarella and salami so those are must-haves. Artichokes or pepperoni would be great in this too!
If you can get your hands on it, the Cabernet hard salami from Trader Joes is AMAZING.
I could seriously drink this pesto. I had to seriously restrain myself from eating it all in the process of making + shooting this recipe. You can omit the mayo and add it to your favorite hot pasta dishes, or even make caprese salad and add pesto! Or caprese pesto grilled cheeses…..
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Antipasto Pesto Pasta Salad
Ingredients
- 1 lb. whole wheat rotini pasta, cooked (you can use whatever pasta you like)
- 1 c. hard salami, cubed (I used the cabernet salami from Trader Joes)
- 1 c. mini mozzarella balls, halved (you can also use the big fresh mozzarella ball and cut it into cubes)
- 1 red bell pepper, chopped
- 1 c. chopped tomatoes (I used campari but use whatever you like)
- 1 (3.8 oz.) can sliced black olives, drained
- 1/2 tsp. red pepper flakes
- For the pesto:
- 1 c. fresh basil, packed
- 1/2 c. Italian flat leaf parsley, packed
- 4 cloves garlic, chopped
- 1/4 c. grated parmesan cheese
- 1/4 c. pine nuts
- 1/3 c. olive oil
- 1/4 c. mayonnaise
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
- Begin by making the pesto. Add basil, parsley, garlic, parm, pine nuts, olive oil, mayo, salt, and pepper to a food processor and pulse until smooth and creamy. Season to taste with more salt and pepper if desired.
- Once pasta has cooled, add to a large bowl with salami, mozzarella, peppers, tomatoes, olives, and the pesto. Stir to combine and enjoy! I chill mine for a couple hours to let the flavors develop a bit.
Love this version of anipasto salad. I can totally see the pesto bringing it all together. YUM!