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…..
Antipasto Pesto Pasta Salad
- 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
- 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.
Phi @ The Sweetphi Blog
Love this version of anipasto salad. I can totally see the pesto bringing it all together. YUM!