Print
Antipasto Pesto Pasta Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -6
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.