Antipasto Pasta Salad

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A delicious pasta salad that can be made in advance to feed a large crowd!

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Course: Salad

Cuisine: American, Italian

Keyword: Pasta, Salad

Servings:

Author: Nicole

4 ounces Sopresatta sliced, halved and cut into ¼-inch strips
4 ounces hot Capicola sliced, halved and cut into ¼-inch strips
10 tablespoons red wine vinegar divided
6 tablespoons Extra-virgin olive oil
3 tablespoons mayonnaise
12 ounces pepperoncini drained, (2 tablespoons juice reserved), stemmed and cut into ¼-inch rings
4 garlic cloves large, minced
¼ teaspoon red pepper flakes or to taste
¼ teaspoon dried oregano
Kosher salt
1 pound pasta fusilli or other curly shape
1 pound white button mushrooms cleaned and quartered
4 ounces provolone cheese sliced, cut into quarters and sliced into ¼-inch strips
8 ounces fresh mozzarella pearls drained
12 ounces roasted red peppers drained, patted dry and sliced into bite-sized strips
15 ounce artichoke hearts small, drained
1 cup basil lightly packed, torn into bite-sized pieces

In a medium bowl, whisk together 5 tablespoons of vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, oregano, ½teaspoon salt, and ½ teaspoon black pepper; set aside.
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and the pasta, cook until al dente. Drain the pasta, return to pot, and toss with ½ cup dressing and remaining 5 tablespoon of vinegar. Spread the dressed pasta onto a rimmed baking sheet and refrigerate until chilled, about 30 minutes.
Meanwhile, bring remaining dressing to a simmer in a large skillet over medium-high heat. Add the mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer the mushrooms and dressing to a large bowl to cool.
Add the meats, cheeses, roasted peppers, artichokes, pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season to taste with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days. Enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.