Antipasto Pasta Salad

This Antipasto Pasta Salad is loaded with flavor from pepperoni, bell pepper, tomatoes, olives, and mozzarella cheese, all dressed in a tasty red wine vinaigrette.

📝 Ingredients

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic crushed
• 2 teaspoons granulated sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 lb farfalle pasta
• 4 ounces diced deli pepperoni
• 1 medium red bell pepper, diced
• 1 1/2 cups halved grape tomatoes
• 1 cup halved olives (Kalamata, green, or black)
• 1/3 cup finely diced, red onion
• 1/2 cup sliced peperoncini
• 8 ounces mozzarella pearls
• 1 (15-ounce) can quartered artichoke hearts, drained
• Torn fresh basil

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions and drain well.
2. 2Add the olive oil, red wine vinegar, garlic, granulated sugar, dried oregano, dried basil, dried marjoram, salt, and black pepper to a mason jar. Seal tight and shake to combine. You can also whisk it in a bowl.
3. 3Combine the cooled pasta, pepperoni, bell pepper, grape tomatoes, olives, red onion, peperoncini, mozzarella pearls, artichoke hearts, and fresh basil in a large serving bowl.
4. 4Drizzle the pasta salad with the vinaigrette and toss to coat.