Antipasto Pasta Salad is loaded with salami, mozzarella, black olives, artichokes, pepperoncini peppers, and cherry tomatoes. Vibrant oil and vinegar dressing is the perfect finish for this Italian inspired pasta salad.
Cook pasta in salted water according to the package instructions, drain, and cool completely before mixing in the other ingredients.
Dice all the other ingredients for pasta salad while pasta is cooking and cooling.
Combine pasta, cheese, salami, olives, artichokes, peppers, and tomatoes in a large mixing bowl and mix well.
Cover the bowl and refrigerate for about 2 hours.
In a small jar with a lid, combine oil, vinegar, Italian seasoning, salt, and pepper and shake vigorously for a few seconds. Pour over the pasta salad and mix everything together.
Serve right away.
*To substitute Italian Seasoning: Most Italian seasonings on the market have the same general mix of basil, oregano, rosemary, marjoram, and sage. I also like to add parsley and thyme. So grab as many of these herbs as you have in your pantry and mix them about 1/2 tsp each. (Although, I find rosemary a bit overwhelming so I add less rosemary than others.)