Antipasto Pesto Pasta Salad

This pasta salad is perfect to take to summer cookouts! Huge crowd pleaser. The pesto is and then fresh and garlicky as well as delicious. I used my regular pesto base together with added more or less mayo then it coats the pasta a trivial amend. You can play around amongst the ingredients too add together whatsoever add together-ins you lot want! My favorite antipasto ingredients are ever mozzarella together with salami then those are must-haves. Artichokes or pepperoni would be cracking in this as well!

If you tin can get your hands on it, the Cabernet hard salami from Trader Joes is AMAZING.


I could seriously drinkable this pesto. I had to seriously confine myself from eating it all inwards the procedure of making + shooting this recipe. You can omit the mayo and add it to your favorite hot pasta dishes, or fifty-fifty brand caprese salad and add pesto! Or caprese pesto grilled cheeses…..

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Antipasto Pesto Pasta Salad

Course

Pasta

Cuisine

Italian

Prep Time twenty minutes

Cook Time ten minutes

Total Time 30 minutes

Servings 4 -half-dozen

Author Molly (SpicesinMyDNA)

Ingredients

• 
  i
  lb.
  whole wheat rotini pasta, cooked (you tin can function whatever pasta y'all similar)
  


• 
  i
  c.
  hard salami, cubed (I used the cabernet salami from Trader Joes)
  


• 
  one
  c.
  mini mozzarella balls, halved (you lot tin can besides role the large fresh mozzarella ball too cut it into cubes)
  


• 
  1
  scarlet bell pepper, chopped
  


• 
  1
  c.
  chopped tomatoes (I used campari only function whatsoever yous like)
  


• 
  1
  (three.8 oz.) tin sliced black olives, drained
  


• 
  one/2
  tsp.
  ruby pepper flakes
  


• 
  For the pesto:
  


• 
  1
  c.
  fresh basil, packed
  


• 
  1/two
  c.
  Italian apartment leafage parsley, packed
  


• 
  four
  cloves
  garlic, chopped
  


• 
  i/four
  c.
  grated parmesan cheese
  


• 
  i/4
  c.
  pino nuts
  


• 
  1/3
  c.
  olive rock oil
  


• 
  ane/iv
  c.
  mayonnaise
  


• 
  1/iv
  tsp.
  common salt
  


• 
  i/four
  tsp.
  pepper
  

Instructions

1. 
   
   Begin by making the pesto. Add basil, parsley, garlic, parm, pino nuts, olive fossil oil, mayo, common salt, together with pepper to a nutrient processor too pulse until smooth as well as creamy. Season to sense of taste with more salt together with pepper if desired.
   
   


2. 
   
   Once pasta has cooled, add to a large bowl with salami, mozzarella, peppers, tomatoes, olives, too the pesto. Stir to combine as well as relish! I chill mine for a twain hours to permit the flavors prepare a fleck.