Antipasto Pasta Salad

This cold pasta salad packs all the best parts of an Italian antipasto platter into one bowl. Rotini spirals catch the low-fat Italian dressing in their grooves, and every forkful delivers a different combination: tangy marinated artichoke hearts, sweet roasted red peppers, creamy Muenster cheese, sliced mushrooms, and sharp red onion.

Fresh basil ties everything together with a bright, peppery aroma that bottled herbs can’t touch. Chop it right before tossing so it stays green and fragrant.

The hour of chilling isn’t just for convenience. It gives the dressing time to soak into the pasta and lets all those bold flavors mingle. The salad actually tastes better on day two, making it ideal for making ahead.

Pro Tips

• Rinse the cooked pasta under cold water and drain it thoroughly. Wet pasta dilutes the dressing and makes the salad watery.
• Dice the Muenster into small cubes roughly the size of the rotini so every bite has cheese.
• Toss in a little extra dressing before serving. Cold pasta absorbs dressing as it sits, so it may seem dry after chilling overnight.

Variations

• Add sliced salami, pepperoni, or prosciutto for a meat-lover’s version.
• Swap Muenster for fresh mozzarella balls (bocconcini) for a softer, milkier cheese.
• Toss in a handful of Kalamata olives and sun-dried tomatoes for a Mediterranean twist.