Antipasto is basically Italian charcuterie- meats and cheeses and other delicious things- usually arranged on a platter. But, what if you added some gemelli and called it a pasta salad? Yes, please! Creamy Pesto Antipasto Salad is so easy to make. Cooked pasta tossed with a delicious creamy pesto sauce, chilled and tossed with cherry tomatoes, fresh mozzarella, salami, artichokes, spicy peppers, red onion and pepperoncini peppers. It's loaded with flavorful ingredients and is creamy, cheesy, herby and more!
Step 1
Cook the pasta according to the package directions (don't overcook- you'll want it al dente). Drain and transfer to a large bowl. Add 3/4 cup sauce and vinegar to the hot pasta and toss to coat. Let cool for 30 minutes or until room temperature. Cover and refrigerate for 2 hours or until chilled.
Step 2
Add the remaining 1/2 cup sauce, the tomatoes, cheese, pepperoncini, roasted peppers, artichokes (if using), onion and salami to the chilled pasta mixture and mix well. Sprinkle with the basil before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
