Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) tri-color rotini
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp dried oregano
- 1 tsp honey
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
- 6 oz (170 g) salami, quartered slices
- 8 oz (225 g) mozzarella pearls, drained
- 1 cup (150 g) jarred roasted red peppers, drained and sliced
- 1 can (14 oz / 400 g) artichoke hearts, drained and quartered
- 1 cup (150 g) pitted olives, halved
- 1 pint (about 10 oz / 285 g) cherry tomatoes, halved
- 1/3 cup (25 g) finely sliced red onion
- 1/3 cup (15 g) chopped fresh parsley or basil
Do This
- 1) Cook 12 oz tri-color rotini in well-salted boiling water until al dente (8–10 minutes); drain and rinse under cold water.
- 2) Whisk together olive oil, red wine vinegar, Dijon, oregano, honey, salt, pepper, and garlic.
- 3) Toss cooled pasta with about 2/3 of the vinaigrette.
- 4) Add salami, mozzarella pearls, roasted peppers, artichokes, olives, cherry tomatoes, and red onion; toss gently.
- 5) Add remaining vinaigrette to taste; fold in parsley or basil.
- 6) Chill 30–60 minutes for best flavor; taste and re-season before serving.
Why You’ll Love This Recipe
- Big antipasto flavor: Salty, briny, creamy, and tangy in every bite.
- Perfect for gatherings: Travels well and holds up on a buffet table.
- Make-ahead friendly: Tastes even better after a short chill.
- Flexible: Easy to swap in your favorite meats, cheeses, or veggies.
Grocery List
- Produce: cherry tomatoes (1 pint), red onion (1 small), garlic (1 clove), fresh parsley or basil (1 small bunch)
- Dairy: mozzarella pearls (8 oz)
- Pantry: tri-color rotini (12 oz), extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, kosher salt, black pepper, jarred roasted red peppers (at least 1 cup), canned artichoke hearts (14 oz), pitted olives (1 cup), salami (6 oz)
Full Ingredients
Pasta
- 12 oz (340 g) tri-color rotini (or farfalle)
- 1 1/2 tbsp kosher salt (for the pasta water)
Punchy Oregano–Red Wine Vinaigrette
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp dried oregano
- 1 tsp honey (or 1 tsp granulated sugar)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
Antipasto Mix-Ins
- 6 oz (170 g) salami, slices quartered (about 1 1/2 cups)
- 8 oz (225 g) mozzarella pearls, drained and patted dry
- 1 cup (150 g) jarred roasted red peppers, drained and sliced into 1/2-inch strips
- 1 can (14 oz / 400 g) artichoke hearts (water-packed or oil-packed), drained and quartered
- 1 cup (150 g) pitted olives (Castelvetrano, Kalamata, or a mix), halved
- 1 pint cherry tomatoes (about 10 oz / 285 g), halved
- 1/3 cup (25 g) thinly sliced red onion
- 1/3 cup (15 g) chopped fresh parsley or basil
Step-by-Step Instructions
Step 1: Cook the pasta until al dente
Bring a large pot of water to a rolling boil. Add 1 1/2 tbsp kosher salt (the water should taste pleasantly salty). Add 12 oz (340 g) tri-color rotini and cook until al dente, about 8–10 minutes (check the package and start tasting at the earliest time).
Drain the pasta in a colander, then rinse under cold running water for 20–30 seconds to stop the cooking and cool it down. Shake well to remove excess water.
Step 2: Whisk the oregano-red wine vinaigrette
In a large mixing bowl (big enough to hold the whole salad), whisk together:
1/2 cup (120 ml) olive oil, 1/4 cup (60 ml) red wine vinegar, 1 tbsp Dijon mustard, 2 tsp dried oregano, 1 tsp honey, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 finely grated garlic clove.
Whisk until the dressing looks slightly thickened and cohesive.
Step 3: Dress the pasta first
Add the cooled, well-drained pasta to the bowl with the vinaigrette. Pour in about 2/3 of the dressing to start, then toss thoroughly so the spirals get coated inside and out.
Let the dressed pasta sit for 5 minutes. This gives it time to absorb flavor and keeps the salad from tasting bland later.
Step 4: Prep and add the antipasto mix-ins
While the pasta rests, prep the mix-ins so everything is bite-sized and easy to scoop:
- Quarter 6 oz salami slices.
- Drain and pat dry 8 oz mozzarella pearls.
- Drain and slice 1 cup roasted red peppers.
- Drain and quarter 14 oz artichoke hearts.
- Halve 1 cup olives.
- Halve 1 pint cherry tomatoes.
- Thinly slice 1/3 cup red onion.
Add everything to the bowl with the pasta and toss gently until evenly distributed.
Step 5: Finish the seasoning and add fresh herbs
Taste the salad and add the remaining vinaigrette as needed (you may not need every last drop, depending on how juicy your tomatoes are and how “punchy” you like it). Fold in 1/3 cup chopped parsley or basil.
If you want a brighter pop, add 1–2 tsp additional red wine vinegar. If it tastes a bit sharp, add 1/2 tsp honey.
Step 6: Chill for best flavor, then serve
For the best texture and flavor, cover and refrigerate for 30–60 minutes. This gives the oregano and garlic time to bloom and the pasta time to soak up the dressing.
Right before serving, toss again and taste. Add a pinch of salt and a few grinds of black pepper if needed. Serve chilled or at cool room temperature.
Pro Tips
- Dress the pasta while it’s cool but not icy: Rinse to stop cooking, then shake well. Too much water left on the pasta will dilute the vinaigrette.
- Pat dry the mozzarella and roasted peppers: A little paper towel time keeps the dressing from turning watery.
- Use a mix of olives: Castelvetrano adds buttery mildness; Kalamata adds deep, winey punch.
- Chill, then re-toss: Pasta salads drink up dressing as they sit. A quick toss (and a splash of vinegar if needed) wakes everything up.
- Keep pieces bite-sized: Quarter the salami and artichokes so every forkful gets a bit of everything.
Variations
- Spicy antipasto: Add 2 tbsp chopped pepperoncini (drained) and a pinch of crushed red pepper flakes.
- More veggies: Add 1 cup (150 g) diced cucumber and 1 cup (150 g) blanched green beans, cut into 1-inch pieces.
- Different protein: Swap salami for 6 oz (170 g) chopped pepperoni or 6 oz (170 g) diced mortadella.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. If making ahead, you can prepare the vinaigrette up to 5 days in advance and refrigerate it (bring to room temperature and shake/whisk before using). For the best day-two salad, reserve 2 tbsp of vinaigrette and toss it in right before serving to refresh the flavor and sheen.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 29 g fat, 45 g carbohydrates, 20 g protein, 3 g fiber, 980 mg sodium.
