Description
This Italian Antipasto Pasta Salad is a vibrant, fresh, and flavorful dish combining tender rotini pasta with smoked turkey, kalamata olives, cherry tomatoes, bell peppers, artichoke hearts, fresh basil, and creamy plant-based cheese. Tossed in a tangy and smooth dressing made from apple cider vinegar, olive oil, Dijon mustard, and Italian seasoning, it offers a protein-packed, colorful, and inviting salad perfect for lunches, picnics, or quick weeknight dinners.
Ingredients
Scale
Pasta and Protein
- 2 cups rotini pasta
- 1 cup smoked turkey, sliced into bite-size pieces
Vegetables and Fruits
- 1/2 cup kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup artichoke hearts, chopped
- 1/4 cup fresh basil leaves, chopped
Cheese
- 1 cup plant-based cheese (cubed)
Dressing
- 1/4 cup olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon garlic powder (natural)
- 1 teaspoon Italian seasoning (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Boil the rotini pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Veggies and Turkey: While the pasta cooks, chop the bell peppers, halve the cherry tomatoes, cube the plant-based cheese, and slice the smoked turkey into bite-size pieces.
- Mix the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), Dijon mustard (natural), garlic powder (natural), Italian seasoning (natural), and a pinch of salt and black pepper until well combined.
- Combine All Ingredients: In a large mixing bowl, toss the cooked pasta with smoked turkey, kalamata olives, cherry tomatoes, red and yellow bell peppers, artichoke hearts, fresh basil, and plant-based cheese. Drizzle the dressing over the salad and gently mix until everything is evenly coated.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Serve cold or at room temperature for the best taste.
Notes
- Cook pasta just right to al dente for the best texture that holds up in the salad.
- Rinse and drain pasta well to prevent sogginess.
- Use fresh basil for a vibrant aroma and color instead of dried.
- Adjust the dressing acidity and seasoning to your liking by tasting before mixing.
- Make ahead when possible; salad tastes better after a few hours.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Do not freeze the salad to preserve texture and flavor.
- Serve leftovers cold or at room temperature; reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Italian Antipasto Pasta Salad, plant-based cheese pasta salad, smoked turkey pasta salad, colorful pasta salad, quick pasta salad recipe
