Description
Italian Antipasto Pasta Salad is a vibrant and satisfying dish that brings Mediterranean flavors to your table with tri-color rotini pasta, smoky turkey bacon, plant-based cheese cubes, and a tangy apple cider vinegar dressing. This nutritious and colorful salad is easy to customize, perfect for any occasion, and best served chilled to meld the bright flavors beautifully.
Ingredients
Scale
Pasta and Proteins
- 8 oz tri-color rotini pasta
- 6 slices smoked turkey bacon
- 1 cup plant-based cheese cubes
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 cup red bell peppers, diced
- 1/4 cup fresh parsley, roughly chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 4 tbsp extra virgin olive oil (natural)
- 1 tsp Dijon mustard (natural)
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1/2 tsp natural gelling agent (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Boil the tri-color rotini pasta in salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Smoked Turkey Bacon: While the pasta is cooking, crisp the smoked turkey bacon in a non-stick skillet over medium heat. Once golden and crispy, transfer to a paper towel-lined plate to drain excess oil, then chop into bite-sized pieces.
- Chop and Combine the Vegetables: Halve the cherry tomatoes, dice the red bell peppers, and roughly chop the fresh parsley. Add these along with Kalamata olives into a large mixing bowl.
- Make the Tangy Dressing: In a small bowl, whisk together apple cider vinegar, extra virgin olive oil, Dijon mustard, vegetarian Worcestershire sauce, natural gelling agent (if using), salt, and pepper. Blend until the dressing is smooth and slightly thickened.
- Toss Everything Together: Add the cooled pasta, smoked turkey bacon, and plant-based cheese cubes to the large bowl with vegetables. Pour the dressing over all and gently toss until well coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Garnish with extra parsley before serving.
Notes
- Cook pasta to firm al dente texture to maintain bite when chilled.
- Drain pasta thoroughly to avoid watery salad.
- Use fresh, crisp vegetables for the best flavor and texture.
- Chilling the salad enhances the flavor blend.
- Taste and adjust seasoning and acidity of dressing before combining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking / stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 8 mg
Keywords: Italian pasta salad, antipasto salad, plant-based pasta salad, Mediterranean salad, smoke turkey bacon salad, vegan pasta salad, easy pasta salad
