Pasta salad is such a humble dish. It’s a go to dish for those who don’t love to cook to take to a barbeque or dinner. It can be easy to make but it’s also easy to make taste very delicious. I’ve taken my inspiration from everyone’s favourite starter – the antipasto platter! All these delicious Mediterranean flavours that make up the Rainbow Antipasto Pasta Salad means that no two bites taste the same (but every bite is delicious).
Rainbow Antipasto Pasta Salad
It’s bright! It’s light! It is certainly packed full of flavour. It’s Rainbow Antipasto Pasta Salad and it will certainly be a great accompaniment for your Christmas lunch. But, it can also be a stand alone meal. You can also easily make it vegetarian by by omitting the salami.
Garlic confit dressing
It wouldn’t be a Mediterranean inspired meal of mine if it didn’t involve some garlic confit. And this time, we’re making a garlic confit dressing for the Rainbow Antipasto Pasta Salad. I add a few ingredients into this to give it some kick and make it stand out. Dijon mustard for a hint of horseradish, hot honey for some heat and a little paprika. This is a dressing that you’ll be using over and over again, so don’t forget to make a little extra and keep it in the fridge.
The star of the show: Pasta Salad
This pasta salad is packed full of flavour. Artichoke hearts and olives for some umami. Cucumber and cherry tomatoes bring it some freshness. And then there’s some deli favourites including sundried tomatoes and roasted red peppers. I’ve included salami in this, but this could also be swapped out for vegetarians. Or, if salami isn’t your thing – prosciutto or mortadella would also work! And, of course, finished off with some feta cheese. Feta is a great addition as it adds a bite in the flavour but a cream texture.
FAQ for Rainbow Antipasto Pasta Salad
Can I make this the night before?
Yes! This definitely keeps well. I would recommend dressing it just before serving though.
How long will the dressing last?
You could store this in the fridge for two weeks.
What type of pasta is best?
You can use any type of pasta in this salad however, I do prefer a shorter or bite sized pasta such as orecchiette.
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Rainbow Antipasto Pasta Salad
Ingredients
Garlic confit dressing
- 15 garlic cloves
- 3/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp sweet paprika
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp chilli flakes
- flakey sea salt
- pepper
Pasta salad
- 500 g pasta orchiette
- 100 g artichoke hearts chopped
- 100 g green olives pitted and crushed
- 200 g cherry tomatoes sliced
- 1/2 cucumber sliced
- 200 g roasted red peppers sliced
- 100 g semi sun dried tomatoes
- 200 g salami sliced
- 1/2 red onion finely sliced
- fresh basil sliced
- 100 g feta crumbled
- salt and pepper to taste
Instructions
Garlic confit dressing
- Preheat the oven to 130 degrees C.
- Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off.
- Place the garlic cloves into an ovenproof dish and cover with olive oil. It’s important the garlic is fully submerged in olive oil so it does not burn. Roast for 1.5 - 2 hours. There will be a slight bubble in the oil when it cooks.
- Separate the garlic cloves from the oil. Press the back of a spoon onto the garlic confit cloves until they turn into a paste. Transfer to a bowl with the oil and combine all remaining ingredients. Whisk well until combined. Taste and ensure the dressing is to your liking as it may require more sweetness or acidity.
Pasta salad
- Bring a large pot of heavily salted water to the boil. Cook the pasta following the cooking time on the packet. Drain and rinse the pasta under cold water. Allow to slightly cool.
- Place all ingredients into a large bowl except the feta cheese. Cover with the dressing and mix well. Sprinkle the feta on top and gently mix through. Serve warm or cold.
I paired this with your focaccia recipe and it was absolutely delicious. In the end I was able to soak up the delicious juices of the pasta salad with foccaccia bread. IM IN LOVE!
That makes me so happy to hear! Such a delicious pairing!