Description
Italian Antipasto Pasta Salad is a vibrant and flavorful dish combining smoky turkey slices, creamy plant-based cheese cubes, and crisp colorful vegetables tossed in a zesty apple cider vinegar dressing. This refreshing and colorful pasta salad brings the best of Italian antipasto flavors in an easy, quick-to-make, and irresistible dish perfect for lunches, gatherings, or a light dinner.
Ingredients
Scale
Proteins and Cheese
- 200g smoked turkey slices, chopped into bite-sized pieces
- 150g plant-based cheese cubes
Pasta
- 250g penne pasta
Vegetables
- 150g cherry tomatoes, halved
- 100g roasted red peppers, diced
- 80g Kalamata olives, pitted and sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 15 fresh basil leaves, roughly chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil (natural)
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon garlic powder (natural)
- 1 teaspoon Italian seasoning (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and add the penne pasta. Cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and rinse with cold water to stop cooking and cool the pasta for salad use.
- Prepare the vegetables and turkey: While the pasta cooks, chop smoked turkey slices into bite-sized pieces, halve cherry tomatoes, thinly slice cucumber, dice roasted red peppers, thinly slice red onion, pit and slice Kalamata olives, and roughly chop fresh basil leaves.
- Make the dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), Dijon mustard (natural), garlic powder (natural), Italian seasoning (natural), salt, and pepper until emulsified and well combined.
- Combine all ingredients: In a large mixing bowl, combine the cooled pasta, turkey, plant-based cheese cubes, and prepared vegetables. Pour the dressing over everything and toss gently but thoroughly to coat all components evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and dressing to soak into the pasta and ingredients. Garnish with extra fresh basil leaves if desired.
Notes
- Cook pasta al dente to avoid mushiness and rinse with cold water to stop cooking.
- Adjust vinegar and olive oil quantities to suit your preferred tanginess and richness in the dressing.
- Use fresh, crisp vegetables to maintain vibrant texture and flavor contrasts.
- Chill the salad before serving to enhance flavor melding.
- Toss ingredients gently to avoid breaking delicate vegetables and plant-based cheese cubes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: Italian antipasto pasta salad, pasta salad, antipasto, smoked turkey pasta salad, plant-based cheese salad, gluten free pasta salad
