Description
A vibrant pasta salad packed with classic antipasto flavors—marinated artichokes, olives, roasted red peppers, and sun-dried tomatoes tossed with pasta, basil, toasted pine nuts, and vegan feta in a tangy red wine dressing. Perfect for making a few hours ahead. The flavors meld beautifully in the fridge, and it’s one less thing to worry about when you’re getting ready to serve.
Ingredients
Equipment:
- Large pot for pasta
- Large mixing bowl
- Small skillet for toasting nuts
- Small plate
- Jar or small bowl for dressing
- Measuring cups/spoons or kitchen scales
- Cutting board + knife
- Whisk or spoon
For the salad:
- 17.64 oz / 500g rotini or fusilli pasta
- 1 cup / 120g pitted mixed olives (Kalamata and green), drained and halved
- 1¼ cup / 175g marinated artichoke hearts, drained and quartered
- 1½ cups / 260g roasted red pepper strips, drained (or larger pieces sliced into strips)
- ½ cup / 60g oil-packed semi sun-dried tomatoes, chopped
- 1 cup / 150g cherry tomatoes, halved or quartered
- ⅓ cup / 50g pine nuts
- 7 oz / 200g vegan feta or mozzarella, cubed or crumbled
- ¼ cup packed / 15g fresh basil, torn or roughly chopped
For the dressing:
- ⅓ cup / 80ml red wine vinegar
- ½ cup / 100ml extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt (I use Celtic sea salt)
- ½ teaspoon black pepper, or to taste
- ¼ cup / 40g shallot or red onion, finely sliced
- 2 cloves garlic, minced
Instructions
- Cook and cool the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down completely. Drain well and transfer to a large mixing bowl.
- Make the dressing: While the pasta cooks, combine the red wine vinegar (⅓ cup), olive oil (½ cup), Dijon mustard (1 teaspoon), oregano (1 teaspoon), salt (1 teaspoon), and pepper (½ teaspoon) in a jar or bowl. Whisk (or shake if using a jar) until emulsified. Add in the sliced shallot (¼ cup), minced garlic (2 cloves), mix and let it sit while you prep the other ingredients—this gives the shallot and garlic time to mellow in the vinegar.
- Toast the pine nuts: In a dry skillet over medium-low heat, toast the pine nuts (⅓ cup) for 3-4 minutes, stirring frequently, until golden and fragrant. Watch them closely—they go from perfect to burnt quickly. Transfer to a plate to cool.
- Assemble the salad: To the bowl with the cooled pasta, add the olives (1 cup), artichoke hearts (1¼ cup), roasted red peppers (1½ cups), sun-dried tomatoes (½ cup), cherry tomatoes (1 cup), the toasted pine nuts, vegan feta (7 oz), and basil (¼ cup). Pour the dressing over everything and gently toss well to combine.
- Serve (optional chill): Serve or, for better results, cover and refrigerate for at least 2-3 hours before serving to let the flavors meld. If you do refrigerate the salad, add the toasted pine nuts and fresh basil (¼ cup packed), then toss gently once more before serving.
Notes
Vegan feta: If you have a softer cheese, you can crumble it in instead of cutting it into cubes.
Refrigerate: Store covered in the refrigerator for up to 3 days. The salad holds up well, though the basil may darken slightly. You can add fresh basil just before serving if making it more than a day ahead.
Add vegan salami: For a heartier version, add about 150g sliced vegan salami (like Unreal Deli), cut into strips. Fold it in just before serving.
Nut-free: Skip the pine nuts and use toasted sunflower seeds instead, or just leave them out entirely.
Gluten-free: Use your favorite gluten-free pasta shape—just make sure to rinse it extra well, as GF pasta can get especially sticky.
