For the antipasto salad:

3 cups dry pasta (bow tie or rotini)

½ cup sliced salami, quartered

½ cup sliced pepperoni, quartered or halved

1 cup canned artichoke quarters

2 cups cherry tomatoes, halved

½ cup kalamata olives, halved

½ cup manzanilla olives (green olives stuffed with pimento), halved

1 8oz. package mozzarella pearls

¼ cup red onion, sliced thin

½ cup fresh basil, sliced thin

For the spicy Italian vinaigrette:

¼ cup olive oil

2 Tbsp red wine vinegar

1 garlic clove, minced

½ Tbsp Italian seasoning

⅛-¼ tsp red pepper flakes (depending on how spicy you want it)

Salt & black pepper, to taste

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To make the vinaigrette:

1.Whisk all your ingredients together in a bowl then set it aside while you prepare the rest of your salad.

To make the pasta salad:

1.Cook your pasta according to the package’s directions. Set it aside to cool completely once done.

2.Once the pasta has cooled, add it to a large bowl along with your salami, pepperoni, artichoke hearts, tomatoes, red onion, both types of olives, mozzarella pearls and basil. Pour your desired amount of dressing over the top and toss it until everything is fully coated.

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