Italian Pasta Salad

This pasta salad is everything I love in an antipasto platter except with pasta!

Recipe adapted from Two Peas and Their Pod.

Ingredients:

Pasta Salad:

• 16 oz. mini bell peppers, red, yellow, and orange
• 2 TBSP olive oil
• Kosher salt and black pepper, to taste
• 1 lb. campanelle pasta, or pasta of your choice
• 1 14 oz. can artichoke hearts, drained and quartered
• 8 oz. fresh mozzarella balls, cut in half
• 1 14 oz. can medium olives, drained and cut in half
• 1 8 oz. jar sun dried tomatoes, julienned
• 1/2 c. freshly grated Parmesan cheese
• 1/2 c. chopped basil
• 1/2 c. chopped parsley
• 1/3 chopped red onion
• Italian dressing, below
• Garnish: extra Parmesan cheese and fresh basil

Italian Dressing:

• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 1 clove garlic, minced
• 1 TBSP finely grated Parmesan cheese
• 1 tsp. honey
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. onion powder
• Dash of crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Roast Peppers: Preheat Air Fryer to 400F. Cut the peppers in half lengthwise. Remove the stem and seeds. Drizzle with olive oil and season with salt and pepper. Air Fry for 6 minutes or until peppers are charred. Let cool to room temperature. Once cooled, rough chop the peppers.
2. Pasta: Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
3. Dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, Parmesan cheese, honey, basil, oregano, parsley, onion powder, and red pepper flakes. Season with salt and pepper, to taste.
4. Assemble: In a large bowl, combine the pasta, peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and onion. Season with salt and pepper. Add dressing and toss until the salad is well coated. Taste and add additional salt and pepper, if necessary. Garnish with extra Parmesan cheese and fresh basil. Serve immediately. If not serving immediately, add 1/2 the dressing and toss to combine and refrigerate until ready to serve, and then add the remaining dressing and toss to combine.