Antipasto pasta salad is a light and fresh dish
This antipasto pasta salad is meant to be a side dish, but I have often eaten a bowlful for dinner. The flavors are so fresh and lively, you can’t help but want more. It has all of the necessary ingredients to be a meal – pasta, meat, cheese, and vegetables.
I like to bring this dish to gatherings because it always goes over well and is a break from the traditional macaroni salad or potato salad. The recipe also makes quite a large amount and is meant to be shared.
Variations
I like using tricolor rotini to make the dish more colorful for presentation. But if tricolor is not available, or if you are partial to another type of noodle, then feel free to substitute.
If you look closely at the picture, you will notice I skipped the artichoke hearts. I personally consider that as an optional ingredient since I am not a fan of artichoke, but I think most people would say Antipasto pasta salad without artichoke is not authentic.
I prefer to make my own dressing for this salad, but it does taste just as delicious with a 16 oz bottle of Zesty Italian dressing.
This recipe is even more flavorful with pepper-crusted salami, but have not seen it in the store on my last few trips. If you can find it, I encourage you to try it.
This recipe was created by my dad, who loves to window shop the deli section of the local Italian grocery, then try to recreate what he sees. Like most of my favorite recipes, they are scribbled on pieces of paper like the one above.
I have been using this “grocery list” to make the salad for over 10 years. (Don’t mind the spelling error on my list.) I must have asked my dad for his coleslaw recipe on the same phone call. The very bottom is where I jotted down the brand of salami that I first bought.
Social sites from recipe to Plate
Antipasto Pasta Salad
Ingredients
- 2 cups broccoli cut into bite size pieces
- 1 pint cherry or grape tomatoes halved
- 1 can black olives halved
- 3/4 lb soft provolone cheese cubed
- 8 oz imported dry salami cubed
- 1 jar artichoke hearts with juice
- 1 lb tri color rotini cooked
Dressing
- 1 1/2 cups olive oil
- 1/2 cup red or white wine vinegar
- 2 tbsp Italian seasoning
- 1/2 tsp garlic powder
Instructions
- Cook pasta according to package.
- Add all salad ingredients together in large bowl.
- Whisk together dressing ingredients and stir into salad.
- Refrigerate 4 hours or overnight for best results.
- Remove from refrigerator and stir 20 minutes before serving.
Shortcut
- Use a 16 oz bottle of Zesty Italian dressing instead of making homemade.
Try another Recipe to Plate creation made just for you
Appetizing and Colorful Mini Bell Peppers
Fun and flavorful mini bell peppers Need…
Cheese and Onion Pie is a Wonderful Spring Tradition
How to Make Mom’s Mostaccioli Salad
How to Make Garlic and Herb Rice
This herb rice recipe makes regular appearances…
Marinated Kabobs on the Grill
How to Use Pomelo in your Favorite Recipes
This article was written by Sagit Kiersstein…
Kale and Wild Rice Salad. Healthy Habits start here
How to prepare 4 Ingredient Polenta with Roasted Red Peppers
Italian Potato Starch Pound Cake (Sabiosa) is the desert bread for all
If you have any comments about this antipasto pasta salad recipe please use the comment box below.
If you have any questions about oils used, ingredient substitutions, recipe ideas, or cooking tips contact us at Recipe to Plate using our contact form which you can find here.
We did find an interesting article about how to use oils for different types of dishes at Unlock Food. The guide can be found here.
Tasty recipe. Will have to try soon.
Keep it up, wonderful job! Just the thing I had to have.