Antipasto Pasta Salad: A Zesty Italian Feast to Share

Antipasto Pasta Salad is a vibrant celebration of Italian flavors, featuring pasta, meats, and a homemade dressing that delights and satisfies.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 6 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
2 tablespoons red wine vinegar Can substitute with lemon juice.
1/4 cup olive oil Can use avocado oil for a milder taste.
2 cloves garlic Freshly minced; garlic powder can be used as an alternative.
1 teaspoon Italian seasoning Can use individual herbs like basil or oregano.
to taste salt
to taste red pepper flakes Adjust based on heat preference.
to taste black pepper

For the Salad

8 ounces pasta (rotini) Can substitute with any short pasta like penne or fusilli.
4 ounces salami Turkey salami is a lighter option.
4 ounces pepperoni Can substitute with chorizo or skip for vegetarian.
4 ounces ham Prosciutto can be used for a gourmet flavor.
1 cup pepperoncini peppers Can replace with jalapeños for more heat.
4 ounces provolone cheese Can use mozzarella or dairy-free cheese.
1 cup cherry tomatoes Any diced ripe tomato works in a pinch.
2 cups iceberg lettuce Can use romaine for more flavor.
optional black olives Omit for simplicity.

Equipment

Large pot
mixing bowl
Whisk
Spatula

Method

Step-by-Step Instructions for Antipasto Pasta Salad

In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, minced garlic, Italian seasoning, salt, red pepper flakes, and black pepper. Refrigerate for about 15 minutes.
Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
Slice salami, pepperoni, and ham into bite-sized pieces. Cube provolone cheese and halve cherry tomatoes. Chop pepperoncini peppers and slice black olives if using. Place in a large mixing bowl.
Add the cooled pasta to the large bowl and gently toss everything together with a spatula.
Pour the chilled dressing over the salad mixture and gently toss again to coat all the ingredients thoroughly.
Cover the bowl and let the salad chill in the fridge for at least 30 minutes.
Just before serving, fold in shredded iceberg lettuce gently.
Give the salad one final toss and serve chilled.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Add lettuce just before serving to maintain crunch.

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