The Best Antipasto Salad Recipe

First off, I love pasta salad! And I love antipasto! I mean who doesn’t love small bite-sized portions of Italian yumminess on a big platter!?! It’s one of those things that is so simple but I could eat all the time. So what is antipasto salad? It’s a combination of antipasto and pasta salad all in one dish. Yet, if you aren’t familiar with antipasto, it’s basically like an Italian appetizer that is traditionally served as the first course of an Italian meal. It’s typically a combination of cured meats, cheese, olives, pepperoncini, artichoke hearts, mushrooms, and various vegetables in oil and vinegar. The assortment is normally served as small bite-size portions on a larger platter for everyone to share. Antipasto itself is so yummy and I think this pasta salad is even better with the layered flavors of savory meats, cheeses, and pasta along with herby goodness in each bite. It’s a salad to serve alongside burgers at a BBQ with your favorite potato salad and coleslaw. Or, even just serve it alone as your main meal! It’s filling and full of so much flavor. I think you are going to love this antipasto salad as much as I do!

Antipasto Salad

Pasta – Any bite size shape pasta will work such as rotini, fusilli, farfalle, penne, or rigatoni. Genoa Salami – I used Genoa salami, any type of salami will be delicious in this pasta salad. You can also add other meats such as pepperoni or prosciutto. Cherry Tomatoes – Use the best quality fresh ripe tomatoes you can find. I used cherry tomatoes, but you can also use grape tomatoes as well. Artichoke Hearts – You will need canned artichoke hearts for the salad. They are typically sold near the salad dressing in most markets. Mozzarella Cheese – Cubed mozzarella cheese is used. So be sure not to buy shredded. You can sub this with mini bocconcini which are small mozzarella balls, or provolone cheese. Black Kalamata Olives – You will find these sold in jars at the grocery store. They add a lovely saltiness that compliments the cheeses in the dish. If you like green olives, feel free to use those instead. Roasted Red Peppers – Sold in both jars and sometimes cans, they add a gentle spice to the antipasto salad. Red Onion – A little spicier than yellow onions they are perfect in this recipe.  Asiago Cheese – Very similar to parmesan cheese, but it’s a tad creamier and has a hint of a nutty flavor. You can also use Parmesan too if you prefer.

Vinaigrette

Italian Salad Dressing Mix – Found in a packet, dry Italian salad dressing mix is used to season the vinaigrette. However, if you can’t find any just use Italian seasoning, a dash of garlic, a pinch of sugar, and some salt instead. Olive Oil – You want to use extra virgin olive oil. Ideally, Italian and of decent quality. Balsamic Vinegar – It has a slight sweetness and perfectly balances all the salty flavors. You can also use red wine vinegar if you don’t have any balsamic vinegar on hand. Herbs – Dried oregano and dried parsley are both classic herbs used in many Italian recipes.  Salt – No recipe would be complete without a touch of salt to season the ingredients and bring out the flavors. Black Pepper – It’s best to use freshly ground black pepper.

What Types Of Pasta Can I Use?

You can use any shape of bite-size pasta you like including rotini, fusilli, farfalle, penne, or rigatoni. It’s totally up to you and they are all delicious choices.

Can I Make This Recipe Gluten-Free?

Yes! Just use your favorite gluten-free pasta to make the recipe. And also read the label on the Italian salad dressing mix you choose to ensure that it is gluten-free.

Can I Make This Recipe Vegan?

Yes! Just omit the salami and cheese and it’s now vegan. You can also use a vegan parmesan in place of the non-vegan cheese and vegan sausage in place of the salami if you like. 

Leftovers

Antipasto pasta salad will keep in the fridge for up to 6 days in an airtight container. In fact, this pasta salad is often even better the next day! Which makes leftovers perfect for lunch!

Other Delicious Pasta Salad To Try

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