If you’re searching for a dish that’s bursting with bold flavors, vibrant colors, and delightful textures, look no further than this Antipasto Salad Recipe. It’s a brilliant medley of pasta, cured meats, fresh vegetables, and tangy dressing all coming together in one glorious bowl. Whether you’re planning a casual get-together or want a refreshing meal to brighten your day, this Antipasto Salad Recipe promises a charming blend of Italian-inspired goodness that’s as fun to make as it is to eat.
Ingredients You’ll Need
The magic of this Antipasto Salad Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds a unique layer—a punch of saltiness, a burst of freshness, or a satisfying bite—that makes this salad so irresistibly good.
- 1.5 cups uncooked fusilli pasta: The spirals grip the dressing perfectly, delivering flavor in every forkful.
- 8 ounces provolone cheese (diced): Smooth and mild, it balances the savory meats with creamy goodness.
- 1/2 to 3/4 cup assorted olives: These bring a briny pop that elevates the whole dish.
- 1 (14 fluid ounce) can artichoke hearts (chopped): Tender with a subtle tang, they add great texture contrast.
- 8 ounces salami or pepperoni (diced): A flavorful punch of cured meat essential for that traditional antipasto vibe.
- 1/3 cup pepperoncini peppers (chopped): Lending a mild heat and zesty zip to brighten the salad.
- 1/2 cup roasted red peppers (chopped): Sweet and smoky, enhancing both color and savoriness.
- 3 ounces prosciutto (chopped): A delicate, salty addition that melts in your mouth.
- 2 tablespoons red onion (chopped): Bringing a refreshing crunch and sharp bite.
- 2 tablespoons fresh basil (sliced thin): Adds a fragrant, herbaceous note to uplift the salad.
- 1 medium tomato (chopped): Gives a juicy, fresh component balancing all the richer flavors.
- 1/4 cup freshly grated parmesan cheese: Adds a nutty, savory finish that’s unmistakably Italian.
- Salt & pepper (to taste): Simple seasoning to bring harmony to the salad’s flavors.
- 1/4 cup olive oil: The heart of the dressing, providing silkiness and richness.
- 2 tablespoons red wine vinegar: Offers a sharp, tangy contrast that brightens the dish.
- 1/2 teaspoon garlic powder: Adds a subtle garlicky warmth without overpowering.
- 1/4 teaspoon Italian seasoning: A blend of herbs that ties everything to classic Mediterranean roots.
- 1 teaspoon honey: Just a touch of sweetness to balance the acidity.
- 1/2 teaspoon Dijon mustard: Gives the dressing a gentle kick and emulsifies the oil and vinegar beautifully.
How to Make Antipasto Salad Recipe
Step 1: Cook the Pasta
This salad is wonderfully forgiving, so ingredient amounts can be adjusted based on your preferences or what you have on hand. Start by boiling your fusilli pasta until al dente—the spiraled shape soaks up the dressing splendidly. Once cooked, rinse the pasta under cold water to stop cooking and drain thoroughly; this ensures your salad won’t become soggy.
Step 2: Whisk the Dressing
While the pasta cooks and cools, combine olive oil, red wine vinegar, garlic powder, Italian seasoning, honey, and Dijon mustard in a small bowl. Whisk these ingredients until smooth and well emulsified. This dressing is the soul of the salad, perfectly balancing tang, sweetness, and savory nuances.
Step 3: Prepare Salad Components
Gather your chopped provolone, meats, vegetables, and herbs in a large mixing bowl. Each ingredient adds a textural element—from creamy cheese to crisp onions and tender artichokes. This step is where the vibrant colors come alive, making your salad visually stunning as well.
Step 4: Combine and Season
Pour the dressing over the pasta and salad ingredients. Toss everything gently but thoroughly to ensure every bite has a little bit of everything. Taste, and then season with salt and pepper as needed. The layers of flavors—salty, sweet, tangy, and herbaceous—come together beautifully here.
How to Serve Antipasto Salad Recipe
Garnishes
For an extra-special touch, sprinkle additional freshly grated parmesan cheese on top before serving. A few whole fresh basil leaves or thinly sliced pepperoncini peppers can also brighten the presentation and add a delightful aroma as you dig in.
Side Dishes
This Antipasto Salad Recipe pairs beautifully with crusty bread or garlic knots to soak up any remaining dressing. For a heartier meal, try serving it alongside grilled chicken or roasted vegetables, turning the meal into a satisfying Italian-inspired feast.
Creative Ways to Present
Serve this salad in individual mason jars layered with ingredients for a charming picnic or potluck option. Another idea is to create antipasto salad skewers—threading salami, mozzarella, olives, and roasted peppers onto toothpicks for fun, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Antipasto Salad Recipe into an airtight container and refrigerate. It will stay fresh for up to three days. Keep in mind the pasta may soak up more dressing over time, so toss the salad before serving again to redistribute flavors.
Freezing
Since this salad contains fresh vegetables and delicate cured meats, freezing is not recommended as it will alter the texture and flavor negatively. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is designed to be served cold or at room temperature. Reheating is unnecessary and could diminish the refreshing qualities that make this Antipasto Salad Recipe so enjoyable.
FAQs
Can I use a different type of pasta?
Absolutely! While fusilli works great because of its shape, other short pasta like rotini, penne, or farfalle are wonderful substitutes and will hold the dressing just as well.
Is it possible to make this salad vegetarian?
Yes. Simply omit the salami, pepperoni, and prosciutto, and consider adding more hearty veggies like artichokes or sun-dried tomatoes to maintain flavor and texture balance.
How long does the salad date keep its best flavor?
For the freshest taste and best texture, enjoy within two to three days of preparing. After that, the pasta tends to absorb too much dressing and the vegetables may lose their crunch.
Can I adjust the spiciness of the salad?
Definitely! The pepperoncini peppers are the main contributors to the mild heat, so you can reduce or omit them to suit your taste, or add a splash of chili flakes for a kickier version.
What’s the best way to serve this at a party?
Serve it chilled in a large bowl with colorful garnishes and plenty of serving spoons. Offering crusty bread or crostini alongside makes it easy for guests to enjoy it as a light meal or appetizer.
Final Thoughts
Your new go-to Antipasto Salad Recipe is a true celebration of flavors, textures, and easy preparation. It’s an engaging dish that invites customization and sharing—perfect for brightening any meal or occasion. I can’t wait for you to toss this together, taste the harmonious blend, and have it become one of your favorite recipes to pull out again and again!
Print
Antipasto Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Antipasto Salad featuring a medley of pasta, cured meats, cheeses, and marinated vegetables, tossed in a tangy homemade Italian dressing. Perfect as a hearty appetizer or a light meal for six.
Ingredients
Pasta
- 1.5 cups uncooked fusilli pasta
Cheeses
- 8 ounces provolone cheese, diced
- 1/4 cup freshly grated parmesan cheese
Meats
- 8 ounces salami or pepperoni, diced
- 3 ounces prosciutto, chopped
Vegetables & Pickled Items
- 1/2 to 3/4 cup assorted olives
- 1 (14 fluid ounce) can artichoke hearts, chopped
- 1/3 cup pepperoncini peppers, chopped
- 1/2 cup roasted red peppers, chopped
- 2 tablespoons red onion, chopped
- 1 medium tomato, chopped
- 2 tablespoons fresh basil, sliced thin
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt & pepper, to taste
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook 1.5 cups of fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then let it drain thoroughly to remove excess moisture.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard until smooth and emulsified.
- Assemble Ingredients: Chop and prepare the remaining ingredients: 8 ounces diced provolone cheese, 1/2 to 3/4 cup assorted olives, 1 can (14 oz) chopped artichoke hearts, 8 ounces diced salami or pepperoni, 1/3 cup chopped pepperoncini peppers, 1/2 cup chopped roasted red peppers, 3 ounces chopped prosciutto, 2 tablespoons chopped red onion, 1 medium chopped tomato, and 2 tablespoons thinly sliced fresh basil. Add all to a large salad bowl.
- Toss Salad: Add the cooled fusilli pasta and the dressing to the salad bowl. Toss gently to combine all ingredients evenly. Season with salt and pepper to taste, then sprinkle with 1/4 cup freshly grated parmesan cheese before serving.
Notes
- The salad is flexible—feel free to adjust ingredient quantities or omit any items to suit your taste.
- Chilling the salad for an hour before serving enhances the flavors.
- If preferred, substitute the pasta with rotini or penne for similar results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding fresh herbs like oregano or parsley can add an extra layer of flavor.
