This antipasto salad recipe is loaded with Italian meats, cheese, pasta, marinated veggies, and olives, and it has a delicious easy homemade vinaigrette dressing.
"Antipasto" translates to "before the meal" in Italian, and usually comprises an assortment of tasty nibbles that are served as an appetizer.
This antipasto pasta salad is substantial and filling. It can be served as a meal in itself or as an appetizer/part of a bigger assortment of dishes like at a BBQ or family gathering. You could even add more pasta and double the dressing if you need to feed a crowd.
This salad can be prepped while your pasta cooks, so the whole thing is easy to make in about half an hour.
You may also like my Easy Antipasto Skewers.
Recipe notes & tips:
- This salad is very flexible and forgiving! If you don't have a particular ingredient or would prefer to sub with something else, no problem. Here's some substitution ideas:
- Change up the meats - I used pepperoni, but salami would be fine. Mortadella would be delicious too. I bought the kind that you need to cut up, but you could also buy pre-sliced, and that'll work just fine.
- Change up the cheese - try swapping the provolone for mozzarella balls or even feta (although it's not Italian).
- Swap the jarred roasted red peppers for a fresh red bell pepper.
- Use a jar of marinated artichoke hearts that are packed in oil vs. canned ones.
- Don't have fusilli/rotini pasta? Swap for a different shape.
- Serving this right away? Add in a handful of fresh baby spinach, arugula, or some romaine lettuce if you want more veggies.
- You could definitely throw in some fresh herbs from your garden in addition to the basil.
- This salad will keep in the fridge for 3-5 days, and it's a great make ahead salad.
- You could halve the recipe if you don't have a lot of people to feed. As a main course, this would feed 4 people quite easily since it's quite rich and protein-packed. For a side, it could feed 6-8, depending on portion size/what else it's served with.
More delicious salads to try:
- Panzanella Salad Recipe
- Easy Broccoli Salad
- No Mayo Potato Salad
- Creamy Cucumber Salad
- Easy Potato Salad with Bacon
Questions about this antipasto salad? Let me know in the comments below!
- 1.5 cups uncooked fusilli pasta
- 8 ounces provolone cheese diced
- 1/2 to 3/4 cup assorted olives
- 1 (14 fluid ounce) can artichoke hearts chopped
- 8 ounces salami or pepperoni diced
- 1/3 cup pepperoncini peppers chopped
- 1/2 cup roasted red peppers chopped
- 3 ounces prosciutto chopped
- 2 tablespoons red onion chopped
- 2 tablespoons fresh basil sliced thin
- 1 medium tomato chopped
- 1/4 cup freshly grated parmesan cheese
- Salt & pepper to taste
- 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
- This salad is very forgiving. Ingredient quantities are just suggestions, so, for example, if you'd prefer to use up an entire container of something or skip an ingredient, that will work just fine.Boil the pasta, and once it's done, rinse it under cold water and let it drain thoroughly.
- Meanwhile, add the dressing ingredients to a small bowl and whisk together.
- Prep the remaining ingredients and add them to a large salad bowl.
- Toss everything together and season with salt & pepper as needed.
- Serves 6-8 as a side dish or 4+ as a main course (really depends on portion size and what else is served with it).
- Blog post includes more tips on substitutions and ways you can change this salad up if needed.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.