Antipasto Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 12 ounce short pasta such as rotini or penne; dry
- 1 tablespoon kosher salt for pasta water
- 1 cup salami diced
- 1 cup provolone cheese cubed
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1 cup roasted red peppers sliced
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup pepperoncini sliced
- 1/4 cup fresh parsley chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and season generously with 1 tablespoon kosher salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander and rinse under cold water until completely cool, then drain well.
- Transfer the cooled pasta to a large mixing bowl and set aside.
- On a cutting board, dice the salami and cube the provolone cheese.
- Halve the cherry tomatoes and chop the cucumber.
- Slice the roasted red peppers, black olives, green olives, red onion, and pepperoncini if not pre-sliced.
- Add the salami, provolone, tomatoes, cucumber, roasted red peppers, black olives, green olives, red onion, pepperoncini, and parsley to the bowl with the pasta.
- In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes until emulsified.
- Pour the dressing over the pasta mixture.
- Toss the salad thoroughly with a wooden spoon or spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
- Toss the salad again before serving and add a drizzle of olive oil or a splash of vinegar if it seems dry.
Notes
For best results, cook the pasta just to al dente so it holds its shape after chilling, and be sure to cool it completely to avoid melting the cheese and wilting the vegetables. Patting ingredients like roasted red peppers and olives dry prevents excess liquid from watering down the dressing. This salad is highly flexible—swap in artichoke hearts, different cured meats, or mozzarella balls, and adjust acidity with extra vinegar or lemon juice to taste. It keeps well for a day or two in the fridge, making it ideal for make-ahead lunches or gatherings; just bring it to room temperature for 10–15 minutes and retoss before serving.
Tried this recipe?Let us know how it was!