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Antipasto Pasta Salad

All of the delicious meats and cheeses from your favorite antipasto platter come together in a crisp, cold Italian pasta salad!

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 8 people
Calories: 416 kcal
Course: Salad
Cuisine: Italian , American

Ingredients

FOR THE DRESSING:
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon paprika
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • ¼ teaspoon dried thyme
  • ½ cup olive oil
FOR THE SALAD:
  • 12 ounces uncooked bowtie pasta (farfalle), or other short pasta shape
  • 12 ounce jar quartered marinated artichoke hearts, drained
  • ½ cup drained and chopped roasted red peppers
  • 1 green bell pepper, seeded and chopped
  • 1 cup halved cherry or grape tomatoes
  • ½ cup (2 ounces) cubed salami
  • ½ cup (2 ounces) cubed pepperoni
  • ¼ cup finely diced red onion
  • 1 cup (4 ounces) cubed cheese (such as mozzarella or Swiss)
  • 2.25 ounce can sliced black olives, drained (about ½ cup)
  • Garnish: grated Parmesan cheese; chopped fresh parsley

Instructions

MAKE THE DRESSING:
    Cup of Yum
  1. Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
MAKE THE SALAD:
  1. Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.
  2. Drizzle dressing over the salad, tossing to coat. You might not need all of the dressing, so save the extra in a jar in the refrigerator for up to 1 week.
  3. Serve the salad immediately, or cover and refrigerate for up to 3 days. Give it a toss just before serving, and dress with additional vinaigrette to moisten, if desired. Garnish with Parmesan cheese and chopped fresh parsley.

Notes

  • For a shortcut, use your favorite store-bought red wine vinaigrette or Italian salad dressing.
  • Add lettuce: crisp, chopped Romaine would be a great addition to the salad.
  • Use any olives that you prefer.
  • Swap out the salami or pepperoni for other cured Italian meats, such as prosciutto, capicola and sopressata.
  • Any short pasta shape will work. Try elbow macaroni, penne, medium shells or tri color rotini spiral pasta in lieu of the bowtie pasta.
  • Antipasto Tortellini Pasta Salad: for a more decadent salad that eats like a meal, use cheese tortellini instead of regular pasta.
  • Pick your favorite cheese -- little fresh mozzarella balls, cubed mozzarella, sharp cheddar or Swiss will all work!

Nutrition Information

Serving 1/8 of the salad and dressing Calories 416kcal (21%) Carbohydrates 38g (13%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 21mg (7%) Sodium 933mg (39%) Potassium 256mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 767IU (15%) Vitamin C 31mg (34%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 416

% Daily Value*

Serving 1/8 of the salad and dressing
Calories 416kcal 21%
Carbohydrates 38g 13%
Protein 13g 26%
Fat 23g 35%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 21mg 7%
Sodium 933mg 39%
Potassium 256mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 767IU 15%
Vitamin C 31mg 34%
Calcium 140mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.