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Awesome Antipasto Salad

Awesome Antipasto Salad

Awesome Antipasto Salad is absolutely the BEST pasta salad I have ever eaten, ever! Full of meat and cheese with a Fabulous Italian Vinaigrette, it is sure to be a hit.

I made Awesome Antipasto Salad for a family wedding buffet and everyone raved about it. It keeps very well in the refrigerator for several days, too, so don’t be afraid to make a big batch.

Here’s my recipe, but you could add (or subtract) any ingredient you like. For example, you could use a different type of meat or cheese, leave out the pepperoncini, if you don’t care for it, etc.

Awesome Antipasto Salad
Cuisine: Italian
Recipe type: Side Dish
Serves: 10
  • 8 ounces pasta (I used colored spirals)
  • 5 ounces genoa salami, cubed
  • 3 ounces provolone cheese, sliced or chopped
  • 12 ounces artichoke hearts, canned in oil, drained
  • 8 pepperoncini, sliced thin (optional)
  • ½ small red onion, thinly sliced or chopped
  • 5 ounces fire-roasted peppers, chopped (from a can)
  • 8 pimento-stuffed green olives, sliced
  • 1 cup black olives, sliced
  • 2 tablespoons sun-dried tomatoes, cut small, optional
  • ½ cups olive oil
  • ½ cups red wine vinegar
  • 2 tablespoons sugar, or to taste
  • 1 ½ tablespoons Dijon-style mustard
  • 1 teaspoon dried basil, crushed
  • ¼ teaspoon black pepper
  • 4 cloves garlic, minced
  • liquid from artichoke hearts, optional
  • liquid from roasted peppers, optional
  1. Cook the pasta according to the package directions, but ONLY until al dente (done but still firm to the bite). Drain in a colander and immediately rinse with cold water until thoroughly cool, then drain again.
  2. In a medium sized bowl or a screw-top quart jar, combine the oil, vinegar, sugar, mustard, basil, pepper, and garlic. Add some of the juice from the fire-roasted peppers and from the artichoke hearts, if desired – they add some nice flavor to the dressing. Stir or shake well. NOTE: You will not need all of this dressing, but save the extra as an Italian dressing for other salads and keep it in the refrigerator.
  3. Chop the salami into small cubes (a little less than ½”) and put them into a large bowl.
  4. Cut the cheese into strips about 1½” long, or chop it, and add to the bowl.
  5. Chop the artichoke hearts into ½” pieces, discarding any tough outer leaves and add to the bowl.
  6. If using pepperoncini, cut off and discard the stem ends. Slice the rest of them thinly and add to the bowl.
  7. Peel and slice, or chop, the onion and add to the bowl.
  8. Chop the fire-roasted peppers and add to the bowl.
  9. Slice the green and black olives, if not already sliced, and put them into the bowl.
  10. When the pasta is thoroughly drained and cooled, add to the bowl and pour about half of the dressing over all. Toss until well mixed. Taste for seasoning and add salt and pepper, if needed. (I didn’t add either).
  11. Cover and chill at least 1 hour, or up to 2 days, stirring occasionally.
  12. Taste again before serving and add more dressing as needed. The pasta usually soaks up the dressing and the salad becomes too dry, so add as much more dressing as desired.
Nutrition Information
Calories: 353 Fat: 21.55g Carbohydrates: 26.36g Sugar: 6.11g Sodium: 1403mg Fiber: 2.45g Protein: 9.17g Cholesterol: 20mg


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