I’ve already highlighted in some of my previous recipes how much I appreciate Italian cuisine. Their dishes truly have it all—simplicity, incredible flavors and textures, and excellent nutrition.
With all these factors in mind, it’s easy to see why I love Italian cooking so much. That’s why I’m excited to share another recipe that has its origins in this beautiful country.
This time, it’s for antipasto pasta salad—one of my all-time favorite dishes. It’s flavorful, vibrant, nutritious, and incredibly easy to make.
Antipasto Pasta Salad
This antipasto pasta salad is a vibrant, easy-to-make dish that’s perfect for picnics, potlucks, or a simple, delicious lunch.
Ingredients
- 1 pound seashell pasta
- ½ pound Asiago cheese, diced
- ¼ pound pepperoni sausage, chopped
- ¼ pound Genoa salami, chopped
- 3 medium tomatoes, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, chopped
- 1 (6 ounce) can black olives, drained and chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt and ground black pepper to taste
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 34mgSodium: 884mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 15g
Instructions
1. Boil the Water: Fill a large pot with salted water and bring it to a boil on the stovetop.
2. Cook the Pasta: Add the shell pasta to the boiling water, stirring occasionally, and let it cook for around 9 minutes, until it’s tender but still slightly firm.
3. Drain and Cool: Drain the pasta, rinse it with cold water to cool it down, then drain once more.
4. Place Pasta in Bowl: Transfer the cooled pasta to a large mixing bowl.
5. Add Salad Ingredients: To the pasta, add the Asiago cheese, salami, pepperoni, cherry tomatoes, bell peppers, and olives.
6. Sprinkle with Dry Dressing Mix: Sprinkle the dry dressing mix over the ingredients in the bowl, then stir everything until evenly combined.
7. Chill the Salad: Cover the bowl and place it in the refrigerator for at least 1 hour to let the flavors blend.
8. Make the Dressing: In a small bowl, whisk together the oil, vinegar, oregano, parsley, Parmesan, salt, and pepper. Cover and set aside until serving.
9. Dress the Salad: When it’s time to serve, pour the prepared dressing over the chilled salad and toss until everything is well mixed. Enjoy!
You can serve this delicious salad as a main course for lunch, or enjoy it as a side dish alongside grilled meats, sandwiches, or a flavorful Italian meal.
Since it’s best served chilled or at room temperature, it’s perfect for summer barbecues, picnics, and potlucks.