36. Antipasti Pasta Salad

With all of the ingredients of a traditional Italian antipasti, this salad serves equally well as a starter or a luncheon main course. Be sure to ask the deli to cut the salami and provolone into 1/2" slices for you.


1 package (16 ounces) medium pasta shells
1/4 lb. hard salami, cubed
1/4 lb. sliced pepperoni, halved
1/4 lb. provolone cheese, cubed
4 medium Roma tomatoes, seeded and chopped
4 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup sliced pimiento-stuffed olives
1/2 cup Kalamata olives, pitted and sliced
1 bottle (8 ounces) red wine vinaigrette dressing
2 teaspoons dried oregano
1/2 teaspoon pepper

Make-Ahead Preparation:

Cook pasta according to package directions; rinse in cold water, drain and let cool slightly.

Place pasta in a large bowl; add salami, pepperoni, cheese, vegetables and olives. Add salad dressing, oregano and pepper; toss to coat. Cover and refrigerate until ready to serve, no more than two days.

Last Minute Preparation:

Check the salad. If the pasta has absorbed too much of the dressing, freshen it up by tossing with more dressing. Garnish with some pepperoncini.

1 comment:

  1. Made this this weekend for a BBQ and everyone loved it! Will definitely make again, but will probably tweak it by adding some more of my favorite antipasto ingredients- marinated artichoke hearts, spicy cherry peppers, etc. Made a couple of the other recipes on the blog and they are in the freezer- excited to see how they turn out! Thanks!