Antipasto Salad

Antipasto is made with Italian cheeses, meaty salami, fresh tomatoes, artichokes, salty Kalamata olives, and more! Served with perfectly cooked pasta and homemade Italian herb balsamic dressing.   

– 1 pound dry pasta  – 1 cup Genoa salami  – 1 cup cherry tomatoe – 1 cup artichoke hearts  – 1 cup mozzarella – ½ cup Kalamata olive – ½ cup roasted red pepper – ½ medium red onion  – ½ cup Asiago cheese – 1 tablespoon dry Italian salad dressing mix – ½ cup olive oil – ¼ cup balsamic vinegar – 2 tablespoons dried oregano – 1 tablespoon dried parsley – ¼ teaspoon salt – ½ teaspoon black pepper



Cook pasta according to the package instructions in boiling salted water. For one pound of pasta, use 2 gallons of water and 2 tablespoons of salt.   

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Then, without rinsing, drain the pasta and toss with a little olive oil to prevent sticking.  

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Throw the drained pasta and other salad ingredients into a large bowl and mix. Combine the dressing ingredients in a small bowl and whisk.   

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An alternative method is to combine all the ingredients in a small jar and shake well.  

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Whatever you do, fully combine the dressing to emulsify it and help the pasta absorb it.   

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Pour salad dressing over antipasto salad and mix well. Before serving, chill for at least an hour to blend flavours.  

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Italian Mac And Cheese 

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