Description
This antipasto salad recipe is loaded with plant-based deli slices, microbial-rennet cheese, pasta, and marinated veggies. It’s an Italian-inspired take on pasta salad that you can easily make ahead of time for stress-free summer entertaining!
Ingredients
Scale
- 1.5 cups uncooked fusilli pasta
- 8 ounces provolone cheese (diced, microbial-rennet)
- 1/2 to 3/4 cup assorted olives
- 1 (14 fluid ounce) can artichoke hearts (chopped)
- 8 ounces plant-based savory deli slices (diced)
- 1/3 cup pepperoncini peppers (chopped)
- 1/2 cup roasted red peppers (chopped)
- 3 ounces plant-based dry cured style slices (chopped)
- 2 tablespoons red onion (chopped)
- 2 tablespoons fresh basil (sliced thin)
- 1 medium tomato (chopped)
- 1/4 cup freshly grated parmesan cheese (microbial-rennet)
- Salt & pepper (to taste)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
Instructions
- Boil Pasta: Boil the pasta, and once it’s done, rinse it under cold water and let it drain thoroughly.
- Prepare Dressing: Add the dressing ingredients to a small bowl and whisk together.
- Combine: Prep the remaining ingredients and add them to a large salad bowl.
- Toss: Toss everything together and season with salt & pepper as needed.
Notes
Serves 6-8 as a side dish or 4+ as a main course. Leftovers will keep in the fridge for 3-4 days in an airtight container. For best results, add the dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 30 mg
Keywords: pasta salad, antipasto, vegetarian, summer salad, cold pasta