Description
This antipasto salad recipe is loaded with beef cured meats, cheese, pasta, and marinated veggies. It’s an Italian 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 microbial-rennet provolone cheese (diced)
- 1/2 to 3/4 cup assorted olives
- 1 (14 fluid ounce) can artichoke hearts (chopped)
- 8 ounces beef salami or turkey pepperoni (diced)
- 1/3 cup pepperoncini peppers (chopped)
- 1/2 cup roasted red peppers (chopped)
- 3 ounces bresaola or beef prosciutto (chopped)
- 2 tablespoons red onion (chopped)
- 2 tablespoons fresh basil (sliced thin)
- 1 medium tomato (chopped)
- 1/4 cup freshly grated microbial-rennet parmesan cheese
- Salt & pepper (to taste)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
Instructions
- Step: Boil the pasta, and once it’s done, rinse it under cold water and let it drain thoroughly.
- Step: Meanwhile, add the dressing ingredients to a small bowl and whisk together.
- Step: Prep the remaining ingredients and add them to a large salad bowl.
- Step: Toss everything together and season with salt & pepper as needed.
Notes
Serves 6-8 as a side dish or 4+ as a main course depending on portion size.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling and Mixing
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 545 kcal
- Sugar: 3 g
- Sodium: 1930 mg
- Fat: 41 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 69 mg
Keywords: antipasto pasta salad, Italian side dish, summer pasta salad, meal prep