Bring together bold Italian flavors in one bowl with this antipasto pasta salad.

Antipasto Pasta Salad

(1 pound each) spiral pasta

onions,

green peppers, chopped

Genoa salami, julienned

pepperoni,

BelGioioso Provolone cheese, cubed

olives,

DRESSING:

red wine vinegar

sugar

oregano

salt

pepper

olive oil

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.

For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Totally delish!  It's cold pasta, a vinaigrette and all the ingredients of antipasto, hence the name.  No misleading here.  Seriously?  Someone gave this salad a low rating because of the NAME?  Their loss.  As for me and my house we will serve this salad!

An excellent recipe that I made for my Super Bowl party. Very flavorful. It was a big hit.

Like most cooks, I adapted this recipe to add or change ingredients my family likes the most. One 16oz. package of small shells was enough as I thought 2 of the spiral pasta was a bit much. I also added a can of kidney beans, hearts of palm and 4 cans of artichoke hearts. The amazing part of this recipe is the dressing. It's absolutely perfect in tase and amount for a very large salad. I did change it to 1T. oregano and 1T. basil to please my Italian husband but other than that I kept everything else the same. Everyone who eats this salad wants the recipe! Thank you Linda for sharing.

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an entrée.  Btw, I haven't tried this recipe yet.  But it sure sounds and looks great.

antipasto: Literally meaning "before the meal. (Sharon Tyler Herbst in Food Lover's Companion) Now we know what it really means. So this salad can certainly be eaten before the meal. However it is so good it can be the meal. And you can call it whatever you want and that is the point, It's a title and it is good!

Absolutely delicious! There are NEVER any leftovers! Stop splitting hairs over terminology. Enjoy the dish for goodness sake!

This dressing is wonderful, no matter what you call the dish you put it on - you can call it dessert for all I care!!  It's actually the one dressing that I like on pasta when it's a more dense  pasta than angel hair.  And adding the salami, pepperoni, and cheese, of course, can make it a main dish as well.  So, to me, your title is NOT misleading.  And I DO know - as does everybody else, I'm sure, what  the original - antipasta/o - refers to!  All the ingredients work together perfectly, and it's my opinion that the sugar really does the trick to make it all work.  Thanks for posting this, Linda!

Wow was this salad easy to make & so good! I used mozzarella instead of provolome, but it still turned out great. Would defintiely make again & it's really easy to cut in half for a smaller serving.

I have made this many times, and the bowl is always empty. Changing the name to Mud Salad would not make it any less delicious! LOL :)

This salad is sooo good.  The dressing is amazing.  I had to cut the recipe in half since there are just 2 of us (3 if you count my cat, who also loved the dressing).  Even cutting the recipe in half it lasts for three days.  But it is worth it.

I modified this recipe & cut it in half because it made so much.  I put fresh cucumbers in it, skipped the salami & added baby pepperoni.  The dressing was AMAZING!!!!  Definitely make it again.

So good!  I did quarter the recipe because it's just the 2 of us.  Didn't add beans or olives but I did add marinated mushrooms (quartered), and marinated artichokes (quartered).  Also things on a great antipasti platter.  Loved the meat and cheese!  I also used fresh moz I had to use up.

I cut the recipe in 1/2.  Very yummy!  Tasted even better the next day.

There's no need to criticize the name on a recipe and give it a low rating without  trying it. It's called antipasto salad because it has the antipasto inredients, and adding the pasta makes it a SALAD. Having gotten that off my mind...this salad is delicious! I made it for a family party and it disappeared. The only changes I made were using red onions, and multicolored peppers- green red and orange- to make it look more festive.  Oh- and I added some marinated artichokes...yummy!

hey Linda, tell your Auntie Pasto that her salad is delicious!  ;) thank you for sharing it with us!!

This is delicious! I love the addition of garbanzo beans. I used monterey jack

This salad is really good using tri colored pasta! Pretty too. Peg

Favorite picnic salad - LOVE the dressing!  Omitted the beans and black olives. Sprinkled with shredded Parmesan.

I have made this many times. Just cut the recipe in half. Very Good!

I love this salad no matter what it's named!!! I am just curious about your name as I went to school with a girl named Linda Harrington who had a sister named Joyce. (in Massachusetts)

https://videodam.tmbi.com/wp-content/uploads/2024/05/HomemadeAntipastoSalad_DIYD_25677_050321_H.mp4

Check out this video for how to make a Homemade Antipasto Salad

antipasto pasta salad

Prep Time: 50 minutes

Cook Time: 10 minutes

Total: 60 minutes

Servings: 32

Author : Suzanne Podhaizer

Ingredients

Instructions

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