Antipasto Salad

There’s something undeniably refreshing about a well-crafted Antipasto Salad. It’s a dish that brings together vibrant flavors and textures, making it the perfect choice for any summer gathering. I remember the first time I made it; friends were coming over for a sunny afternoon barbecue, and I wanted to create something light yet satisfying. As I tossed together colorful vegetables, savory meats, and rich cheeses, I knew I was on to something special. The mingling aromas of fresh basil and garlic filled my kitchen, creating an inviting atmosphere that promised deliciousness. This isn’t just any salad; it’s a celebration of summer’s bounty, and every bite transports me back to those joyful moments spent with loved ones.

Main Ingredients for Antipasto Salad

The ingredients in Antipasto Salad are what make this dish truly special. Each component brings its own unique flavor and character, creating a salad that is both satisfying and refreshing. The key players include dry pasta as the base, offering a hearty element, while Genoa salami, mozzarella, and artichoke hearts add depth and richness. The colorful vegetables not only enhance the taste but also provide essential nutrients, making this a wholesome meal. Let’s dive into the ingredients:

• 1 pound dry pasta (such as penne, rotini, farfale, etc.) – The foundation of the salad, offering bulk and texture.
• 1 cup Genoa salami (diced) – Adds a savory, salty flavor that complements the other ingredients.
• 1 cup cherry tomatoes (halved) – Provides sweetness and a burst of freshness.
• 1 cup artichoke hearts (canned) – Offers a unique flavor that enhances the overall taste.
• 1 cup mozzarella (cut into bite-size pieces) – Creamy and mild, it balances the salty ingredients.
• ½ cup Kalamata olives (pitted) – Brings a briny depth that elevates the salad.
• ½ cup roasted red peppers (cut into thin strips) – Adds a sweet, smoky flavor.
• ½ medium red onion (sliced) – Offers a sharpness that brightens the dish.
• ½ cup Asiago cheese (grated) – Provides a nutty flavor that enhances the salad’s richness.
• 1 tablespoon dry Italian salad dressing mix – Infuses the salad with classic Italian flavors.
• ½ cup olive oil (extra virgin) – A healthy fat that brings everything together.
• ¼ cup balsamic vinegar – Adds acidity that balances the flavors.
• 2 tablespoons dried oregano – A fragrant herb that complements the Italian theme.
• 1 tablespoon dried parsley – Enhances the visual appeal and flavor.
• ¼ teaspoon salt – Essential for enhancing overall taste.
• ½ teaspoon black pepper (freshly ground) – Adds a touch of warmth and spice.

Directions for Antipasto Salad

Making Antipasto Salad is a breeze, and the steps are as enjoyable as the result. Each phase of the process allows you to immerse yourself in the beautiful aromas and colors of the ingredients. Let’s walk through the steps together:

1. Boil the pasta. Begin by bringing a large pot of salted water to a boil. You should use about 2 gallons of water for a full pound of pasta. This allows the pasta to cook evenly. Add about 2 tablespoons of salt to the water; this is crucial for flavor. Once the water is at a rolling boil, add the dry pasta. Cook according to the package instructions, stirring occasionally to prevent sticking. You want it to be al dente, which means it should be tender but still have a slight bite. Once done, drain the pasta but do not rinse it. Rinsing will wash away the starch that helps the dressing adhere.

2. Make the antipasto salad. In a large mixing bowl, combine the drained pasta with the prepared ingredients: Genoa salami, cherry tomatoes, artichoke hearts, mozzarella, Kalamata olives, roasted red peppers, red onion, and Asiago cheese. Gently toss everything together until evenly mixed. This is where the salad starts to come together, and the colors will be stunning!

3. Make the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, dry Italian salad dressing mix, dried oregano, dried parsley, salt, and black pepper. Ensure the ingredients are well combined. You can also place them in a jar and shake it up for a quick mix. The goal is to emulsify the dressing, allowing it to coat the pasta evenly.

4. Toss and serve. Pour the prepared dressing over the antipasto salad. Toss everything well, ensuring that each ingredient is coated with the dressing. Cover the salad and chill it in the fridge for at least one hour before serving. This chilling time allows the flavors to meld together beautifully, enhancing the overall taste of the salad.

Variations to Try

If you’re looking to switch things up with your Antipasto Salad, here are some variations to consider:

• Add some greens: Try adding fresh greens like arugula or spinach for a boost of nutrients and a pop of color.
• Include different cheeses: Experiment with cheeses like feta or provolone for a different flavor profile.
• Try grilled vegetables: Incorporate grilled zucchini or eggplant to add smokiness and depth to the salad.
• Use different dressings: Swap the balsamic for red wine vinegar or a creamy dressing for a different taste experience.
• Incorporate nuts: Add some walnuts or pine nuts for an extra crunch and richness.
• Use gluten-free pasta: If you have dietary restrictions, opt for gluten-free pasta to enjoy this dish without compromising flavor.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to six days.
• Freezing: It’s not recommended to freeze this salad as it may affect the texture of the ingredients.

Pairing Suggestions for Antipasto Salad

Pairing your Antipasto Salad can enhance the dining experience. Here are some fantastic options to consider:

• Grilled Chicken: Serve alongside grilled chicken breasts for a complete meal. The flavors complement each other beautifully.
• Crusty Bread: Pair with slices of fresh, crusty bread to soak up the delicious dressing.
• Cheese Platter: Create a cheese platter featuring various cheeses that mirror those in your salad for a cohesive menu.
• Wine Pairings: Enjoy with a light white wine or a refreshing sparkling water infused with lemon for a delightful beverage option.
• Picnic Delight: This salad is perfect for picnics and outdoor gatherings. Serve it in a large bowl, allowing guests to help themselves.
• Seasonal Touch: Consider seasonal variations by adding summer fruits like diced peaches or berries in warmer months.

FAQ

Conclusion

The Antipasto Salad is a vibrant dish that beautifully combines fresh ingredients and bold flavors, making it perfect for any gathering. I encourage you to try making it yourself and enjoy the delightful mix of tastes and textures. It’s a recipe you’ll want to share with family and friends, and I promise it will become a favorite in your home!

Antipasto Salad

The ultimate summer treat, Antipasto Salad combines fresh ingredients for a light yet satisfying dish. With rich flavors from quality meats and cheeses, this easy recipe is perfect for any gathering. Make it tonight and impress your guests!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 servings

Course: Salads, Side Dishes

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound dry pasta such as penne, rotini, farfale, etc.
• 1 cup Genoa salami diced
• 1 cup cherry tomatoes halved
• 1 cup artichoke hearts canned
• 1 cup mozzarella cut into bite-size pieces
• ½ cup Kalamata olives pitted
• ½ cup roasted red peppers cut into thin strips
• ½ medium red onion sliced
• ½ cup Asiago cheese grated
• 1 tablespoon dry Italian salad dressing mix
• ½ cup olive oil extra virgin
• ¼ cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• ¼ teaspoon salt
• ½ teaspoon black pepper freshly ground

Equipment

• Large Pot
• Cutting Board
• Grater
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Boil the pasta. Begin by bringing a large pot of salted water to a boil. You should use about 2 gallons of water for a full pound of pasta. This allows the pasta to cook evenly. Add about 2 tablespoons of salt to the water; this is crucial for flavor. Once the water is at a rolling boil, add the dry pasta. Cook according to the package instructions, stirring occasionally to prevent sticking. You want it to be al dente, which means it should be tender but still have a slight bite. Once done, drain the pasta but do not rinse it. Rinsing will wash away the starch that helps the dressing adhere.
2. Make the antipasto salad. In a large mixing bowl, combine the drained pasta with the prepared ingredients: Genoa salami, cherry tomatoes, artichoke hearts, mozzarella, Kalamata olives, roasted red peppers, red onion, and Asiago cheese. Gently toss everything together until evenly mixed. This is where the salad starts to come together, and the colors will be stunning!
3. Make the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, dry Italian salad dressing mix, dried oregano, dried parsley, salt, and black pepper. Ensure the ingredients are well combined. You can also place them in a jar and shake it up for a quick mix. The goal is to emulsify the dressing, allowing it to coat the pasta evenly.
4. Toss and serve. Pour the prepared dressing over the antipasto salad. Toss everything well, ensuring that each ingredient is coated with the dressing. Cover the salad and chill it in the fridge for at least one hour before serving. This chilling time allows the flavors to meld together beautifully, enhancing the overall taste of the salad.

Notes

• Quality Ingredients Matter: Using high-quality ingredients can significantly elevate the taste of your Antipasto Salad. Opt for fresh vegetables, premium olive oil, and flavorful cheeses.
• Properly Salt Your Pasta Water: This is vital for infusing flavor into the pasta. Use enough salt so that the water tastes like the sea!
• Don't Rinse the Pasta: Keep the starch on the pasta, as it helps the dressing cling better, leading to a tastier salad.
• Chill for Flavor: Letting the salad sit in the fridge allows the flavors to meld, making it even more delicious when served.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!