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Homemade Antipasto Salad

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
  • Total Time
    Prep: 50 minutes + chilling Cook: 10 min.
  • Makes
    50 servings

Ingredients

  • 2 packages (1 pound each) spiral pasta
  • 4 to 5 large tomatoes, chopped
  • 3 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 pound thinly sliced Genoa salami, julienned
  • 1 pound sliced pepperoni, julienned
  • 1/2 pound provolone cheese, cubed
  • 1 cup pitted ripe olives, halved
  • DRESSING:
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 cups olive oil

Directions

  • 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.
Nutrition Facts
3/4 cup: 214 calories, 15g fat (4g saturated fat), 19mg cholesterol, 514mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Kirstie
    Jun 12, 2020

    Umm. That is just pasta salad. ??

  • Jason
    May 31, 2020

    Can't call it 'antipasto' if it has pasta in it; basic cooking knowledge. ???????

  • chicagokathy
    May 14, 2019

    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.

  • eldie1959
    Jul 12, 2018

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

  • Christina
    Jul 3, 2018

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

  • Venice
    Jul 18, 2017

    OMG! If it has pasta in it, it's NOT antipasto. Maybe not a bad recipe for a PASTA salad, but please change the name. Thanks.

  • Darla02
    Jul 18, 2017

    No comment left

  • hkarow9713
    Apr 22, 2017

    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.

  • MrsArmy
    Apr 20, 2016

    What a "crowd pleaser" !

  • karinw64
    Apr 19, 2016

    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.