Antipasto Pasta Salad

  • Yield: 4 Quarts 1x


Bring the fun of an antipasto spread to picnic season with this colorful spin on an Italian favorite!



For the Salad:

  • 1 pound dried pasta (I used a mix of medium shells, cavatappi and racchette)
  • 1/4 cup olive oil
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced pitted olives
  • 7 ounces salami, diced
  • 8 fresh mozzarella, diced
  • 1/2 cup fire roasted peppers, diced
  • Freshly grated Parmesan cheese, for garnish

For the Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 3 tablespoons whole milk plain Greek yogurt (I used Stonyfield)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1/2 cup extra virgin olive oil


  1. Cook the pasta: Fill a large pot with salted water and bring to a boil. Cook pasta according to package instructions for al dente (mine took 8-9 minutes). Drain well and place in a large bowl. Mix 1/4 cup of olive oil into the pasta cool to room temperature, stirring occasionally to ensure it doesn’t stick together, while you prepare the rest of the ingredients.
  2. Make the vinaigrette: In a medium bowl, whisk together all ingredients except oil. Once combined, slowly drizzle in the oil, whisking as you go, until the dressing emulsifies and comes together. Refrigerate until ready to serve. (Makes about 1 cup dressing)
  3. Add tomatoes, olives, salami, mozzarella and roasted peppers to the pasta. Pour the vinaigrette over top and stir well to combine. Refrigerate for at least an hour. Garnish with Parmesan and serve.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

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