Antipasti Pasta Salad

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

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My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

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Antipasti – Inspired Pasta Salad

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt; set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

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Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

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If desired, add some cherry tomatoes, and basil leaves.

Serve at room temperature with the vinaigrette.

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note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.

By Published On: May 26th, 201644 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

44 Comments

  1. Travel Gourmet May 26, 2016 at 7:14 AM - Reply

    Gorgeous salad Mimi! Lots of my favourite things :)

  2. ladyredspecs May 26, 2016 at 7:51 AM - Reply

    Most pasta salads are bland and blah, but this looks seriously delicious Mimi, loads of flavour here

  3. cookingwithshy May 26, 2016 at 10:23 AM - Reply

    Yummm..that’s one great looking salad!!!

    • chef mimi May 26, 2016 at 11:12 AM - Reply

      Thank you! I thought it was especially good!

  4. Our Growing Paynes May 26, 2016 at 12:18 PM - Reply

    Ooh what a fun idea for a salad. Love the flavours you have here.

  5. Nancy May 26, 2016 at 3:19 PM - Reply

    This looks spectacular and so appropriate for the hot weather in my corner of the world!

    • chef mimi May 26, 2016 at 5:10 PM - Reply

      Here, too! Summer has arrived, although not officially!

  6. apuginthekitchen May 26, 2016 at 3:30 PM - Reply

    That salad is making me really hungry it looks amazing Mimi. Love antipasto, all that delicious meat and cheese, oh my!!!

    • chef mimi May 26, 2016 at 5:09 PM - Reply

      My family and I could live off of meats and cheeses, so antipasto was easy inspiration!

  7. Tasty Eats Ronit Penso May 26, 2016 at 4:38 PM - Reply

    This looks so very delicious. It’s like mufalletta sandwich in the form of a salad! :)

    • chef mimi May 26, 2016 at 5:09 PM - Reply

      You’re so right! It’s got all of the yummy elements!

  8. cheri May 26, 2016 at 4:43 PM - Reply

    Such a beautiful salad Mimi, loved how you rolled and cut the Prosciutto, beautiful presentation.

  9. anotherfoodieblogger May 26, 2016 at 8:17 PM - Reply

    This would be perfect to eat an hour before my Pure Barre workout! I need PROTEIN before it and lots of water or I just die in class. (On class #8 now, woo hoo!) I have never seen a pasta salad like this before, great job on giving me a new take on it, Mimi. :)

    • chef mimi May 26, 2016 at 9:02 PM - Reply

      You are so welcome! Protein is really good.

  10. Frank Fariello May 27, 2016 at 7:44 AM - Reply

    Ah yes, it’s that time of year again. I love the informality of summer cooking and eating—and there’s no better example than a nice pasta salad!

  11. Shanna Koenigsdorf Ward May 27, 2016 at 10:04 AM - Reply

    Perfectly composed! Great balance in this dish. I would not take anything on the side, for sure. :-)

    • chef mimi May 27, 2016 at 3:26 PM - Reply

      Thanks Shanna! How’s it all going with the little ones and the move?

  12. Kim Bultman May 27, 2016 at 12:39 PM - Reply

    Mimi, I’ve been playing catch up since I got home… belated Birthday wishes (that post was MARVELOUS and I’m so glad you shared your adventures!) Thanks, too, for this antipasto salad recipe — perfect for the upcoming long holiday weekend! Wishing you a relaxing, memorable three days with lots of “grazing.” I love salads that invite you to “create” luscious bites.

    • chef mimi May 27, 2016 at 3:27 PM - Reply

      Thanks Kim! This would be a great picnic salad! I really love composed and layered salads!

  13. Gerlinde de Broekert May 27, 2016 at 10:47 PM - Reply

    There is nothing better than pasta salad like yours to please a crowd on a warm summer day.

    • chef mimi May 28, 2016 at 6:45 AM - Reply

      Absolutely! Although I could eat this year round!!

  14. Karen May 28, 2016 at 7:27 AM - Reply

    Now that is a crowd pleasing salad if I’ve ever seen one.

  15. Moya May 29, 2016 at 3:29 AM - Reply

    Love salads that you can play with the ingredients… and your recipes looks so delicious :)

  16. Cocoa & Lavender May 29, 2016 at 8:57 AM - Reply

    What a great way to do antipasto for a crowd! Love it!

    • chef mimi May 29, 2016 at 2:38 PM - Reply

      Thank you! I’ll take it any way I can get it!

  17. chezlerevefrancais May 29, 2016 at 1:31 PM - Reply

    So pretty and lovely pictures. I’ve just been to St Jean de Luz and there was a restaurant called Chez Mimi so I thought of you! :)

    • chef mimi May 29, 2016 at 2:37 PM - Reply

      Oh, that’s so sweet! My real name was Marie-France, but no one could ever pronounce it in the US. So I was always Mimi and now its my legal name!

  18. OrganicIsBeautiful May 30, 2016 at 10:01 PM - Reply

    Lovelyyyy ☺

    Sabrina ××
    http://www.OrganicIsBeautiful.com

  19. canelakitchen May 31, 2016 at 9:05 AM - Reply

    Mimi this plate look absolutely delicious :)

  20. The Gourmet Gourmand May 31, 2016 at 12:27 PM - Reply

    Oh wow- this looks just perfect for this time of year! Love the antipasto flavors!

    • chef mimi June 1, 2016 at 9:41 AM - Reply

      Who doesn’t love meats and cheeses? (only crazy people)

  21. Marie Renello June 1, 2016 at 9:40 AM - Reply

    Hello Mimi! You have a beautiful blog, I enjoyed reading your about me page too, everything looks delicious here! Marie

  22. bradthegourmand June 21, 2016 at 11:32 AM - Reply

    This looks fantastic! I had never considered turning a beautiful antipasti into a pasta salad, but it’s a brilliant idea. Planning to try it out this weekend! – Brad

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