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Antipasto salad

*Best* Antipasto Salad

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x


This colorful antipasto salad is hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.


  • 1/2 pound spiral pasta
  • 1 cup cherry tomatoes
  • 1/4 medium red onion
  • 2 cups chopped romaine
  • 1/4 cup chopped fresh basil
  • 1 jarred roasted red pepper
  • 1 cup pitted olives (we used green and black)
  • 1 cup artichoke quarters (from a can: marinaded if you can find them)
  • 1/2 cup sliced pepperoncini
  • 8 ounces mozzarella (fresh or cubed, or marinaded if you can find it)*
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar or maple syrup
  • 6 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt
  • 1 tablespoon Italian seasoning


  1. Start a pot of well salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside).
  2. Slice the cherry tomatoes in half. Finely dice the red onion. Chop the romaine and fresh basil. Thinly slice the roasted red pepper.
  3. In a large bowl, add the cooked pasta with the chopped veggies, olives, artichoke quarters (drained) and pepperoncini (drained). Add the mozzarella, cutting it into cubes or pieces.
  4. In a small bowl, whisk the white wine vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil.
  5. Add the dressing to the bowl with the pasta and veggies, then add the salt and Italian seasoning. Stir to combine. Taste and add additional salt as desired.


*You can also add cured meats like salami or prosciutto.

  • Category: Salad
  • Method: Boiled
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Antipasto salad