5 Recipes

Antipasto Salad

Salami, cheese and olives in a bowl — Italian Chopped Salad, Antipasto Pasta Salad, Antipasto Tortellini Salad — for potlucks and easy suppers.

Contributors

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Italian Chopped Salad

A delicious and hearty Italian chopped salad with romaine lettuce, red onion, pepperoncini, black olives, provolone, salami, cherry tomatoes, and Italian vinaigrette.

520 cal27 g proteinServes 423 saves

Brooke Smith

Ingredients

2 large heads romaine lettuce
1/2 medium red onion
1/2 cup sliced pepperoncini rings
1/2 cup sliced black olives
1/2 lb. provolone
1/2 lb. good quality salami
12 oz. cherry or grape tomatoes
to taste freshly ground black pepper
if needed kosher salt
1/2 cup Italian Vinaigrette

Instructions

1Chop Romaine
2Gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
3Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

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More to try

appetizer

Antipasto Pasta Salad

1074 cal20 min16 saves

Samantha Knight

lunch

Antipasto Tortellini Salad

620 cal15 min11 saves

Crystal Schutt

lunch

Christie's Loaded Antipasto Pasta Salad

560 cal25 min7 saves

Christie Siders

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A Whole Deli Case In One Bowl

Antipasto salad is the dish you make when you want dinner to feel like something without turning on the oven. Cured meat, cheese, olives, a sharp vinegar dressing — it all comes together on the cutting board.

Cooks on Pepper reach for these when it's too hot to cook, when the church potluck is Sunday, or when there's leftover salami and half a bag of romaine that needs using up.

Every recipe here leans on the same handful of good things: Italian Chopped Salad with pepperoncini rings, Antipasto Pasta Salad with hard salami and pepperoni, Antipasto Tortellini Salad in an oregano vinaigrette, Italian Antipasto Salad with fresh mozzarella and marinated artichokes, and Christie's Loaded Antipasto Pasta Salad with tricolor rotini, mini pepperoni and diced ham.

Quick Tips

1
Rinse the pasta cold
Drain cooked rotini or tortellini and rinse under cold water for about 30 seconds so it stops cooking and the dressing doesn't turn gluey.
2
Dress it an hour ahead
Toss the pasta versions with dressing and chill at least 1 hour so the meat and cheese soak it up, then add a splash more vinegar before serving.
3
Keep lettuce out until serving
For the chopped salads, hold the romaine back and toss it in during the last 5 minutes so it stays crisp.
4
Use the jar oil
Pour 1 to 2 tablespoons of oil from the marinated artichokes or pepperoncini into your dressing instead of plain olive oil.