Antipasto Pasta Salad
It's like a deli meat board meets some al dente pasta, with mozzarella bites, a few seasonal veggies and basil pesto dressing drizzled all over it. It's an Italian feast on a plate that can double as lunch or a side dish for potlucks, picnics and barbecues.
Servings 6 servings
Ingredients
For the pasta:
- 3 cups dried short pasta (fusilli or penne)
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
For the salad:
- 1 cup cherry tomatoes
- 1 medium cucumber
- 15 slices of salami I use Napoli
- 1 ½ cups fresh mozzarella cheese balls
- 6 to 8 slices prosciutto
- ½ cup olives black, green or a mix
- ½ cup sliced onion
For the pesto vinaigrette dressing:
- ¾ cup fresh basil
- ¼ cup fresh parsley
- 2 tablespoon lemon juice or red wine vinegar
- ½ to 1 teaspoon minced garlic depending on your taste
- ¼ to ⅓ tablespoons olive oil
- Salt and black pepper to taste
Instructions
For the vinaigrette dressing:
- Process ¾ cup fresh basil, ¼ cup fresh parsley, 2 tablespoons lemon juice or wine vinegar, salt to taste, ½ to 1 teaspoon minced garlic and ¼ cup olive oil. I use an immersion blender. It can be more or less smooth, depending on your preference. Taste and adjust seasonings, olive oil and lemon juice or vinegar if needed.
- Transfer to a glass jar or bowl, cover with plastic wrap and refrigerate while cooking the pasta.
For the pasta:
- Cook 3 cups dry, short pasta according to package directions in a large pot of salted water until al dente.
- Drain well and transfer to a shallow large bowl. Drizzle with 1 tablespoon of olive oil, stir to mix lightly and let cool down.
- Stir the pasta with half of the dressing. Check seasonings and add additional salt and black pepper to taste.
Assemble the pasta salad:
- Cut 1 cup cherry tomatoes into halves and 1 medium cucumber into slices, then in half or quarters.
- Cut the 15 salami slices in half or strips. Cut 1 and ½ cups mozzarella balls in half or quarters. Have ready ½ cup olives and ½ cup sliced onion.
- Add ¾ of the pesto pasta to the serving platter or bowl.
- Scatter half of the salami, mozzarella, olives and onion over the pasta and toss lightly to mix.
- Drizzle half of the remaining dressing over it.
- Repeat with the remaining ingredients, adding the 6 to 8 slices of prosciutto on top and sprinkle with the remaining dressing.
Notes
Short, dry pasta is the best. It's easier to eat and similar in size to the other ingredients. I like fusilli because the sauce or dressing coats it more easily, but penne, orecchiette, rotini or other similar pasta works fine.
Pesto: you can make it up to a week ahead and keep it in a glass jar with a tight lid. Add a thin layer of olive oil before closing so the color stays vibrant.
Store leftovers covered in plastic wrap in a bowl or an airtight container in the fridge for about 3 days. This salad doesn't freeze well.
