What happens when pasta and an antipasto platter meet? It's not a riddle but instead a perfectly revamped pasta salad recipe that combines the great Italian flavours of antipasto with the soul-satisfying taste of pasta. And just a quick heads-up — this antipasto pasta salad recipe could just be your favourite new dish!
This is a great recipe if you like to put your own personal stamp on a dish. Although it's delicious the way it is, you can easily create a vegetarian version by replacing the meat with grilled vegetables
or deli-style marinated vegetables. If fusilli isn't your favourite, check out our pasta guide
to find another perfect pasta option, and feel free to add or subtract more meat, cheese, olives and red pepper to suit your personal taste.
Antipasto pasta salad
Serving size 6 to 8
- 3/4 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup finely chopped sun-dried tomatoes packed in oil
- 1/4 cup freshly grated Grana Padano Parmesan or parmigiano-reggiano cheese
- 1 garlic clove
- 1/2 teaspoon kosher or ground sea salt
- 1 teaspoon fresh thyme leaves
- Fresh ground pepper, to taste
- 6 cups cooked fusilli pasta
- 1-1/4 cup provolone cheese, cut into small cubes
- Approximately 100 grams of prosciutto, thinly sliced and cut into strips
- Approximately 100 grams of Italian salami, thinly sliced and cut into strips
- 1/2 packed cup kalamata olives, pitted and sliced
- 1/3 packed cup pimento-stuffed green olives or other green olives, pitted and sliced
- 1/3 cup roasted red pepper, chopped
- 1/3 cup grated Asiago cheese
- Fresh basil leaves to garnish
In a large pot of salted water, cook the pasta to al dente, per the package instructions.
- Meanwhile, for the dressing, pour the extra-virgin olive oil, both vinegars and the Parmesan into a small bowl or shaker.
- Whisk in the sun-dried tomatoes.
- On a small cutting board, smash the garlic clove, and cover it with the salt. Finely mash and mince the garlic.
- Add the salted garlic and thyme to the oil mixture. Add freshly ground pepper to taste.
- Shake or whisk the mixture until blended, and then set it aside.
- When the pasta is done, drain and run it under cold water to cool.
- Pour 6 cups of cooked pasta into a large bowl.
Add the provolone cubes, sliced meat, olives and red pepper.
- Whisk or shake the dressing again, and pour it over the pasta salad. Mix the salad to combine.
- Stir in the grated Asiago and basil, and then refrigerate until ready to serve.
Serve cold, and garnish with fresh basil leaves.
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