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pasta salad  in bowl with box of wine and two wine glasses
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Antipasto Pasta Salad

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.
Course Main Course, Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 770kcal

Ingredients

Red Wine Vinaigrette:

  • 1 cup basil stemmed and leaves chopped (about one big handful fresh basil)
  • 1/4 cup red wine vinegar
  • 1/4 cup oil from marinated artichokes
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard

Antipasto Salad:

  • 8 ounces fresh mushrooms stems removed and halved
  • 8 ounces grape tomatoes
  • 4 cloves garlic smashed
  • 1 tablespoon olive oil
  • 1 pound pasta I used penne
  • 8 ounces salami artisan salami, sliced thick and then into strips
  • 4 ounces prosciutto sliced into strips
  • 12 ounces fresh mozzarella I used one container fresh mozzarella marinated
  • 1/4 cup kalamata olives green and/or kalamata olives, halved and pitted
  • 1/4 cup roasted peppers roasted yellow and red peppers, cut into strips
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup romano cheese grated
  • 1/4 cup parmesan cheese grated
  • freshly ground black pepper to taste

Instructions

  • To make the dressing, combine all dressing ingredients in the blender and blend until smooth.
  • Preheat oven to 425 degrees F. Add mushrooms, tomatoes, and garlic to a baking dish and drizzle with olive oil. Bake in preheated oven for 30 minutes.
  • While the mushroom mixture is roasting, boil a pot of salted water. Once boiling, cook pasta al dente, about 2 minutes short of recommended cooking time. When done, drain and toss in a bit of olive oil to prevent sticking. Set aside until salad is ready.
  • While mushroom mixture and pasta are cooking, cut up all remaining salad ingredients (except for the romano cheese) and combine in a bowl. Once pasta and mushroom mixture have cooled, add to salad and toss.
  • Pour dressing over mixture, toss to combine.
  • Can be served right away but tastes even better the next day after flavors have developed.

Nutrition

Calories: 770kcal | Carbohydrates: 48g | Protein: 29g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 1276mg | Potassium: 473mg | Fiber: 3g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 10mg | Calcium: 318mg | Iron: 2mg