This antipasto salad is an easy, make ahead recipe that will please a crowd. I made it the day before and delayed putting the Italian dressing until just before serving. I served it for a “docktail” party on a cruise we were on and served it in individual 4 oz. Plastic containers with small forks. It was a big hit! It really is delicious and would be a hit at any potluck too!

INGREDIENTS:

  • 8 oz. Small shell pasta, or your favorite pasta including rotini
  • 6 oz. Salami, sliced into strips
  • 10 oz. Cherry tomatoes, halved (3 cups)
  • 1 English cucumber, diced
  • 1/2 red onion, finely diced
  • 2 packages of 8 oz. Fresh mozzarella pearls
  • 1 cup Kalamata olives, pitted
  • 1/2 cup green olives, pitted and halved
  • 1 cup roasted red peppers, drained and chopped
  • 1/3 cup parsley, finely chopped
  • 1 cup diced sharp cheddar cheese
  • 1 cup Creamy Italian Dressing, added to taste (recipe included)

DIRECTIONS:

Cook pasta according to package instructions in salted water just until pasta is Al dente.

While pasta cooks, prep remaining ingredients and make the Creamy Italian Dressing.

Add dressing a little at a time and mix, taste and add more as needed. Refrigerate until ready to serve.

CREAMY ITALIAN DRESSING:

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp white wine vinegar
  • 1/4 cup Parmesan cheese, finely grated
  • 1 Tbsp mayonnaise
  • 1 garlic clove, finely grated or pressed
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Direction:

Combine all ingredients in a mason jar, cover tightly with lid and shake until well combined. Add more salt to taste if desired. Store in the refrigerator. Can be refrigerated up to 2 weeks.