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!


  • 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)


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.



  • 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


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.