Antipasto Salad Recipe

Fresh basil vinaigrette and savory cured meats elevate this antipasto salad to a vibrant favorite you’ll always want at the heart of your summer picnic table. It’s delicious with a crusty baguette, a cold glass of Rosé, a side of marinated artichokes, a handful of fresh arugula; in fact most things.

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Antipasto Salad Recipe Ingredients

For the Red Wine Vinaigrette:

• 1 bunch fresh basil, leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil

For the Antipasto Salad:

• 1 pound fusilli pasta
• 1/2 cup hard salami, cut into thin strips
• 1/2 cup smoked turkey, cut into thin strips
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated Asiago cheese
• 2 tablespoons green olives, halved and pitted
• 2 tablespoons roasted red peppers, cut into strips
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

How To Make Antipasto Salad Recipe

1. Whisk the herbal vinaigrette: Start by preparing your flavor base. In a blender or food processor, combine the fresh basil leaves, red wine vinegar, garlic, Dijon mustard, salt, and pepper. Blend until the basil is finely chopped and the mixture is bright green. With the machine still running, slowly drizzle in the extra-virgin olive oil. This emulsification process is the secret to a smooth, velvety dressing that clings perfectly to the pasta.
2. Boil the pasta to perfection: Bring a large pot of heavily salted water to a rolling boil over high heat. Add the fusilli pasta and cook for 8 to 10 minutes. You are looking for a texture that is “al dente”—tender but still firm to the bite. This is crucial for a pasta salad, as the pasta will soften slightly once it begins to absorb the vinaigrette. Drain the pasta thoroughly and set aside to cool slightly.
3. Assemble the antipasto medley: In a large, festive serving bowl, toss together the cooked fusilli with the salami strips, smoked turkey, provolone, and Asiago cheese. Add the halved green olives and the roasted red peppers. These ingredients provide a wonderful variety of textures, from the chewy meat to the salty olives and the creamy, sharp cheeses.
4. Toss and infuse: Drizzle the fresh basil vinaigrette over the salad. Use a large set of tongs to toss everything together until every spiral of pasta and every strip of meat is well coated. Season with the final 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. For the best results, let the salad sit for at least 15 minutes before serving to allow the flavors to marry.

Recipe Tips

• Al Dente is Key: Never overcook the pasta for an antipasto salad. If the noodles are too soft, they will break apart when you toss the heavy meats and cheeses into the bowl.
• Cheese Quality: Using a combination of mild Provolone and sharp, nutty Asiago provides a sophisticated flavor profile. If Asiago isn’t available, a high-quality Pecorino Romano makes an excellent substitute.
• The “Wait” Secret: While you can serve this immediately, this salad is actually better after an hour in the fridge. The pasta acts like a sponge, soaking up the garlic and basil from the vinaigrette.
• Meat Strips: Cutting the salami and turkey into uniform “matchsticks” ensures that you get a bit of everything in every forkful.

What To Serve With Antipasto Salad Recipe?

This Antipasto Salad Recipe is a hearty, all-in-one meal that needs a light or crunchy pairing! A Basket of Warm Focaccia is the quintessential choice for mopping up any leftover vinaigrette. For a more substantial spread, a side of Grilled Italian Sausages adds a lovely smoky heat that pairs perfectly with the roasted peppers! A handful of Pepperoncini or a glass of Chilled Pinot Grigio pairs wonderfully with the salty salami and basil notes.

How To Store Antipasto Salad Recipe

• Refrigerate: Store the salad in an airtight container for up to 3 to 4 days.
• Maintain Freshness: If the salad looks a little dry after being in the fridge overnight, simply toss it with a tiny splash of olive oil or red wine vinegar to revive the dressing.
• Avoid Freezing: Do not freeze this salad. The fresh basil in the dressing will turn black and the pasta will lose its structure once thawed.

Antipasto Salad Recipe Nutrition Facts

• Calories: 385 kcal (per serving)
• Total Fat: 24 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 740 mg
• Total Carbohydrates: 32 g
• Protein: 14 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredient brands.

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