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–+ servings
Antipasto Pasta Salad with Deli Meats, Provolone & Pepperoncini
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
All the flavors of an Italian grinder sandwich in a pasta salad! Salami, provolone, tomatoes, and a creamy dressing make it a crowd favorite.
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A glass bowl filled with Antipasto Pasta Salad, featuring rotini, sliced pepperoni, cubes of cheese, black olives, lettuce, cherry tomatoes, and creamy dressing.
Prep Time15 minutes
Cook Time10 minutes
other time1 hour
Prep Time1 hour 25 minutes
servings8 servings

Ingredients

For the dressing:

  • 1 Cup Mayonnaise
  • ¼ Cup red wine vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Salt
  • ½ Teaspoon Red Pepper flakes
  • ½ Teaspoon Black Pepper

For the salad:

  • 1 pound Pasta Rotini
  • ½ Cup Salami slices, cut into strips
  • ½ Cup Pepperoni slices, cut into strips
  • ½ Cup Ham slices cut into strips
  • ½ Cup Pepperoncini Peppers chopped
  • 8 oz Provolone Cheese cut into cubes
  • 1 ounce cherry tomatoes cut in half
  • ¼ head Iceberg Lettuce shredded
  • ¼ Cup black olives optional

Instructions

Make the Dressing

  1. In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic, Italian seasoning, salt, red pepper flakes, and pepper. Cover and refrigerate until ready to use.
    1 Cup Mayonnaise, ¼ Cup red wine vinegar, 1 Tablespoon Olive Oil, 2 cloves Garlic, 1 Teaspoon Italian Seasoning, 1 Teaspoon Salt, ½ Teaspoon Red Pepper flakes, ½ Teaspoon Black Pepper

Cook and Cool the Pasta

  1. Boil rotini to al dente. Drain and rinse under cold water to stop the cooking and cool it down.
    1 pound Pasta

Prep the Mix-Ins

  1. Slice the meats, cube the cheese, halve the tomatoes, chop the pepperoncini, and slice the olives (if using).
    ½ Cup Salami, ½ Cup Pepperoni, ½ Cup Ham, ½ Cup Pepperoncini Peppers, 8 oz Provolone Cheese, 1 ounce cherry tomatoes, ¼ Cup black olives

Combine the Salad

  1. In a large bowl, mix the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.

Add the Dressing

  1. Pour dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.

Chill to Marry Flavors

  1. Cover and refrigerate the salad for at least 30 minutes before serving.

Add the Lettuce (Optional)

  1. Just before serving, fold in the shredded lettuce so it stays fresh and crisp.
    ¼ head Iceberg Lettuce

Toss & Serve

  1. Give everything one final toss and serve chilled!

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 45g | Protein: 20g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 1116mg | Potassium: 304mg | Fiber: 3g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 245mg | Iron: 2mg
CourseSide Dish
CuisineItalian
KeywordAntipasto Pasta Salad
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