Antipasto Pasta Salad, brimming with salami, Italian cheeses, roasted red peppers, artichokes, Kalamata olives and fresh herbs, is sure to make your next gathering a delicious one!
This dish speaks to me. It owns the colors, the aromas, the textures and the soul of Testaccio… a friendly, foodie neighborhood in the suburbs of Rome, Italy. (I know what you’re thinking… Aren’t all neighborhoods in Italy foodie?)
I’ve talked before about the food tour that Dom and I took in Testaccio when we celebrated out 25th anniversary. And although all of the days from that trip are held near and dear, this particular day is one that continues to show up in our conversations.
From our early stop at Volpetti Salumeria – the inspiration for this Antipasto Pasta Salad, to Flavio al Velavevodetto – with its award-winning Carbonara, to the little deli and its unforgettable supplì (fried risotto balls), all-natural gelato, freshly made bruschetta, and a final walk through Testaccio Market…
You can see why I can’t shake Testaccio’s crusty crumbs from the corners of my memory…
I’ve made this salad on numerous occasions and always when we’ve had a houseful. This salad goes a long way. I’ll make it as a pasta salad, and sometimes I’ll switch out the pasta for lettuce, tomatoes and basil.
Both salads are fabulous!
Antipasto Pasta Salad comes together quite simply by:
- Preparing your pasta al dente (of course!)
- Chopping your mix-ins into bite-sized pieces
- Whisking a little red wine vinegar with olive oil and black pepper
- Combining everything in a large bowl with a hearty sprinkle of Pecorino-Romano
- Finishing with a touch of Parmigiano-Reggiano (can never have too much cheese)
If you’re planning for the 4th of July and would like to bring a little Italian flair to the party – here you go!
- 1 lb. mini penne pasta, cooked to al dente and cooled
- ½ lb. Genoa salami, cut into bite-sized pieces
- ½ lb. sopressata, cut into bite-sized pieces
- ½ lb. sharp asiago, cut into bite-sized pieces
- ½ lb. fresh mozzarella, cut into bite-sized pieces
- 14 oz. artichoke hearts, drained and cut into bite-sized pieces
- 12 oz. roasted red peppers plus 3 Tbsp. juice
- 1 cup kalamata olives
- 3 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- Freshly ground black pepper, to taste
- ½ cup chopped Italian parsley
- ½ cup grated Pecorino-Romano
- Parmigiano-Reggiano for serving
- Prepare pasta according to box instructions and set aside.
- In a large bowl, place the pasta, the meats, cheeses, and artichokes.
- Slice the roasted red peppers and add to the bowl along with juices.
- Combine olive oil, vinegar and black pepper and pour over the entire dish. Add parsley and grated Pecorino.
- Stir to combine.
- Refrigerate until serving.
- When ready to serve, add Parmigiano-Reggiano and mix thoroughly.
In case you forgot to pin!