Antipasto Summer Salad
This pasta salad has been my go to salad over the last few weeks. It’s a play on an Italian salad, with my own personal spin. If you love the rich flavors of olives, salami and garlicky dressing you will love this. I probably make and enjoy a charcuterie board at least once a week. I love the combinations of cheese and olives and salami, tapenade, makes me so happy! So anyway, one day I was thinking these ingredients would be pretty nice mixed with some pasta. It took a few tries to get the dressing just right but I think I’ve got it now.
Over the weekend I made this pasta for a small gathering and the reviews were awesome and really gave me the incentive to share this pasta salad with you.
Antipasto Summer Salad
If you love a good antipasto board then you will love this salad, a combination of rich flavors in one salad.
Author: Miss T
Cuisine: Bermudian
Recipe type: salads
Serves: 6-8 servings
Prep time:
Cook time:
Total time:
Ingredients
- 1 small box of fusilli pasta cooked according to package instructions and rinsed
- 1½ cups of cherry tomatoes slices in halves
- Half red onion diced
- 1 cup olives sliced
- 1 cup mini mozzarella balls
- ¼ lb of hard salami sliced into strips
- ¼ cup flat leaf parsley (or italian) chopped
- For the dressing:
- ½ cup red wine vinegar
- ½ cup EVOO
- 3 garlic cloves diced finely
- 1 tsp honey
- 1½ tsp italian seasoning
- ¼ tsp salt
Instructions
- Combine all the ingredients for the salad into a large mixing bowl.
- Mix the ingredients for the dressing in a glass dish thoroughly.
- Taste to see if you need more salt or seasoning .
- Pour the dressing over the salad and mix together well.
- Cover with plastic wrap and let sit for at least an hour in the fridge.
- Turn the salad over a few times to make sure the salad is properly coated and serve cold.
Notes
Make ahead of time to give the dressing time to set into the other ingredients. Stir the salad a few times while it is sitting to make sure the dressing doesn't go to the bottom of the bowl. Always stir salad before serving.
