I love a good antipasto platter for a summer appetizer. You too? Shelby always makes a great one with lots of variety of flavors and textures!
I love how the cured meats, sharp cheese, olives, and pestos really compliment each other.
Today I needed a side dish for a quick summer lunch and realized that I had all the makings of a great antipasto platter and also a half a box of pasta that I needed to use. I took all of my ingredients and turned it into this creamy, zesty antipasto pasta salad.
It was wonderful! We had company for lunch, and several had seconds of this bright, cool salad.
I made sure to add lots of different textures and flavors. My salad ingredients:
- green olives
- artichoke hearts
- shredded Parmesan cheese
- grape tomatoes (halved)
- pepperoncinis (sliced)
- Italian salami
This is a super versatile recipe that you can really make your own. Other ideas:
- kalamata olives
- pesto
- fresh basil leaves
- sun-dried tomatoes
- pepperoni or prosciutto
- romano cheese
- fresh Spinach
Try it; you’ll love it.
- 1 box of dried pasta (I used penne)
- 1 small jar green olives (roughly chopped)
- 1 small jar artichoke hearts (roughly chopped)
- 1 small carton grape tomaotes (halved)
- ½ small jar pepperoncinis (sliced)
- 12 sliced Italian salami (roughly chopped)
- ½ C Caesar or creamy Italian dressing
- Cook the pasta according to the package directions. Drain water, rinse, and let completely cool.
- Stir all ingredients together and refrigerator until ready to eat.
More Summer Salad Inspiration:
Fresh Tomato and Mozzarella Salad
Refreshing Strawberry and Spinach Salad
Southwest Chopped Chicken Salad
Happy Summer, dear readers!
