Description
A vibrant, make-ahead pasta salad loaded with crunchy Romaine and radicchio, savory Italian meats, fresh cheeses, and a tangy-sweet herb vinaigrette. Perfect for potlucks, picnics, or casual gatherings—this colorful salad pleases every palate!
Ingredients
Units
Scale
SALAD:
- 1 lb Short-cut pasta (Penne rotini, or shells)
- 1 large Romaine lettuce (Shredded)
- 1 head Radicchio (Shredded)
- 6 oz Spicy salami (Chopped)
- 3 oz Pepperoni (Chopped)
- 3 oz Prosciutto (Torn into bite-size pieces)
- 2 cups Cherry tomatoes (Halved)
- 1 cup Mixed pitted olives (Torn)
- 1 Red bell pepper (Chopped)
- 1/2 cup Sliced pepperoncini
- 1 cup Fresh basil leaves (Torn)
- 1 cup Mini mozzarella cheese balls
- 1 cup Provolone cheese (Cubed)
- 1/2 cup Parmesan cheese (Shaved)
DRESSING:
- 1/2 cup Extra virgin olive oil
- 1/4 cup Champagne vinegar
- 2 tbsp Lemon juice (Freshly squeezed)
- 2 tsp Dijon mustard
- 1 tbsp Fig preserves (Or 2 tsp honey)
- 1 small Shallot (Finely chopped)
- 2 cloves Garlic (Finely chopped)
- 1/2 cup Fresh mixed herbs (Basil oregano, dill, chopped)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente. Drain, rinse under cold water, and transfer to a large mixing bowl.
Prep the Salad Base:
- To the warm pasta, immediately add shredded Romaine and radicchio, chopped salami, pepperoni, prosciutto, cherry tomatoes, olives, bell pepper, pepperoncini, and torn basil.
Make the Dressing:
- In a small bowl or jar, whisk together olive oil, champagne vinegar, lemon juice, Dijon, fig preserves (or honey), shallot, garlic, and mixed herbs until emulsified. Season with salt, pepper, and chili flakes to taste.
Combine & Toss:
- Pour the dressing over the pasta-salad mixture and toss gently to coat evenly.
Add Cheeses & Chill:
- Fold in mozzarella balls, cubed provolone, and shaved Parmesan.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional but recommended).
Serve:
- Give the salad a final gentle toss, adjust seasoning if needed, and transfer to a serving platter or bowl.
Notes
- For a vegetarian version, omit the meats and add extra olives or artichoke hearts.
- The salad keeps well for up to 2 days in the fridge—toss again before serving.
- Swap in your favorite antipasti ingredients, such as roasted red peppers or marinated artichokes, for variety.
- If the salad thickens when chilled, thin with a splash of extra olive oil or vinegar before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Cuisine: Italian‑American, Party Foods
Nutrition
- Calories: 450
