Homemade Antipasto Salad Recipe
Homemade Antipasto Salad Recipe photo by Taste of Home
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Homemade Antipasto Salad Recipe

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This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
TOTAL TIME: Prep: 1 hour + chilling
MAKES:50 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 50 servings


  • 2 packages (1 pound each) spiral pasta
  • 4 to 5 large tomatoes, chopped
  • 3 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 pound thinly sliced Genoa salami, julienned
  • 1 pound sliced pepperoni, julienned
  • 1/2 pound provolone cheese, cubed
  • 1 cup pitted ripe olives, halved
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 cups olive oil

Nutritional Facts

3/4 cup: 255 calories, 15g fat (4g saturated fat), 21mg cholesterol, 501mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 9g protein.


  1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next eight ingredients.
  2. For dressing, pulse vinegar, sugar, oregano and seasonings in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 servings.
Originally published as Antipasto Salad in Taste of Home February/March 2006, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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MrsArmy User ID: 7660369 247288
Reviewed Apr. 20, 2016 Edited Jan. 12, 2017

"What a "crowd pleaser" !"

karinw64 User ID: 8116784 247261
Reviewed Apr. 19, 2016

"So good! I did quarter the recipe because it's just the 2 of us. Didn't add beans or olives but I did add marinated mushrooms (quartered), and marinated artichokes (quartered). Also things on a great antipasti platter. Loved the meat and cheese! I also used fresh moz I had to use up."

homemadewithlove User ID: 4311884 246515
Reviewed Apr. 3, 2016

"Favorite picnic salad - LOVE the dressing! Omitted the beans and black olives. Sprinkled with shredded Parmesan."

katie2375 User ID: 7932133 228291
Reviewed Jun. 21, 2015

"Excellent! Skipped the beans."

Scoviegirl User ID: 6915457 225840
Reviewed May. 3, 2015

"Best pasta salad I've ever had!! Used Canellini beans instead of Garbanzos. Used garlic stuffed green olives instead of black olives. I halved the recipe but should have quartered it. This is now a favorite. Thank you for sharing the recipe."

Yayisima User ID: 7129702 146067
Reviewed Nov. 1, 2014

"Great, everyone liked it"

mrsohcook User ID: 7093830 61078
Reviewed Oct. 11, 2014

"Love the flavor. The dressing is a wonderful change from bottled Italian dressing. My husband and I eat this as the main dish for lunch as it has the meats. I do not always use the garbanzo beans (or beans at all). It is so good."

Peggyloubit User ID: 6794397 138980
Reviewed Jun. 23, 2014

"This salad is really good using tri colored pasta! Pretty too. Peg"

Mary-Eve User ID: 7247535 57441
Reviewed May. 5, 2014

"Very good recipe. I make it often for potluck meals, and the only ingredients I change are the green peppers (use red instead) and navy or kidney beans instead of the garbanzo beans."

maryHodges User ID: 3263641 150763
Reviewed May. 2, 2014

"So we've Americanized an Italian dish...Whoopie! Didn't need the lecture. The salad is great, Linda! I've taken it to potlucks, funeral meals and family reunions and always get compliments and asked for the recipe. Sometimes I add summer squash to give more it color."

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