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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hkarow9713 User ID: 7604678 265012
Reviewed Apr. 22, 2017

"Wow was this salad easy to make & so good! I used mozzarella instead of provolome, but it still turned out great. Would defintiely make again & it's really easy to cut in half for a smaller serving."

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."

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