Go Back
Antipasto Pasta Salad on a plate
Andrew Fowler

Antipasto Pasta Salad

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry gemelli
  • 1 tbsp fine salt for pasta water
  • 4 oz sliced salami cut into short strips
  • 4 oz sliced deli ham cut into short strips
  • 1 cup canned artichoke hearts drained and quartered
  • 1/3 cup sliced pepperoncini drained
  • 1/3 cup pitted green olives halved
  • 4 oz fontina cut into small cubes
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Method
 

  1. Boil gemelli with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
  2. Whisk oil, vinegar, Dijon, oregano, and pepper in large bowl.
  3. Toss in pasta, salami, ham, drained artichokes, pepperoncini, and olives to coat. Gently fold in fontina.
  4. Serve cool or cover and promptly refrigerate at least 30 minutes.
  5. Retoss before serving; refrigerate leftovers within 2 hours.