Ny Style Antipasto Salad

"Where I grew up in NY state, versions of this type of salad were plentiful. Don't confuse this with a traditional Italian antipasta - this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton - this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. I use Skinner brand tri-color rotini spirals that come 12 ounces bags."
 
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photo by Tread photo by Tread
photo by Tread
photo by Darkhunter photo by Darkhunter
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 30mins
Ingredients:
17
Serves:
25-30
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ingredients

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directions

  • Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
  • In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
  • Pour dressing over veggies and toss well.
  • Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
  • Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
  • Serves a crowd!

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Reviews

  1. This pasta salad is FABULOUS!!! I used one box the new Barilla pasta(corkscrew) that has a ton of protein and the omega 3's in it. I also used Genoa Salami instead of pepperoni. I added some red and green bell pepper, and used about two tablespoons each of fresh minced oregano and basil. The dressing was the perfect amount for one box of the pasta I used. With the herbs and a couple dashes of crushed red pepper it had the perfect punch. I LOVED IT!!! It was exactly what I was looking for!!! THANK YOU!!!
     
  2. Easy, attractive, delicious ! It's a new favorite at our house ! Thanks HeatherFeather. :-)
     
  3. I made this for 4th of July weekend and it was a real hit. The pepperoni really makes it, but it's also delicious without for the vegetarians. It disappeared very quickly! HeatherFeather is right, seasonings must be adjusted to taste. We liked ours a little spicier, so added more seasoning, but it's great in any case.
     
  4. This was a great summer salad for a bunch of kids at Band Camp, cool and filling it went pretty quickly. I loved the dressing, very tasty, thanks for the recipe Heather!
     
  5. I agree that this a great for the summer. I use mozzarella for the cheese and bottled creamy Italian dressing. I have served the fixings tossed with 6 cups of salad greens instead of pasta and quite enjoy it that way.
     
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Tweaks

  1. I used ziti and salami because that's what I had on hand as well as a bag of shredded Italian cheese blend which was already in the fridge.
     
  2. I agree that this a great for the summer. I use mozzarella for the cheese and bottled creamy Italian dressing. I have served the fixings tossed with 6 cups of salad greens instead of pasta and quite enjoy it that way.
     
  3. This stole the show at my 4th of July party last night! When I got done making this, the bowl was ENORMOUS. My guests had double and triple helpings, and even went back into the fridge to finish the last of it after the fireworks were over. No leftovers for me. ;( I used all provolone, I quartered roma's, used genoa salami in place of pepperoni and omitted the broccoli because it seemed out of place. After tasting it, I'd stick with omitting the broccoli again. I used olive oil and tripled the garlic. Sheer perfection. Definitely high quality and taste. The marinated artichokes really sent this one over the top!
     
  4. I loved the blending of all the beautiful colors of the ingredients to the pasta salad. Besides being delicious it was beautiful to look at and very appealing to the senses. However, I used only one package of 12 ounce pasta, one 2 ounce can of sliced black olives and salami instead of pepperoni. Great recipe for a large group.
     
  5. This pasta salad is FABULOUS!!! I used one box the new Barilla pasta(corkscrew) that has a ton of protein and the omega 3's in it. I also used Genoa Salami instead of pepperoni. I added some red and green bell pepper, and used about two tablespoons each of fresh minced oregano and basil. The dressing was the perfect amount for one box of the pasta I used. With the herbs and a couple dashes of crushed red pepper it had the perfect punch. I LOVED IT!!! It was exactly what I was looking for!!! THANK YOU!!!
     

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