Antipasto Salad

Antipasto Salad

Pasta, pepperoni, mozzarella and a zesty dressing make this cold salad incredibly satisfying. 

Course Salad
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 288 kcal


For the dressing

  • 1/3 cup olive oil
  • tablespoons white wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder

For the salad

  • 2 cups cooked pasta penne, rotini etc.
  • 4 cups chopped vegetables: carrots cucumbers, broccoli, cauliflower, radishes, tomatoes, peppers, green beans, etc.
  • 1/2 cup chopped turkey pepperoni
  • 1/2 cup chopped or shredded mozzarella cheese I used chopped up string cheese
  • 2 Tbsp chopped fresh herbs basil, parsley, thyme, rosemary etc


To make the dressing

  1. Whisk together all ingredients until well combined.

To make the salad

  1. Combine all ingredients in a large bowl. Drizzle with a bit of the dressing at a time, stirring until desired coating is achieved.
  2. Serve on top of greens.
Nutrition Facts
Antipasto Salad
Amount Per Serving (1 g)
Calories 288 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 57mg2%
Carbohydrates 27g9%
Sugar 5g6%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.