southern antipasto salad

★★★★★ 7
a recipe by
Barbara Drexler
Fairdale, KY

This is the way my Mom taught us to cook. Start out with a great recipe and make it better. If the pasta seems a little dry after sitting overnight, just whisk more mayo and salad dressing together and add to it before topping with seasoning and Parmesan cheese.

Blue Ribbon Recipe

Barbara has taken all the flavors of an antipasto platter and turned it into a delicious pasta salad. For those unfamiliar with antipasto, it's traditionally the first course of an Italian meal. It's a grazing tray filled with cured meat, olives, pickled vegetables, cheese, and more. This has a wonderful blend of Southern-based salads and an Italian pasta salad. Sweet and tangy, the dressing complements all the flavors in the salad. The hint of fresh basil and green onions adds a summer-like freshness to the dish. Pepperoni and olives are classic antipasto flavors and they shine bright in here. This will be a tasty addition to summer cookouts.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 25
prep time 1 Hr 15 Min
cook time 1 Hr
method Stove Top

Ingredients For southern antipasto salad

  • 2 lb
    tri colored rotini corkscrew pasta
  • 8 oz
    sliced pepperoni, quartered
  • 4
    green onions
  • 2 can
    black olives, sliced (2.25 oz each)
  • 1/2 jar
    capers (small jar, 3.5 oz)
  • 3 c
    mayonnaise dressing
  • 1 bottle
    Paul Newmans balsamic vinaigrette salad dressing
  • 2 tsp
    dried Italian herb seasoning
  • 4 sprig
    fresh basil, chopped
  • 8 oz
    Sargento Italian blend shredded cheese
  • shredded Parmesan cheese

How To Make southern antipasto salad

Test Kitchen Tips
This makes a lot of pasta salad. If you're not serving a crowd, the recipe can easily be cut in half.
  • Drained and cooled pasta in a colander.
    1
    Cook pasta according to package instructions. Drain in a colander. Rinse in cold water and drain. Place pasta in a bowl.
  • Italian dressing and mayonnaise whisked together in a bowl.
    2
    Whisk mayo and salad dressing together in a separate bowl. Add to pasta. Stir until coated.
  • Pepperoni, onions, black olives, and capers added to the bowl.
    3
    Place the pepperoni, green onions, black olives, and capers in the mixing bowl.
  • Basil, Italian seasoning, and Italian cheese blend folded into the pasta.
    4
    Add chopped basil, Italian seasoning, and Italian cheese blend. Stir until blended.
  • Pasta salad chilling in the fridge.
    5
    Cover and store in refrigerator overnight.
  • Parmesan cheese and seasoning sprinkled over the Antipasto Pasta Salad.
    6
    Right before serving, sprinkle additional Italian seasoning and Parmesan cheese on the top of the bowl.
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