Southern Antipasto Salad

Barbara Drexler


This is the way my Mom taught us to cook. Start out with a great recipe and make it better.

If 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

Yum! The blend of dressing and mayonnaise in this salad is delish... a great combination of tangy and creamy. We couldn’t find the Italian Blend cheese with herbs that Barbara recommends, so we used an unseasoned Italian cheese blend instead and it still worked very well. Test Kitchen Avatar The Test Kitchen


★★★★★ 7 votes

1 Hr 15 Min
1 Hr
Stove Top


  • 2 lb
    tri colored rotini corkscrew pasta
  • 8 oz
    sliced pepperoni, quartered
  • 4
    green onions
  • 2 can(s)
    black olives, sliced (2.25 ounce)
  • 1/2 jar(s)
    capers(small jar)
  • 3 c
    mayonnaise dressing
  • 1 bottle
    paul newmans balsalmic vinigrette salad dressing
  • 2 tsp
    dried italian herb seasoning
  • 4 sprig(s)
    fresh basil, chopped
  • 8 oz
    sargentos bistro blends italian pasta cheese with italian herbs
  • ·
    shredded parmesan cheese

How to Make Southern Antipasto Salad


  1. Cook pasta according to package instructions, drain in a colander, set aside, rinse in cold water and drain
  2. Place the pasta, pepperoni, onions, black olives,and capers in a mixing bowl
  3. Whisk mayo and Salad dressing together in a separate bowl. Add to pasta. Stir until coated
  4. Add chopped basil, Italian Seasoning, and cheese blend. Stir until blended
  5. Cover and store in refrigerator overnight. Right before serving sprinkle additional Italian Seasoning and Parmesan Cheese on the top of the bowl.

Printable Recipe Card

About Southern Antipasto Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern
Collection: Picnic Picks!
Other Tag: Quick & Easy

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