• Melinda O'Malley Keckler

Antipasto Pasta Salad

Updated: Oct 25, 2019

Of all the variations on pasta salad, this is one of my favorites. So much flavor here. So much garlic! Use the best quality balsamic vinegar you can find to make your dressing. This is inspired by those classic antipasto trays that are so delicious! Make it a day ahead so the pasta can soak up all that flavor from the dressing. A fresh side dish, perfect any time of year.

The sprinkling of balsalmic vinegar on the top of each serving gives the pasta an added burst of flavor.

Antipasto Pasta Salad

By: Melinda Keckler, Crinkled Cookbook


1 lb spiral pasta

1 english cucumber, peeled and diced

1 cup black or kalamata olives, sliced

1 cup marinated artichoke hearts, cut into bite-sized pieces

3/4 cup thinly sliced salami, cut into quarters

2 tbsp fresh basil, sliced thin

1 - 2 cups shredded mozzarella cheese

Cook pasta in boiling water. While pasta cooks, make your dressing - see below - and combine cucumbers, olives, artichoke hearts, salami and basil in a large bowl. Drain pasta and rinse with cold water. Add pasta to large bowl and stir gently to combine with the other ingredients, then add the dressing and toss well. Toss with mozzarella cheese. Cover and refrigerate overnight. (You can serve this right away, but the flavor will improve if served later.)


3/4 cup olive oil

4-5 tbsp balsamic vinegar

Juice of one lemon, plus 1/2 tsp of lemon zest (1-2 tbsp of juice)

4 cloves garlic, crushed

2 tsp dried oregano

2-3 pinches of salt

freshly ground black pepper

Note: If you don't have an immersion blender yet, this is a good reason to buy one. Otherwise, use a regular blender or whisk to combine the dressing ingredients.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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