Antipasto Salad

Salad ingredients 

  • ¾ pound ziti pasta  
  • 1 package romaine lettuce (to yield 12 cups chopped) 
  • 8 ounces hard salami, cut into strips 
  • 4 ounces provolone cheese, cubed
  • 4 ounces mozzarella cheese, cubed 
  • ¼ cup grated pecorino Romano cheese 
  • 20 ounces cherry tomatoes 
  • 1/4 cup green olives 
  • 1/4 cup black olives, halved and pitted 
  • 1 cup marinated artichoke hearts 

Red Wine Vinaigrette ingredients

  • 1 bunch fresh basil, leaves chopped and stems discarded (about 2 cups) 
  • 3 Tablespoons basil paste 
  • ½ cup red wine vinegar 
  • 1 clove of garlic 
  • 2 teaspoons Dijon mustard 
  • 3 Tablespoons finely chopped onion 
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil 


Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender (but still firm to the bite), stirring occasionally, about 8 to 10 minutes. Drain pasta.

Step 2

In a blender, combine the basil, basil paste, vinegar, garlic, mustard, onion, salt and peppe.r Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the vinaigrette is smooth.

Step 3

In a large bowl, toss the cooked pasta with the remaining salad ingredients. Drizzle with dressing, toss to coat, and serve. (Serves 6 as a main course or 10 as a side salad.)

Kate Bolt
Recipe by Kate Bolt.