How Appetizing: Salami Antipasto Salad

Having a go to appetizer is key for any host.  An antipasto salad is always a good way to go as you almost always have the necessary ingredients to come up with a tasty version.  The key is to maintain a certain amount of Mediterranean flavor allowing you to add other ingredients. 

Cubed chicken and ham work great as well as various cold cuts.  Today we put salami to work not only because it is delicious in this dish, but also because today is National Salami Day.  I think you will find this an excellent way to mark the day.

antipasto by Sam Henderson of Today's Nest

savour... good starts

Get the rest after the jump...

Salami Antipasto Salad


Before you start:

If you have olive tapenade in your fridge you may wish to add a couple of tablespoons to the salad for extra flavor.

The pasta you choose is mostly personal preference.  Just be sure to choose a shape that is not too flat or too big.

This is excellent as a starter, but could easily be used as a light lunch on its own.


The ingredients:

2 cups pasta dried pasta

2 tablespoons thinly sliced scallion

1/3 cup roasted peppers in oil chopped into 1/4 inch pieces.

1 small can (2-3 oz) of sliced ripe olives

1/2 cup pepperoncini sliced into thin rings

1/2 cup freshly grated parmesan cheese

3 tablespoons sundried tomatoes - chopped

1/4 cup italian dressing of choice or homemade vinaigrette

salt and pepper to taste

hearts of romaine for serving


The method:

  1. Prepare your pasta as directed.  Drain, but do not rinse.  Set aside.
  2. Cut up all ingredients as necessary.
  3. Place pasta, scallions, peppers, olives, pepperoncini, and tomatoes in a large bowl.
  4. Pour on dressing and mix.
  5. Grate cheese on top and mix again.  Taste for seasoning.
  6. Salt and pepper to taste.
  7. Place romaine leaf on plate and fill with salad.
  8. Garnish with a shaving of parmesan.