Salami Antipasto Salad

Salami Antipasto Salad

This salad is jam-packed with flavors of the Mediterranean.

20 min. prep time
8 servings
131 Rating


2 cups uncooked dried rotini (corkscrew or pasta twists)
3/4 cup pitted kalamata or ripe olives
1/2 cup thinly sliced red onion, if desired
1/3 cup olive oil or balsamic vinaigrette dressing
2 medium (2 cups) tomatoes, coarsely chopped
2 ounces (1/2 cup) hard salami, cut into thin strips
1 (14-ounce) can quartered artichoke hearts, drained
3 tablespoons chopped fresh oregano leaves*
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into thin strips


Cook rotini according to package directions. Rinse with cold water; drain.

Combine all ingredients except cooked rotini and cheese in large bowl; toss gently to coat.

Add cooked rotini and cheese; toss gently to coat. Refrigerate 4 hours to blend flavors.

*Substitute 1 tablespoon dried oregano leaves.

Recipe Tip

This is a great make-ahead salad. Add 2 to 3 tablespoons additional salad dressing before serving.

Recipe Tip
To pit kalamata olives easily, press down on olives with wide end of large knife. Remove pit with fingers.

Nutrition Facts (1 serving)

Calories: 250

Fat: 14g

Cholesterol: 15mg

Sodium: 400mg

Carbohydrates: 24g

Dietary Fiber: 4g

Protein: 10g

Recipe #10298©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

I would make this again with a few alterations. The Calamatta olives over powered it so I would use a milder olive. I will use a sweeter tomato like a cherry or grape, cut in half and I would not use olive oil but use the balsamic vinagrette recommended.

I made this with pepperoni since my grocery store was out of salami. It was a good choice. Hopefully I'll have salami for the next time but overall, the recipe was a good one.

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