Salami Antipasto Salad
8 (1-cup)
20 min
04 hrs 20 min


2 cups uncooked dried rotini pasta

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


 *Substitute 1 tablespoon dried oregano leaves.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

Tip #1

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


14Fat (mg)
15Cholesterol (mg)
400Sodium (mg)
24Carbohydrates (g)
4Dietary Fiber
10Protein (g)


Explore reviews from
our online community

  September 23, 2008

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.

— says Kasie
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