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Salami Antipasto Salad


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.

Tip #2

Recipe Tip

Tip #3

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

Nutrition (1 serving)

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