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Salami Antipasto Salad
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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.

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