Skip to main content
Antipasto Pasta Salad

Antipasto Pasta Salad

Prep time 30 minutes
Ready in 40 minutes
Makes 10 servings


  • 1 lb gemelli pasta
  • 1 cup finely shredded radicchio
  • 1 cup finely sliced fennel
  • 1/2 cup sliced, pitted kalamata olives
  • 1/2 cup sliced, roasted red peppers
  • 1/2 cup salami, cut into matchsticks
  • 3 tbsp toasted pine nuts
  • 1/4 cup fresh basil, plus more to garnish
  • 1/2 cup shaved Parmesan cheese, plus more to garnish
  • 1/2 cup balsamic vinaigrette, or more if needed


1. Cook the pasta until just tender but still firm to the bite, following the instructions on the package. Drain and rinse under cold water.
2. In a large serving bowl, toss the pasta with the remaining ingredients. Check for seasoning and add salt (in moderation) and pepper and more balsamic vinaigrette if needed.
3. Garnish with extra Parmesan cheese and basil springs, if desired.


Add more or less of the ingredients depending on which ones you like best.


326 calories, 15g fat, 3g saturated fat, 13mg cholesterol, 395mg sodium, 36g carbohydrate, 2g fiber, 4g sugars, 11g protein