Autumn
Letters — the journal
She’s the Goose
Suppers · Summer
Italian Antipasto Pasta Salad
An antipasto platter, turned into a supper — cold, generous, and made for a crowd.
Made for a gathering, it’s worth a heavier hand — extra salami, extra mozzarella, and plenty of pepperoncini.
Ingredients
For the salad
- 1 lb shell pasta
- 8 oz mozzarella pearls (or cubed fresh mozzarella)
- 6 oz Genoa salami, diced
- 4 oz pepperoni, quartered
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup purple and green olives, sliced
- ½ cup pepperoncini, sliced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
For the dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- ½ tsp salt
- ½ tsp black pepper
Method
- 01
Cook the pasta until just al dente. Drain and rinse under cold water to stop the cooking.
- 02
Whisk together all the dressing ingredients.
- 03
In a large bowl, combine the pasta, meats, cheese, vegetables, olives, pepperoncini, and parsley.
- 04
Toss with the dressing and refrigerate at least one hour.
- 05
Before serving, add a little extra Parmesan and a splash of olive oil if it looks dry.
Notes
It only improves as it sits — make it in the morning for the evening.