Antipasto Salad
Submitted by pbussa
Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis crowd-pleaser pasta salad is your secret weapon for summer gatherings and potlucks where you need to arrive with something already done.
Crunchy cauliflower, carrots, and peppers mingle with tender rotini spirals and briny black olives, all coated in a punchy garlic-vinegar dressing.
The overnight soak is where the magic happens: flavors meld, vegetables soften just enough, and you wake up to a dish that’s ready to grab and go.
Serve it cold straight from the fridge alongside grilled meats or as a vegetarian main that actually fills people up.
Pro Tips
- Cook pasta al dente: Slightly firm pasta soaks up dressing without turning mushy overnight
- Reserve dressing: Holding back ⅓ cup lets you refresh the salad before serving if it looks dry
- Overnight is key: This salad needs at least 8 hours for vegetables to absorb flavors; don’t rush it
- Taste before serving: Chilled foods mute flavors, so you may need extra salt, pepper, or that reserved dressing
Variations
- Add cubed salami, pepperoni, or mozzarella for heartier Italian deli vibes
- Toss in cherry tomatoes and artichoke hearts for more antipasto authenticity
- Use red wine vinegar instead of apple cider for sharper Italian tang
Ingredients
Directions
In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water until tender but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but ⅓ cup dressing over salad, tossing to mix, reserve remaining dressing.
Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
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