Trio Antipasto Salad

Trio Antipasto Salad is one of the tastiest pasta salad recipes you’ll ever eat. Granted, I love my Farmer’s Market Pasta Salad and Greek Pasta Salad recipes and each is special in its own way. But Trio Antipasto Salad was probably the first pasta salad recipe I ever collected and is a sentimental favorite.

This pasta salad uses a garden three-color rotini pasta with salami, pepperoni and provolone cheese. Then you add tomatoes, olives, bell peppers, red onion and a delicious oil and vinegar dressing. We’ve always felt Trio Antipasto Salad is one spectacular salad–great for backyard barbecues and potlucks anytime, and it has received rave reviews every time I’ve made it.

The first time I ever sampled this recipe was at a potluck our church was having on a beautiful summer New England day. Summers were short when we lived in New England (compared to Texas which is about 7-8 months a year!) so we enjoyed and appreciated them a lot more.

Many Sundays we would get together after church and go to the city park and eat and play sports together. One Sunday we went over to one of our member’s houses, and in addition to a grill-fest, we had a swimming party and most of the guys played basketball.

Dianna Roberts introduced this fabulous salad and I couldn’t get enough of it. It was so wonderful that I kept eating bowlful after bowlful! Dianna ended up sharing this recipe with several of us that day. Her original recipe calls for anchovies, so if you enjoy anchovies, be sure to include them as well. I’ve never included them because I usually end up making this for a crowd and you never know if people will eat anchovies or not, so I usually leave them off. Regardless, this is one of the best pasta salad recipes you’ll ever eat.

Trio Antipasto Salad is a great recipe for any family gathering. If you need a dandy pasta salad recipe then give this one a try. It has lots of crunch from all the fresh veggies, lots of protein from the meats and cheese, and lots of additional flavor from the salad dressing. You will love this salad. We sure do.

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Trio Antipasto Salad is one of our favorite pasta salad recipes.

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This lovely salad is bursting with flavor and color.

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Trio Antipasto Salad is festive enough to serve for any occasion.

 

Here’s what I did.

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Cook pasta according to package directions, but al dente. Rinse and drain well with cold running water. Drain again. Place in a large mixing bowl.

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Slice tomatoes in half. Dice onion, bell peppers and slice olives. Add to pasta in salad.

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Slice salami into long strips. Add pepperoni and provolone cheese cut in chunks or small pieces.

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Add the meats and cheese to the salad.

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Make the vinaigrette with olive oil, white wine vinegar, oregano, sugar, salt, and pepper. (I did not actually use the basil).

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Stir vinaigrette and combine well.

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Pour vinaigrette over top of pasta salad ingredients.

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Serve Trio Antipasto Salad with your favorite grilled foods.

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Here’s a close up of the salad so you can see all the ingredients.

 

Here’s the recipe.

TRIO ANTIPASTO SALAD

(Recipe adapted from Dianna Roberts, when we attended Christ Baptist Church, Upton, MA)

Print Recipe
Trio Antipasto Salad BigOven - Save recipe or add to grocery list Yum
Delicious pasta salad recipe with lots of veggies, salami, pepperoni and provolone cheese in a tasty olive oil and vinegar salad dressing.
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Cook pasta according to package directions.
  2. Drain.
  3. Rinse with cold water to cool quickly. Drain well.
  4. In small bowl, whisk together oil, vinegar, sugar and seasonings.
  5. Set aside.
  6. In large bowl, add remaining ingredients and cooked pasta.
  7. Pour dressing over salad; toss.
  8. Cover, refrigerate overnight to blend flavors.

 

[b]Trio Antipasto Salad[/b]
Recipe Type: Salads and Salad Dressings
Cuisine: Italian
Author: Teresa Ambra adapted from Dianna Roberts, when we attended Christ Baptist Church, Upton, MA
Prep time:
Total time:
Serves: 10
Delicious pasta salad recipe with lots of veggies, salami, pepperoni and provolone cheese in a tasty olive oil and vinegar salad dressing.
Ingredients
  • 16-oz. pkg. Ronzoni Trio Italiano noodles
  • ¾ cup olive oil
  • ½ cup white wine vinegar
  • 1 tbsp. oregano
  • ¼ cup sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup chopped green pepper
  • 1 cup chopped orange green pepper
  • 1 cup chopped yellow green pepper
  • 2 cups cherry or grape tomatoes (I use 1 cup grape tomatoes and 1 cup yellow sunburst tomatoes)
  • 1 ½ cups chopped onions (I use 1 cup chopped red onions)
  • ¾ cup (about 4-oz.) cubed Provolone cheese
  • ¼ lb. thinly sliced hard salami, cut into ½ inch strips
  • 1/4 lb. thinly sliced pepperoni, cut into ½ inch strips
  • ½ cup sliced pitted ripe olives
  • 1 can (2-oz) anchovy fillets, drained and chopped (optional)
Instructions
  1. Cook pasta according to package directions.
  2. Drain.
  3. Rinse with cold water to cool quickly. Drain well.
  4. In small bowl, whisk together oil, vinegar, sugar and seasonings.
  5. Set aside.
  6. In large bowl, add remaining ingredients and cooked pasta.
  7. Pour dressing over salad; toss.
  8. Cover, refrigerate overnight to blend flavors.

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Every mouthful of Trio Antipasto Salad is wonderful.

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I love the crunchy texture of this recipe.

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Doesn’t Trio Antipasto Salad look terrific?

You may also enjoy these delicious recipes!

Farmer’s Market Pasta Salad

Farmer's Market Pasta Salad - IMG_0308.jpg.jpg

 

Greek Pasta Salad

Greek Pasta Salad - IMG_7021.jpg

 

Ranch BLT Pasta Salad

Ranch BLT Pasta Salad - IMG_5639.jpg

You may find these items helpful for making this recipe.

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13 Replies to "Trio Antipasto Salad"

  • comment-avatar
    Sherry Minier June 20, 2016 (4:53 pm)

    I can’t wait to try this but just to clarify the pepperoni … you do mean 1/4 lb. Not 14 lbs, right. I know it’s common sense but I’ve seen some strange recipes. Thanks.

    • comment-avatar
      Teresa June 20, 2016 (8:10 pm)

      Oh my gosh, Sherry, I can’t believe I let that horrible typo in! Thanks for the good catch. Yes, 1/4 lb. pepperoni is all you need. I hope you enjoy the recipe. It’s one of my favorites and great for holiday picnics.

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  • comment-avatar
    Shari Kelley May 7, 2014 (2:03 pm)

    Thanks for letting me know that about the nitrate-free salami and pepperoni, Teresa. I do try to stay away from nitrates, and that would make me feel even better about making this salad. What store did you find it at?

    • comment-avatar
      Teresa May 7, 2014 (3:47 pm)

      I’m with you–I always try to stay away from that stuff if I have another option. I’ve actually found it at both Wal-Mart and H-E-B in different areas. Sometimes it will be on a display rack with all kinds of other pepperoni, and sometimes the salami is in the cooler sections with other salami. You can probably also purchase it at a Trader Joe’s or Whole Foods Market if you have those near you.

  • comment-avatar
    Shari Kelley May 6, 2014 (10:41 am)

    This looks wonderful, Teresa! Our family would love it. I can’t wait to make it for them sometime. I love the little tiny pepperoni you show in your picture and also the fact that it has homemade dressing. I am pinning for sure. Thanks so much!

    • comment-avatar
      Teresa May 6, 2014 (6:53 pm)

      I hope you enjoy it Shari. I’ve found nitrate-free salami and pepperoni now at the store if you’re health conscious.

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