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.
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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.
Trio Antipasto Salad is one of our favorite pasta salad recipes.
This lovely salad is bursting with flavor and color.
Trio Antipasto Salad is festive enough to serve for any occasion.
Here’s what I did.
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.
If you’d like to make this recipe gluten free, you can substitute Ronzoni gluten free rotini for the pasta in the recipe. It cooks up wonderfully.
Slice tomatoes in half. Dice onion, bell peppers and slice olives. Add to pasta in salad.
Slice salami into long strips. Add pepperoni and provolone cheese cut in chunks or small pieces.
Add the meats and cheese to the salad.
Make the vinaigrette with olive oil, white wine vinegar, oregano, sugar, salt, and pepper. (I did not actually use the basil).
Stir vinaigrette and combine well.
Pour vinaigrette over top of pasta salad ingredients.
Serve Trio Antipasto Salad with your favorite grilled foods.
This is the perfect pasta salad for backyard barbecues, grilling out or family reunions. Everyone loves this salad.
Here’s the recipe.
TRIO ANTIPASTO SALAD
(Recipe adapted from Dianna Roberts, when we attended Christ Baptist Church, Upton, MA)
Trio Antipasto Salad
Equipment
- 1 large serving bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large stock pot with lid to boil pasta
- 1 small mixing bowl
- 1 whisk
Ingredients
- 16 oz. pkg. Ronzoni Trio Italiano noodles cooked and drained
- 3/4 cup olive oil
- 1/2 cup white wine vinegar
- 1 tbsp. dried oregano
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 cup green bell pepper chopped
- 1 cup orange bell pepper chopped
- 1 cup yellow bell pepper chopped
- 2 cups cherry or grape tomatoes I use 1 cup grape tomatoes and 1 cup yellow sunburst tomatoes
- 1 1/2 cups onions chopped (I used 1 cup chopped red onions)
- 3/4 cup provolone cheese cubed (about 4-oz.)
- 1/4 lb. hard salami thinly sliced, cut into ½ inch strips
- 1/4 lb. pepperoni thinly sliced, cut into ½ inch strips
- 1/2 cup ripe olives sliced and pitted
- 1 can anchovy fillets drained and chopped (optional) (2-oz. can)
Instructions
- Cook pasta according to package directions.
- Drain.
- Rinse with cold water to cool quickly. Drain well.
- In small bowl, whisk together oil, vinegar, sugar and seasonings.
- Set aside.
- In large bowl, add remaining ingredients and cooked pasta.
- Pour dressing over salad; toss.
- Cover, refrigerate overnight to blend flavors.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 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)
- Cook pasta according to package directions.
- Drain.
- Rinse with cold water to cool quickly. Drain well.
- In small bowl, whisk together oil, vinegar, sugar and seasonings.
- Set aside.
- In large bowl, add remaining ingredients and cooked pasta.
- Pour dressing over salad; toss.
- Cover, refrigerate overnight to blend flavors.
Every mouthful of Trio Antipasto Salad is wonderful.
I love the crunchy texture of this recipe.
Doesn’t Trio Antipasto Salad look terrific?
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Trio Antipasto Salad
Equipment
- 1 large serving bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large stock pot with lid to boil pasta
- 1 small mixing bowl
- 1 whisk
Ingredients
- 16 oz. pkg. Ronzoni Trio Italiano noodles cooked and drained
- 3/4 cup olive oil
- 1/2 cup white wine vinegar
- 1 tbsp. dried oregano
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 cup green bell pepper chopped
- 1 cup orange bell pepper chopped
- 1 cup yellow bell pepper chopped
- 2 cups cherry or grape tomatoes I use 1 cup grape tomatoes and 1 cup yellow sunburst tomatoes
- 1 1/2 cups onions chopped (I used 1 cup chopped red onions)
- 3/4 cup provolone cheese cubed (about 4-oz.)
- 1/4 lb. hard salami thinly sliced, cut into ½ inch strips
- 1/4 lb. pepperoni thinly sliced, cut into ½ inch strips
- 1/2 cup ripe olives sliced and pitted
- 1 can anchovy fillets drained and chopped (optional) (2-oz. can)
Instructions
- Cook pasta according to package directions.
- Drain.
- Rinse with cold water to cool quickly. Drain well.
- In small bowl, whisk together oil, vinegar, sugar and seasonings.
- Set aside.
- In large bowl, add remaining ingredients and cooked pasta.
- Pour dressing over salad; toss.
- Cover, refrigerate overnight to blend flavors.