Description
Michael Symon’s antipasto salad combines Italian deli meats, cheeses, and fresh vegetables in a zesty Mediterranean-inspired dish. Crisp ingredients and tangy dressing create a perfect appetizer or light meal you’ll crave again and again.
Ingredients
Scale
- 2 packages (1 lb or 907 g) spiral pasta
- 1 lb (454 g) genoa salami, julienned
- 1 lb (454 g) pepperoni, julienned
- ½ lb (227 g) provolone cheese, cubed
- 1–½ cups (360 ml) olive oil
- 1 cup (240 ml) red wine vinegar
- 1 cup (150 g) ripe olives, halved
- 4–5 large tomatoes, chopped
- 3 large onions, chopped
- 2 large green peppers, chopped
- 2 cans (15-16 oz or 425–454 g) garbanzo beans/chickpeas, rinsed and drained
- ½ cup (100 g) sugar
- 2 tbsps dried oregano
- 2 tsps salt
- 1 tsp pepper
Instructions
- Pasta Preparation: Cook pasta in generously salted water until perfectly al dente, then immediately rinse with cold water to halt cooking and rapidly cool the noodles.
- Vegetable Precision: Meticulously dice bell peppers, red onions, and celery into uniform, petite cubes to guarantee balanced flavor distribution throughout the salad.
- Dressing Crafting: Whisk apple cider vinegar, sugar, oregano, salt, and black pepper together, then gradually incorporate extra virgin olive oil while whisking continuously to create a silky, emulsified dressing.
- Salad Assembly: Merge cooled pasta and precisely chopped vegetables in a spacious mixing bowl, then drench with the freshly prepared dressing, gently folding to ensure each ingredient is thoroughly coated.
- Flavor Infusion: Seal the salad with plastic wrap and refrigerate for a minimum of 4 hours, allowing the ingredients to marinate and develop a complex, harmonious flavor profile.
- Final Touch: Prior to serving, gently stir the antipasto salad to revive the dressing’s consistency and fine-tune seasoning as desired.
Notes
- Chill for Flavor Fusion: Refrigerate the salad for at least 4 hours or overnight to allow ingredients to marinate and develop a deeper, more complex taste profile.
- Precise Chopping Matters: Cut vegetables into uniform, small pieces to ensure even flavor distribution and a consistent texture throughout the dish.
- Emulsify with Care: Slowly whisk olive oil into the vinegar mixture to create a smooth, well-blended dressing that coats the pasta evenly.
- Pasta Cooling Technique: Rinse cooked pasta with cold water to immediately stop the cooking process and prevent overcooking, maintaining the perfect al dente texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 11
- Calories: 700
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg