All the flavors of an antipasti tray … in a bowl!
This pasta salad is loaded with salami, cheese, garbanzo beans, pepperoncini, olives, cherry tomatoes and more. This is the kind of dish that lends itself to substitutions. If you don’t have (or like) garbanzo beans, use cannellini or kidney. No sopressata, no problem, use Genoa or another type of salami.
It’s the perfect picnic or potluck dish. Pair this packed- with- flavor salad with an ice tea or limonata and you’re good to go. Can be made ahead and keeps for several days in the refrigerator.
- 1 (16-ounce) can garbanzo beans, (cece) drained
- 1 cup sopresatta, (salame) cut into strips
- 1 cup provolone, cut into strips
- 2 cups grape or cherry tomatoes, halved lengthwise
- 1 cup radicchio or red endive, julienned (cut into thin strips)
- 1/2 cup Calamata olives, quartered
- 1/4 cup pepperoncini, sliced
- 12 ounces fusilli pasta, cooked
- 1 teaspoon dried oregano
- 2 tablespoons Parmesan, grated
- Pinch of salt
- Black pepper, freshly ground
- 1/3 cup balsamic vinegar
- 3/4 cup Extra-Virgin Olive Oil
- In a large bowl, combine the beans, salami, cheese, tomatoes, endive, olives and pepperoncini. Toss in the cooked, drained and slightly cooled pasta.
- In a small bowl, combine the oregano, Parmesan, vinegar and oil. Whisk until blended. Season with salt and pepper.
- Pour the dressing over the salad, stirring well. Chill until the flavors become friendly (an hour or so).
- Serve with a few extra olives and pepperoncini if desired.