Antipasto Pasta Salad 4.000
Jul 13, 2005

This homemade version of the classic deli salad puts the prepared examples to shame -- lightly dressed, filled with the best ingredients and finished with a generous amount of basil.

The recipe calls for orecchiette (ear-shaped pasta), but any similar shape with room to catch the bits of prosciutto and cheese will work.

Servings: 4 - 6 main-course
  • 8 ounces dried orecchiette
  • 1 pint cherry tomatoes, cut into quarters
  • 6 ounces fresh mozzarella, cut into 1/2- to 3/4-inch cubes
  • 2 ounces prosciutto, cut into 1/2-inch squares
  • 2 ounces hard salami, cut into 1/2-inch squares
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 15 large basil leaves, cut into thin strips
  • Freshly ground black pepper


In a large pot of salted boiling water, cook the pasta until it is al dente -- done but still a little firm to the bite. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is free of excess water.

In a large bowl, combine the pasta, tomatoes, mozzarella, prosciutto, salami, balsamic and red wine vinegars, olive oil, basil and pepper to taste. Serve immediately or cover tightly and refrigerate for up to 2 days.

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Recipe Source

Adapted from former Post recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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