Ingredients & Substitutions
Here I explain the best antipasto salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
How To Make Antipasto Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
One of the reasons I love antipasto salad is that it stores so well! You can meal prep it ahead, or store the leftovers. The flavors actually develop even more in the fridge.
Pasta – Along with the rest of the ingredients, add 1 pound of cooked and cooled pasta such as rotini, fusilli, zucchini noodles, or any pasta you prefer. You may need to prepare additional dressing. Leafy salad – Want to stretch this antipasto salad or make it more meal-like? The easiest way is to add romaine lettuce, along with some extra dressing. Veggies – Sometimes I add diced cucumbers, red onions, or roasted red peppers. Dressing – I keep my antipasto salad dressing super simple. If you want more depth, add a teaspoon of Dijon mustard, a dash of garlic powder, and/or a sprinkle of Italian seasoning.
Keep the salad in an airtight container in the refrigerator for up to 3 days. I do recommend adding the basil fresh, right before serving, as it gets soggy if you store it with the dressing.
Serving Ideas
Although I sometimes enjoy this salad as a healthy lunch all on its own (or with a bowl of zuppa toscana), the more traditional way to serve it is as the first course of an Italian meal. Here are some of my fave main dishes with it:
Chicken – I’ve got so many cozy Italian-inspired chicken dishes, and this is my top pick for a main. Try my chicken piccata, chicken marsala, chicken cacciatore, or bruschetta chicken. Beef – You can’t go wrong with a tender filet mignon or grilled steak! For something lighter, make my veal scallopini. Seafood – I love this as a starter before enjoying a light shrimp scampi, pesto salmon, or if you’re feeling fancy, grilled lobster tail. Pasta – Of course you can make the classics, but don’t dismiss my veggie-packed versions, like zucchini ravioli, eggplant lasagna, eggplant rollatini, or zucchini spaghetti.
More Italian Salad Recipes
If you like my antipasto salad, you’ll love some of my other Italian-inspired salad recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook! While we visited the classic places like Rome, Venice, and Pisa, my favorite part of the trip was actually the Amalfi Coast, in this picture. We rented a boat for a day (couldn’t believe how affordable it was compared to the U.S.) and jetted across the crystal blue water. Sometimes the best memories are the unexpected! Have you been to Italy before? What’s your favorite Italian dish? Let me know in the comments below!
