Grilled Antipasto Salad Recipe

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This Grilled Antipasto Salad is everything you love about antipasto PLUS pasta. And no, antipasto doesn’t mean “no pasta”, even though traditional antipasto doesn’t have pasta in it. Antipasto = “before the meal” (aka appetizer) much like antebellum = “before the war”. So we can add all the pasta we damn well please.

PREP TIME

30 mins

COOK TIME

20 mins

SERVINGS

12-15

Ingredients

Basil Vinaigrette

  • 1 cup olive oil
  • 1/2 cup white wine vinegar
  • 5 garlic cloves
  • 4 cups fresh basil, tightly packed
  • 1/2 Tbsp Calabrian chiles
  • 1/2 Tbsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper

 

Grilled Antipasto Salad

  • 15 oz cavatappi, cooked
  • 1 medium zucchini, sliced into 3/4” thick wheels
  • 1 medium summer squash, sliced into 3/4” thick wheels
  • 16 oz baby portobello mushrooms
  • 1 red onion, sliced into 8 even chunks
  • 1/4 cup olive oil, divided
  • ~1 Tbsp garlic powder, divided
  • ~1 Tbsp dried oregano, divided
  • Salt, to taste
  • Pepper, to taste
  • 9 oz Genoa salami stick, diced
  • 8 oz pepperoni stick, diced
  • 1/2 cup Kalamata olives, halved
  • 1 cup roasted red peppers
  • 12 oz grape tomatoes, halved
  • 1 cup freshly shredded Parmesan
  • 16 oz fresh mozzarella pearls
  • Basil Vinaigrette

Grilled Antipasto Salad in a wooden bowl with wooden serving fork and spoon

COOKING INSTRUCTIONS:
Grilled Antipasto Salad

Basil Vinaigrette

  1. Add all ingredients to a blender then blend until smooth. Chill until ready to serve.

 

Grilled Antipasto Salad

  1. Preheat grill to medium.
  2. Divide oil, garlic powder, dried oregano, salt, and pepper between a mixing bowl of zucchini and squash, a bowl of mushrooms, and a bowl of onion. Toss vegetables separately until spices and oil are well integrated.
  3. Grill veggies separately (or in sections if your grill is large enough) until desired doneness. It’s best to leave a little bit of chew on each vegetable so that the salad has a variety of texture. Remove from grill and let cool. Slice zucchini wheels, squash wheels, and mushrooms into quarters. Set aside.
  4. To build Grilled Antipasto Salad: Add all ingredients except Basil Vinaigrette to a very large mixing bowl. Pour Vinaigrette over bowl, then toss until well-integrated. Chill until ready to serve.

PAIRINGS:
Grilled Antipasto Salad

German Riesling

Wheat Ale

Amalfi Limoncello Cocktail

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