Deli-Style Italian-American Pasta Salad

Name: Deli-Style Italian-American Pasta Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 350 g conchiglie; 170 g bocconcini, drained and torn in half; 100 g mixed antipasti vegetables in olive oil, roughly chopped; 90 g salami Napoli, sliced into small pieces; 90 g olives stuffed with garlic, roughly chopped; 70 g artichoke hearts roughly chopped; 50 g sweet red pepper drops; 50 ml olive oil; 2 tbsp Greek yoghurt; 20 g basil leaves, roughly chopped; 1 tbsp Dijon mustard; 1 tsp dried oregano

This vibrant pasta salad captures all the bold flavors of a classic Italian-American deli sandwich. Packed with savory salami, creamy bocconcini, and tangy antipasti, it's the perfect crowd-pleasing dish for picnics or easy weeknight dinners.

Servings6 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

conchiglie
350 g
bocconcini, drained and torn in half
170 g
mixed antipasti vegetables in olive oil, roughly chopped
100 g
salami Napoli, sliced into small pieces
90 g
olives stuffed with garlic, roughly chopped
90 g
artichoke hearts roughly chopped
70 g
sweet red pepper drops
50 g
olive oil
50 ml
Greek yoghurt
2 tbsp
basil leaves, roughly chopped
20 g
Dijon mustard
1 tbsp
dried oregano
1 tsp

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the conchiglie according to the package instructions until al dente. Drain the pasta and rinse immediately under cold running water to stop the cooking process and cool it down completely.

In a large mixing bowl, prepare the dressing by whisking together the olive oil, the reserved oil from the antipasti jar, the liquid from the red pepper drops, Dijon mustard, Greek yogurt, and dried oregano. Season with salt and pepper to taste.

Add the cooled pasta, chopped antipasti vegetables, artichoke hearts, sweet red pepper drops, sliced salami, garlic-stuffed olives, and halved bocconcini to the bowl. Toss everything together until the pasta is thoroughly coated in the dressing.

Gently fold in the chopped basil. Transfer the salad to a serving platter or bowl and garnish with fresh basil leaves before serving.

Chef's Tips

For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the dressing to meld with the ingredients. If the salad seems a bit dry after chilling, add a small splash of olive oil or a squeeze of lemon juice to brighten it up.