When you’re looking for a refreshing twist on salads, this Antipasto Pasta Salad (vegetarian) is just what you need. It’s quick, colorful, and packed with so many great flavors. You can enjoy it as a meal or a side dish.
This recipe offers a filling meal option, a quick salad for hot days, and the flexibility to use available pantry ingredients.
I sometimes struggle to find salads that really feel filling and satisfying. It’s too easy to end up with a sad plate of greens and not much else. That’s why I love this salad; it’s hearty enough to stand on its own while still being healthy.
What works so well about this recipe is how quickly you can throw it together. In just 15 minutes, with no cooking involved, you can whip up something fresh and tasty. It’s perfect for those hot days when you don’t want to spend too much time in the kitchen.
Why You Will Love This Recipe
- Variety of Textures , With crispy romaine, crunchy radicchio, and creamy cheeses, this salad keeps every bite interesting and satisfying.
- Fresh Flavors , The salty, tangy notes from the cheeses mixed with fresh veggies create a vibrant dish that’s light yet full of taste.
- Quick Assembly , You can whip this salad up in just 20 minutes, making it a great option for those busy weeknights or hot days.
- Meal Prep Friendly , This salad stores well in the fridge, so you can make it ahead of time and enjoy it throughout the week.
Ingredient Notes
- Chickpeas: These little legumes pack a punch in this salad. I always drain and rinse them well to remove excess sodium and enhance their texture.
- Romaine lettuce: This leafy green brings a satisfying crunch. Choose a fresh head that feels crisp in your hands, no wilting allowed!
- Radicchio: A touch of bitterness here balances the flavors beautifully. When picking, go for a head that’s firm and has deep red color for the best taste.
- Parmesan cheese: Grating it fresh really makes a difference! Look for a block instead of pre-grated for the best flavor boost.
- Provolone cheese: This adds a nice creaminess. I prefer the sliced or diced version for easier mixing, but really any type will do if that’s what you have on hand.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If lettuce begins to wilt after dressing, serve the vinaigrette on the side or add it just before serving.
- When flavors don’t seem balanced, tweak the seasoning by adding more salt, pepper, or vinaigrette to taste.
- If certain olives taste too salty for guests, switch to milder olives or use fewer kalamata olives in the mix.
- For a heartier salad suitable as a meal, consider adding more protein like chickpeas or sliced almonds.
- When preparing on hot days, make the vinaigrette ahead of time to save cooking time and keep things cool.
Serving Suggestions
- Pair this vegetarian pasta salad with warm artisan bread to create a satisfying meal. Add grilled chicken or tofu for increased protein, or stuff the salad into pita pockets for convenience.
- Use the chopped antipasto salad as a filling for wraps or sandwiches. It also works well as a colorful side dish alongside various entrees at gatherings.
- Consider serving with a drizzle of balsamic vinegar for extra flavor. A sprinkle of fresh herbs can also enhance its presentation and taste.
Storage Guidelines
- To keep your vegetarian pasta salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the refrigerator for up to 3 days. Add vinaigrette right before serving.
- Freezing: For extended storage, place salad in a freezer-safe bag and remove excess air. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Suggestions: If storing leftovers, keep them separate from any additional ingredients to maintain texture and flavor. Enjoy within 3 days.
Recipe Variations
- You can use white beans instead of chickpeas for a different texture and flavor in your salad.
- Add 1 tablespoon of red wine vinegar or 1 teaspoon of Italian seasoning to brighten the flavors.
- Either marinated artichokes or roasted peppers can add a delicious tang or depth to your dish.
- Scale the recipe by using 2 cans of chickpeas and doubling the lettuce and cheese for a larger serving.
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Vegetarian Chopped Antipasto Salad
A refreshing and vibrant salad packed with assorted vegetables, cheeses, and a tangy vinaigrette.
Equipment
- Cutting board
- Chef’s knife
- large serving bowl
Ingredients
- ⅓ cup olive oil, extra virgin (80 ml)
- ¼ cup red wine vinegar (60 ml)
- 1 teaspoon dried oregano
- 1 teaspoon stone-ground Dijon mustard
- 1 teaspoon honey (7 g)
- ½ teaspoon garlic powder (2 g)
- ½ teaspoon salt (3 g)
- ¼ teaspoon ground black pepper (1 g)
- romaine lettuce 1 medium head, roughly chopped (about 6 cups)
- 1 15-ounce can chickpeas drained and rinsed (about 1 1/2 cups)
- ½ small head radicchio roughly chopped (about 1 cup)
- ½ pint cherry tomatoes halved (about 1 cup)
- ½ medium English cucumber diced (about 1 cup)
- ½ cup kalamata olives pitted and chopped
- 1 ¼ ounces parmesan cheese freshly grated (about 1/2 cup)
- 4 ounces provolone cheese sliced or diced
- 5 to 6 pepperoncini stemmed, seeded, and thinly sliced (about 1/3 cup)
- ¼ cup red onions diced small
Instructions
- Start by whisking together the olive oil, red wine vinegar, dried oregano, Dijon mustard, honey, garlic powder, salt, and black pepper in a bowl. You will notice a lovely aroma as the flavors meld, and the dressing should have a nice, emulsified look. Be careful not to whisk too vigorously; you do not want it splattering everywhere!
- Roughly chop the romaine lettuce into bite-sized pieces. It should feel crisp and fresh as you handle it, and make sure it is not too finely chopped to maintain that satisfying crunch. If it is chopped too small, it can get soggy once dressed.
- In a large bowl, toss in the roughly chopped romaine, chickpeas, radicchio, cherry tomatoes, cucumber, kalamata olives, pepperoncini, and red onions. Give everything a gentle stir, allowing the colorful veggies to showcase their freshness.
- Add the freshly grated parmesan and provolone cheese over the mixed salad. You want to see a bit of cheese on every bite, which makes it satisfying. If you are using pre-packaged cheese, check for any added gluten since that can sneak in.
- Pour some of the vinaigrette over the salad right before you are ready to dig in, saving any extra for later. The salad should glisten, not drown in dressing. If you see excess liquid at the bottom, it might mean too much dressing was added; that can lead to a soggy salad.
- Give the salad one last gentle toss to mingle everything together. Once plated, you may want to garnish it with a sprinkle of extra cheese or some fresh herbs for an inviting touch.
Notes
This salad can be prepared ahead of time and stored covered in the refrigerator. Wait until you are ready to serve before adding the vinaigrette.
Make your vinaigrette ahead of time for convenience. Adjust seasoning with more salt, pepper, or vinaigrette as needed for balance. For a heartier salad suitable as a meal, consider adding more protein like chickpeas or sliced almonds. If olives are too salty for some guests, switch to milder olives or reduce the quantity of kalamata olives.
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