Finocchiona Antipasto Pasta Salad
An antipasto platter turned into a pasta salad — fennel-forward Finocchiona, two cheeses, olives, peppers, and a bright Italian vinaigrette. The make-ahead dish that disappears at every cookout.
An antipasto platter is all about salty, briny, savory contrast — cured meat, cheese, olives, and pickled peppers. Turn all of that into a pasta salad and you've got the ultimate make-ahead potluck dish.
Our Finocchiona salami leads with its bright fennel notes, balanced by creamy mozzarella, sharp provolone, and a punchy oregano vinaigrette. Everything gets better as it sits, which makes it perfect for cookouts and lunches.
Make it the morning of, stash it in the fridge, and pull it out when the crowd shows up.
Ingredients
For the Salad
1 lb short pasta (fusilli, rotini, or penne)
4 oz Finocchiona salami, cut into ribbons or half-moons
6 oz fresh mozzarella pearls (or cubed)
3 oz provolone, cubed
1 cup cherry tomatoes, halved
1/2 cup Kalamata or Castelvetrano olives
1/3 cup sliced peperoncini
1/4 red onion, thinly sliced
1/2 cup marinated artichoke hearts, chopped
handful of fresh basil, torn
For the Vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, grated
1 teaspoon dried oregano
salt and pepper
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Instructions
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse briefly under cool water.
Whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the vinaigrette.
In a large bowl, toss the drained pasta with about a third of the vinaigrette and let it sit a few minutes to absorb.
Add the Finocchiona, mozzarella, provolone, tomatoes, olives, peperoncini, red onion, and artichoke hearts.
Pour over the remaining vinaigrette and toss well to coat.
Fold in the fresh basil, taste and adjust the seasoning, and serve at room temperature.
Chef Notes
Toss the hot pasta with a little of the dressing right after draining — it soaks in and seasons the salad from the inside out.
Pasta salad always tastes flat straight from the fridge, so let it come back to room temperature and add a splash more dressing before serving. Season aggressively; cold dulls salt.
Substitutions & Tips
Any of our salami work here — Calabrese or Diablo for heat, Rosette de Lyon for something milder. Sub in cubes of our Highland Alpine cheese for the provolone for a nuttier bite.
Love Finocchiona? Try it warm in our Whipped Ricotta Crostini, or keep the fresh-salad theme going with our Winter Citrus Salad.
Serving & Storage
Serve at room temperature for the best flavor. It can be made up to a day ahead.
Leftovers keep for up to 3 days in an airtight container in the fridge. Refresh with a splash of vinaigrette or a squeeze of lemon and a little salt before serving again, since the pasta absorbs dressing as it sits.
Published
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