Ny Style Antipasto Salad

Total Time
1hr 30mins
30 mins
1 hr

Where I grew up in NY state, versions of this type of salad were plentiful. Don't confuse this with a traditional Italian antipasta - this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton - this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. I use Skinner brand tri-color rotini spirals that come 12 ounces bags.

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  1. Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
  2. In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
  3. Pour dressing over veggies and toss well.
  4. Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
  5. Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
  6. Serves a crowd!