We love a mixture of meats or this can be made with all seafood also, it's perfect anytime with any other meal or by itself.
Sometimes we can just enjoy a big plate full of this macaroni salad with a big hunk of crusty bread and butter and it's a whole meal.
When I was growing up, mom used to make potato, and macaroni salad, and have a large platter of mix-ins to build your own plate.
That was a filling lunch for sure with all three.
It was a treat to have her tuna macaroni salad, potato salad, and either ham salad or egg salad all on one plate.
Scroll to the recipe card for the instructions on how to make an Italian Antipasto Macaroni Salad.
Antipasto Mix-ins
- diced pepperoni, salami, capicola, mortadella, soppressata
- provolone sliced off the ball or another cheese you prefer but it must be sharp
- roasted pepper sweet or hot peppers
- tuna or shrimp
- black crinkled or green olives or other sliced olives
- hard-boiled eggs sliced
- sliced tomatoes, celery, shaved carrots, diced beets, cucumber, radishes, artichoke hearts or a mix of pickled vegetables
- pearl onions
- green beans or snap peas
- peas
- chickpeas
- white cannellini beans
- mushrooms
- cooked chicken or steak chopped
- chopped fresh arugula, spinach or escarole washed
- fresh herbs, Italian parsley, basil oregano
Pasta to use For Macaroni Salad
- tricolor or regular rotelle(we called them springs)
- penne
- bow ties
- baby shells
- elbows
- ditalini
- orzo
- cavatelli
- wagon wheels
- O's (round circle pasta)
- or another pasta small you prefer
Pasta Tips
Like many of my favorite classics, I found the base of this recipe in a recipe collection of one of my moms.
Hers had the same basics but I added more olives and loved Genoa salami in mine.
We didn't eat a lot of mayo-based salads, but when we did they always tasted better with a touch of a hard-boiled egg in them.
Cooking the macaroni correctly is essential to a good pasta salad.
Overcook it and you’ll end up with mushy bites that won’t stand up to the mixing with the rest of the ingredients.
I always cook it al denté as you would your favorite Italian pasta, and the macaroni will become stiff when it chills.
Watching your cooking time and cooking to the package directions should ensure it's cooked perfectly.
I even like to test one before removing it from the pan.
After the pasta is drained, I like to toss it in a bit of olive oil to keep it from sticking so it stays loose and doesn’t clump together.
Other Great Salad Recipes to Try:
Watermelon Salad
Beet Salad
Butternut Squash Salad
Caprese Portabello
Italian Potato Salad
Insalata Caprese Salad
Tuscan Panzanella Salad
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Yield: 15
Italian Antipasto Macaroni Salad
Italian Macaroni salad mixed with everything in an antipasto salad
Prep time: 15 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 40 M
Ingredients
- 1 lb of Tri colored spiral pasta cooked and drained or your favorite
- 1/3 olive oil
- 3 cloves of minced garlic
- 1 tablespoon balsamic vinegar
- 1/4 cup Pecorino Romano grated cheese
- 1 tablespoon each chopped fresh parsley, fresh basil, oregano
- red and green chopped bell peppers
- 4 hard-boiled eggs sliced for the top
- 1 8-ounce ball of mozzarella cheese or extra sharp provolone cut into chunks
- 1/4 cup each chopped genoa salami, mortadella, capicola, pepperoni (seven some to garnish the top)
- 2 or 3 fresh diced tomatoes
- 1/4 cup chopped black olives
- pinch of cayenne pepper optional for heat
- salt and pepper to taste
- 1/2 cup mayonnaise
- See notes for more mix-in suggestions
Instructions
- Boil your favorite pasta to package instructions with salt, then add to a large pasta bowl, and set aside.
- In a small bowl whisk together the mayonnaise, olive oil, a few teaspoons of freshly chopped herbs, garlic, 1/4 cup of Pecorino Romano cheese, salt, pepper, and vinegar then set it aside.
- Note: add more olive oil if it's not coated enough and vinegar to taste.
- Dice all the antipasto vegetables and meats you are adding to the pasta.
- Add the diced vegetables and meat to the pasta bowl and toss together.
- Pour the dressing over the pasta salad and stir the pasta gently to coat adding more olive oil if necessary, taste it, and season to your preference.
- Top with boiled eggs, and garnish with more meats and fresh herbs if desired.
- Refrigerate at least 3 hours before serving for the
Notes
Pasta to use For Macaroni Salad
- tricolor or regular rotelle(we called them springs)
- penne
- bow ties
- baby shells
- elbows
- ditalini
- orzo
- cavatelli
- wagon wheels
- O's (round circle pasta)
- or another pasta small you prefer
Antipasto Mixins
- diced pepperoni, salami, capicola, mortadella, soppressata
- provolone sliced off the ball or another cheese you prefer but it must be sharp
- roasted pepper sweet or hot peppers
- tuna or shrimp
- black crinkled or green olives or other sliced olives
- hard-boiled eggs sliced
- sliced tomatoes, celery, shaved carrots, diced beets, cucumber, radishes, artichoke hearts or a mix of pickled vegetables
- pearl onions
- green beans or snap peas
- peas
- chickpeas
- white cannellini beans
- mushrooms
- cooked chicken or steak chopped
- chopped fresh arugula, spinach, or escarole washed
- fresh herbs, Italian parsley, basil , oregano or dried in a pinch
Nutrition Facts
Calories
256.85Fat (grams)
12.69 gSat. Fat (grams)
4.09 gCarbs (grams)
24.59 gFiber (grams)
1.33 gNet carbs
23.26 gSugar (grams)
1.88 gProtein (grams)
10.47 gSodium (milligrams)
279.3 mgCholesterol (grams)
68.75 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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More Salads to Try
Oriental Chicken Salad
Chicken Lemon Salad
Creamy Broccoli Salad