Hey, Y’all! Let’s Make Summer Shine with a No-Pasta Antipasto Salad
Well, butter my biscuit—is that sunshine I see? Summer’s cranking up the heat here in New Orleans, and my kitchen’s singing a sizzlin’ tune. If you’re like me, the last thing you wanna do is hover over a stove when the air’s thicker than my grandma’s roux. That’s where this Non-Pasta Antipasto Salad sashays in like a cool jazz breeze off the Mississippi! Picture this: all the bold, briny magic of an Italian deli—cured meats, zesty cheeses, crunchy veggies—dancing in a tangy dressing… without a single noodle in sight. It’s fresh, it’s filling, and honey, it’s so easy you could whip it up mid-Mardi Gras parade. Whether you’re feeding a backyard crowd, meal-prepping lunches, or just craving something light yet satisfying, this salad’s your golden ticket. Let’s chop, toss, and make those taste buds holler “encore!”
Nana’s Porch Picnics & Pepperoni Epiphanies
Y’know, this salad takes me straight back to sticky summer afternoons on Nana’s creaky porch. She’d shoo us outta her steamy kitchen with a bowl of “bits-and-bobs”—leftover salami nubs, cheese scraps, pickled peppers—tossed with whatever crisp veggies survived the garden’s July blaze. “Waste not, want not, chère,” she’d wink, handing me a fork. We’d sit shelling peas, listening to distant saxophones, as those salty, vinegary bites cut through the humidity like a knife. No fancy recipes, no measuring cups—just joy in the jumble. That’s the soul of this dish: uncomplicated, vibrant, and packed with love. Every time I make it, I taste jazz on the breeze and hear Nana humming Patsy Cline. Magic? You bet.
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Non-Pasta Antipasto Salad
- Total Time: 15 minutes
- Yield: 6 - 8
Description
This colorful, hearty salad skips the pasta but delivers big flavor and satisfying crunch. Loaded with cheeses, cured meats, and crisp veggies, it’s tossed in zesty Italian dressing for a cool, no-fuss dish that’s perfect for warm days, potlucks, or an easy low-carb lunch. Every bite is like an Italian deli in a bowl!
Ingredients
• 5 oz hard salami, cubed
• 5 oz pepperoni, cubed
• 5 oz provolone cheese, cubed
• 9 oz mozzarella cheese, cubed
• 1/4 cup pepperoncinis, chopped
• 1/4 cup black olives, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup Italian dressing (your favorite brand or homemade)
Instructions
In a large bowl, combine all the cubed meats, cheeses, vegetables, and olives.
Pour Italian dressing over the mixture.
Toss until everything is well coated.
Chill for at least 30 minutes before serving for best flavor.
Notes
🍴 Fresh, bold, and satisfying—this no-pasta salad is perfect for summer spreads or a simple meal prep win!
- Prep Time: 15 minutes
Nutrition
- Calories: 280 per serving
- Sodium: 600mg per serving
- Fat: 20g per serving
- Carbohydrates: 6g per serving
- Fiber: 2g per serving
- Protein: 14g per serving
Grab These Flavor Rockstars
Pro tip: Quality matters here! Seek out the good stuff—it’s a salad, not a shy wallflower.
- Hard Salami (5 oz, cubed): That rich, garlicky punch! Chef’s hack: Freeze for 15 mins before cubing—clean slices every time. Swap with soppressata for extra spice.
- Pepperoni (5 oz, cubed): Smoky, zippy, and oh-so-satisfying. Health twist: Turkey pepperoni works beautifully.
- Provolone (5 oz, cubed): Mild buttery notes that hug the spices. Can’t find it? Sharp white cheddar brings sass.
- Mozzarella (9 oz, cubed): Creamy freshness! Use low-moisture—it won’t water down your dressing.
- Pepperoncinis (¼ cup, chopped): Tangy, gentle heat. No jar? Banana peppers or diced jalapeños (seeds out!) step in.
- Black Olives (¼ cup, sliced): Earthy brine bombs. Kalamata olives add Greek vibes!
- Broccoli & Cauliflower (1 cup each, raw florets): CRUNCH CAPTAINS! Cut ’em small—no one wants a tree trunk in their bite. Swap with bell peppers or cucumbers.
- Italian Dressing (1 cup): The zingy glue! Secret weapon: Whisk ½ cup olive oil + ¼ cup red wine vinegar + 1 tsp each dried oregano/garlic powder + pinch of sugar.
Let’s Build Flavor Town—Step by Step!
Step 1: The Chop Squad
Cube meats and cheeses into ½-inch pieces—uniformity is key so every forkful gets love. Toss ’em in a bowl big enough to salsa dance in (trust me, you’ll need the room!). Now, chop those pepperoncinis and olives. Chef’s pep talk: “Don’t rush the chop! Neat pieces = pretty salad.”
Step 2: Veggie Victory Lap
Add broccoli and cauliflower florets. Critical move: Keep ’em RAW for maximum crunch and low-carb glory. Tired of florets? Shave ’em with a peeler into elegant ribbons!
Step 3: Dress Rehearsal
Pour dressing over your masterpiece. Hannah’s Rule of Thumb: Start with ¾ cup, toss, THEN add more if needed. Overdressing = sad, soggy salad. Gently fold with two big spoons—like hugging a friend, not wrestling an alligator!
Step 4: The Chill Factor
Cover and refrigerate 30+ mins. This ain’t optional, cher! Chilling lets flavors mingle like guests at a crawfish boil. Stir once halfway—you’re the matchmaker helping salami flirt with mozzarella.
Plate It Like a Pro!
Slide that salad into a rustic wooden bowl or mason jars for picnics. Garnish with extra pepperoncinis, a sprinkle of parsley, or cracked black pepper. Serve chilled with crusty bread (for carb lovers) or grilled shrimp skewers. At Martine’s, we pile it high on vintage diner plates—guests say it tastes like “summer on a cloud!”
Shake It Up, Sugar!
1. Mediterranean Fling: Swap meats with grilled chicken, add artichokes + feta, use lemon-oregano dressing.
2. Vegetarian Vibes: Omit meats, add chickpeas + sun-dried tomatoes + extra provolone.
3. Keto Powerhouse: Add avocado + pumpkin seeds, use olive oil-lemon dressing.
4. Spicy Creole Kick: Toss in andouille sausage, pickled okra, and a dash of hot sauce in the dressing!
5. Seaside Twist: Fold in lump crab meat and Old Bay seasoning—NOLA approved!
Confessions from My Kitchen
This recipe? Born from a hilarious disaster! One sweltering August, Martine’s AC died mid-lunch rush. Pasta salads wilted faster than my patience. I grabbed cold cuts, cheese, and whatever veggies survived the walk-in, doused ’em in dressing, and crossed my fingers. Guests LOVED it. Now, it’s our summer bestseller! Over years, I’ve learned: DON’T skip the chill time—it transforms chaos into harmony. And always, always taste your dressing first. If it doesn’t make you do a little hip wiggle, fix it!
Your Questions—Answered!
Q: Can I make this ahead?
A: Absolutely! Combine meats, cheese, veggies (hold dressing) up to 24 hours ahead. Add dressing 30 mins before serving. Leftovers keep 3 days—though ours never last that long!
Q: Help! My salad’s watery.
A: Ah, the veggie sweat! Pat broccoli/cauliflower bone-dry post-wash. If using juicy add-ins (tomatoes, cucumbers), add them RIGHT before serving. Too late? Drain excess liquid with a slotted spoon.
Q: Is it keto-friendly?
A: You betcha! With only 6g net carbs per serving, it’s a keto dream. Just check your dressing for hidden sugars—or make my quick hack (above!).
Q: Can I use bottled dressing?
A: Sure, but choose wisely! Pick brands with olive oil (not soybean oil) and real herbs. Newman’s Own or Primal Kitchen are solid. Better yet—whisk your own in 5 mins!
Nutritional Sunshine (per serving)
🔥 Calories: ~280 | 🥓 Protein: 14g | 🧀 Fat: 20g | 🥦 Carbs: 6g | 🌾 Fiber: 2g | 🧂 Sodium: ~600mg
Note: Stats vary with ingredients. Lower sodium? Use low-salt meats + cheese, rinse olives, or DIY dressing.
Final Thoughts: A Salad That Sings Like Summer Jazz 🎷☀️
Darlin’, this No-Pasta Antipasto Salad is more than just a dish—it’s a celebration in a bowl. It’s crunchy, salty, creamy, tangy… a whole flavor parade with none of the carb parade float. Whether you’re dodging the oven heat, meal-prepping for the week, or just craving something that feels indulgent but eats clean, this salad’s your go-to.
It’s a little messy, a lot zesty, and totally forgiving—just like those porch memories with Nana or impromptu jazz sets that somehow hit all the right notes. Best part? You can riff on it endlessly. Add your flair, your roots, your fridge leftovers. Just promise me this: serve it cold, serve it proud, and let every bite remind you that simplicity can still be soulful.
Until next time—keep it chill, keep it crunchy, and never underestimate the power of a good pepperoncini.
With a fork in one hand and a tambourine in the other,
