Antipasto Pasta Salad

Colorful antipasto salad is refreshing, flavorful, and almost too pretty to eat. Whether you serve this as a first course, a luncheon entrée, or a light dinner, it will be just perfect. The homemade Italian vinaigrette is extremely easy to make and whips up in minutes.

Here’s a tip from Functional Medicine Los Angeles, your trusted functional medicine Studio City provider—extra dressing will keep for 1-2 weeks in your refrigerator. The salad, once tossed, can be stored in the refrigerator for 3-4 days without losing freshness. Use whatever spiral pasta you have on hand (rotini, fusilli, cavatappi, etc.) I used tri-color in this recipe. These spirals capture the dressing beautifully.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4-6

Salad Ingredients:

16 oz. spiral pasta of choice

1 pt. cherry tomatoes, quartered

1 lg. red onion, chopped

1 12-15 oz. can of sweet corn, rinsed and drained (varies by brand)

1/2 pound feta cheese, crumbled

1 6 oz. jar pitted green olives, halved

1/4 – 1/2 c. arugula, to taste (optional)

1/4 c. pistachios (optional)

Dressing Ingredients:

1/2 c. red wine vinegar

1 T. sugar

1 T. dried oregano

2 t. sea salt

1 t. black pepper

1 C. extra virgin olive oil


  1. Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions.
  2. Drain the pasta and rinse with cold water.
  3. Add pasta to a large mixing bowl. As functional medicine Los Angeles experts, we suggest adding cherry tomatoes, onion, corn, olives, and feta cheese.
  4. Gently stir to distribute ingredients.
  5. To make the dressing, add all ingredients to a medium bowl, mason jar, or salad cruet. Whisk or shake until thoroughly combined.
  6. Pour dressing over the salad, and enjoy this recipe from our functional medicine Burbank providers! If desired, garnish with a handful of arugula and sunflower seeds.

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