Easy Italian Antipasto Pasta Salad
This Easy Italian Antipasto Pasta Salad is a vibrant and hearty dish loaded with cured meats, fresh veggies, cheese, and a zesty vinaigrette. It’s perfect for potlucks, summer BBQs, or quick weekday lunches. Make it ahead and chill—it only gets better with time!
Ingredients
- 1 cup 236 ml warm milk
- 2 tsp instant dried yeast
- 4 tbsp sugar
- 4 cups + 2 tbsp 525g all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp allspice
- ¼ tsp ground ginger
- 1 cup 150g dried currants or raisins
- 6 tbsp unsalted butter melted
- 2 large eggs beaten
For the cross
- ⅓ cup 46g flour
- 2 tbsp sugar
- Warm water as needed
For the glaze
- 2 tbsp powdered sugar
- Warm water as needed
Instructions
- Whisk warm milk, sugar, and yeast. Let bubble (3–5 min).
- In a bowl, combine flour, salt, spices, and fruit.
- Add milk mixture, butter, eggs. Mix to form sticky dough.
- Knead on floured surface until smooth (5–7 min).
- Place in oiled bowl, cover, rise 45 min.
- Divide dough into 12 balls. Place on tray. Rise 30 min.
- See full steps with tips & photos → https://mischacrossing.com/hot-cross-buns/
Notes
- Pasta Tip: Make sure to rinse the pasta after cooking to stop the cooking process and prevent it from sticking together.
- Customizable Meats: Use a mix of cured meats like salami, soppressata, or ham for a classic antipasto flavor.
- Cheese Options: Mozzarella pearls, cubed provolone, or mini bocconcini work beautifully.
- Make Ahead: This pasta salad tastes even better the next day after chilling overnight.