fresh pasta

.

Cavatelli Antipasto Salad

By

Caren DeSanctis

, , , , , ,

This Cavatelli Antipasto Salad is a celebration of summer simplicity—handmade pasta, peak-season vegetables, olives, cheese, and optional charcuterie, all brought together with Saporito’s signature balsamic vinaigrette. It’s a versatile dish designed for picnics, gatherings, and easy warm-weather meals.

At its heart is tender, handcrafted cavatelli, built to hold dressing and absorb flavor, making every bite vibrant and satisfying.

Ingredients

For the salad:

  • 1 lb Saporito handmade cavatelli, cooked and cooled
  • 1 cup string beans, blanched and cut into bite-size pieces
  • 4–6 spring onions, thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup cucumbers, diced
  • 1 cup carrots, thinly sliced or ribboned
  • ¾ cup black olives, pitted and halved
  • 6–8 oz provolone cheese, cubed

Charcuterie options (optional):

  • Dry hot sausage, sliced or cubed
  • Sweet Italian sausage, sliced or cubed
  • Salami, cut into bite-size strips
  • Prosciutto, cubed(ask deli for thicker cut) or torn if thin

For the vinaigrette:

  • Saporito Signature Balsamic Vinaigrette, to taste
  • additional quality olive oil

Instructions:

  1. Cook the cavatelli.
    Boil in well-salted water until tender but still firm to the bite. Drain and rinse under cool water to stop cooking. Allow to cool completely.
  2. Prepare the vegetables.
    Cut all vegetables bite size: tomatoes in half, cucumbers in quarters, carrots in pieces or ribbons (for texture), olives halved and pitted, cheese in cubes, thinly slice onion.
  3. Prepare the string beans: Blanch string beans until just tender and bright green, then cool in ice water. Drain and combine with the remaining chopped vegetables.
  4. Prepare the charcuterie (if using).
    Slice or portion meats into bite-sized pieces to match the scale of the salad ingredients.
  5. Combine the salad.
    In a large bowl, gently toss the cooled cavatelli with olive oil, vegetables, olives, provolone, and any selected charcuterie.
  6. Dress and season.
    Add Saporito Signature Balsamic Vinaigrette gradually, tossing until evenly coated. Adjust to taste. Add salt and pepper if needed
  7. Chill and serve.
    Let the salad rest for 20–30 minutes before serving to allow the flavors to come together. Serve chilled or at room temperature.

Serving Notes

This salad is highly adaptable; perfect for using whatever is fresh and seasonal from the farmers market. The combination of cavatelli, crisp vegetables, and optional charcuterie creates a balanced dish that works as a light main course or a shared side for gatherings.

It reflects the Saporito philosophy: simple ingredients, thoughtfully prepared, and brought together in a way that lets every element shine.

Leave a comment