Antipasto White Bean Salad
If you’re looking for a new type of salad side to serve, then try this antipasto white bean salad – made with all the antipasto ingredients you love in an easy homemade sun-dried tomato dressing.
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I have been making this antipasto white bean salad on repeat all summer and I figured it was about time it found a home on my blog. This salad has been my favorite side dish to make this summer, but I believe it would be delicious any time of the year.
This antipasto white bean salad has incredible flavor, from the cannellini beans that soak up all the flavors of the sun-dried tomato dressing to the salami, pepperoni, mini mozzarella balls and veggies you know and love from traditional antipasto salad.
This recipe is great for entertaining or meal prep because it actually tastes better when made ahead of time. The longer this antipasto white bean salad sits, the more flavor it develops. Plus, there is no cooking involved and is an easy recipe that is ready in 20 minutes.
Antipasto White Bean Salad Ingredients
Cannellini beans: I used salt free cannellini beans and drained them well before tossing with the other ingredients.
Salami: use either pre-sliced or a log of salami and cut into bite sized pieces.
Pepperoni: I used turkey pepperoni for a lower fat option.
Mini Mozzarella balls: also called pearls or perlini mozzarella, they are approximately 2.5g each.
Cherry tomatoes: cherry tomatoes add a burst of fresh juicy flavor that contrast nicely against the other briny flavors in this salad.
Sun-dried tomatoes: since sun-dried tomatoes can sometimes be chewy, I like to finely chop these for this salad. Don’t forget to save some of the oil from the jar for the dressing!
Roasted red peppers: drained and patted dry. I like to cut these to about the size of the cannellini beans.
Artichoke hearts: I prefer the marinated artichoke hearts with seasoning for extra flavor.
Basil: fresh basil adds so much flavor and freshness to this salad.
Dressing: sun-dried tomato oil, extra virgin olive oil, Italian seasoning, oregano, salt and black pepper.
Equipment
Cutting board and knife
Measuring cups and spoons
Fine mesh strainer
Large serving bowl
Instructions
In a small bowl or mason jar, add the sun-dried tomato oil, extra virgin olive oil, Italian seasoning, oregano, salt and black pepper. Whisk to combine or seal the mason jar with lid and shake to combine.
In a large serving bowl, add the drained cannellini beans, chopped salami and pepperoni, mini mozzarella balls, cherry tomatoes, sun-dried tomatoes, roasted red peppers, artichoke hearts and basil.
Pour the dressing over the salad and toss well to coat everything in dressing.
What to Serve with Antipasto White Bean Salad
Appetizer: Herbed Ricotta and Tomato Bruschetta
Entree: Tuscan Stuffed Chicken
Side dish: Air Fryer Zucchini Fries
Dessert: Almond Coconut No Bake Bars
Drink: Blackberry Sage Margarita
Tips
- Use a high quality extra virgin olive oil or finishing oil for the best flavor.
- To add a little kick, add red pepper flakes to the dressing.
- If you are making this antipasto white bean salad ahead of time, store in the fridge until about 15 minutes before serving. Toss the salad well to incorporate the dressing again.
- This antipasto white bean salad lasts for one week when stored in an air tight container in the refrigerator.
Substitutions and Variations
Cannellini beans: cannellini beans can be replaced with other white bean varieties such as navy beans, great northern beans and chickpeas. Or, you can use a combination of varieties!
Salami and pepperoni: use turkey salami and pepperoni for lower fat and/or pork free options.
Mini mozzarella balls: if you can’t find mini mozzarella balls, you can buy a log of fresh mozzarella and chop into bite sized pieces.
Vegetarian option: omit salami and pepperoni and add one more can of beans in their place.
Additions: cucumber, fresh bell pepper, kalamata or black olives, red onion and marinated button mushrooms are all great additions. The possibilities are endless!
More Recipes You’ll Love
- Italian Tortellini Pasta Salad
- Whipped Ricotta Bruschetta Dip
- Caprese Pasta Salad
- Mediterranean Pasta Salad
- Antipasto Wreath
If you make thisย Antipasto White Bean Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Antipasto White Bean Salad
Ingredients
- 2 cans cannellini beans drained
- 2.5 oz salami chopped
- 2.5 oz pepperoni chopped
- 8 oz mini mozzarella balls drained
- 1 cup halved cherry tomatoes
- 1/2 cup chopped roasted red peppers drained, patted dry
- 1/2 cup chopped artichoke hearts
- 1/4 cup sun-dried tomatoes chopped
- 1/3 cup fresh basil chopped
Dressing
- 1/4 cup sun dried tomato oil
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a small bowl or mason jar, add the sun-dried tomato oil, extra virgin olive oil, Italian seasoning, oregano, salt and black pepper. Whisk to combine or seal the mason jar with lid and shake to combine.
- In a large serving bowl, add the drained cannellini beans, chopped salami and pepperoni, mini mozzarella balls, cherry tomatoes, sun-dried tomatoes, roasted red peppers, artichoke hearts and basil.
- Pour the dressing over the salad and toss well to coat everything in dressing.
