Zesty Cauliflower Antipasto Salad

Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.

Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
8 servings


  • 1 medium head cauliflower, cut into small florets

  • 1 small red onion, sliced

  • ½ cup Italian-style salad dressing

  • 12 grape tomatoes, halved

  • 1 (14 ounce) can quartered artichoke hearts, drained

  • ½ cup sliced Kalamata olives

  • ½ cup mild banana pepper rings

  • 8 ounces small fresh mozzarella balls (such as BelGioioso®)

  • 4 ounces Genoa salami, chopped


  1. Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.

  2. Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Cook's Note:

You can use any Italian cured meat instead of Genoa salami, like mortadella or coppa.

Nutrition Facts (per serving)

243 Calories
17g Fat
12g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 34%
Cholesterol 37mg 12%
Sodium 882mg 38%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 11g
Vitamin C 42mg 211%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 316mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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