Couscous Antipasto Salad with Tomato Vinaigrette

This easy and flavorful Couscous Antipasto Salad tossed with a tomato vinaigrette is loaded with mozzarella, salami, marinated artichokes, roasted vegetables, and more.

Couscous Antipasto Salad -

Are you looking for an out-of-the-ordinary pasta salad recipe? Then you should try this antipasto salad with pearl couscous in tomato vinaigrette. Talk about yum! I was in a creative mood when I came up with this recipe and wasn’t sure how it would turn out, but we loved it! The leftovers were delicious too, so it’s a good make-ahead dish. Before I get to the antipasto salad recipe, I wanted to tell you that I am guest posting at The Best Blog Recipes today, where I am sharing these antipasto skewers. I will be a monthly contributor there for a few months while Shauna takes care of her toddler and gets ready for her new baby to arrive! Hurry over to see this fun appetizer recipe and browse her other tasty recipes while you are there.

Antipasto Skewers by The Weary Chef | Shared at The Best Blog Recipes

Couscous Antipasto Salad -

Now, back to this antipasto salad loaded with salami, mozzarella, marinated artichoke hearts, and roasted vegetables. Toss it all with a simple tomato vinaigrette, and you’ve got an easy, delicious side or main dish!

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Pearl Couscous Antipasto Salad with Tomato Vinaigrette | The Weary Chef

Couscous Antipasto Salad with Tomato Vinaigrette

Pearl couscous salad loaded with salami, mozzarella, artichoke hearts, and roasted vegetables is tossed with a simple tomato dressing.

  • Total Time: 25 minutes
  • Yield: 3-4 1x


Tomato Vinaigrette


  1. To prepare the dressing, whisk together tomato paste, olive oil, vinegar, Italian seasoning, and salt in a small bowl. Set aside.
  2. Cook couscous according to package directions. When done, remove lid and allow to cool for at least 10 minutes before mixing with other ingredients.
  3. Meanwhile, arrange squash and zucchini in a single layer on a baking sheet lined with aluminum foil and sprayed with cooking spray. If you are using fresh mushrooms, include them here as well. Lightly sprinkle vegetables with seasoned salt or salt and pepper, then broil or roast at 400 degrees F for 7-10 minutes. (I do this part in my toaster oven.)
  4. In a large serving bowl, stir together salami, artichoke hearts, tomatoes, cheese, mushrooms, and roasted vegetables. Add dressing and couscous, and gently stir together until well combined. Serve immediately, or refrigerate until ready to enjoy.
  • Author: Andi
  • Prep Time: 10
  • Cook Time: 15
  • Category: Main

Andi Gleeson


Pamela @ Brooklyn Farm Girl
11 years ago

The Vinaigrette looks amazing, a great way to use up frozen tomato paste too! Thank you!

The Weary Chef
11 years ago

You are very welcome, Pamela! Thank YOU for stopping by :)

11 years ago

Oh boy, I love couscous, especially with all those vegetables! I can’t wait to check out those skewers, they look delicious!

The Weary Chef
11 years ago

Thank you, Tanya! Have a great weekend!

Julie @ This Gal Cooks
11 years ago

This is right up my alley, Andi! Love it! I bet it would be good with Feta as well. Pinned!

The Weary Chef
11 years ago

Thanks, Julie! So glad you like it! I think feta would be great, but I chose mozzarella this time since I put feta in everything and wanted to change it up ;)

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