Antipasto Pasta Salad

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Antipasto Pasta Salad

Prep 20 m

Cook 15 m

Ready In 35 m

12 Servings

451 Calories


"A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic."

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  1. 1 pound seashell pasta

  2. 1/4 pound Genoa salami, chopped

  3. 1/4 pound pepperoni sausage, chopped

  4. 1/2 pound Asiago cheese, diced

  5. 1 (6 ounce) can black olives, drained and chopped

  6. 1 red bell pepper, diced

  7. 1 green bell pepper, chopped

  8. 3 tomatoes, chopped

  9. 1 (.7 ounce) package dry Italian-style salad dressing mix

  10. 3/4 cup extra virgin olive oil

  11. 1/4 cup balsamic vinegar

  12. 2 tablespoons dried oregano

  13. 1 tablespoon dried parsley

  14. 1 tablespoon grated Parmesan cheese

  15. salt and ground black pepper to taste


  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

  3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

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