Pasta Style Antipasto Salad Recipe

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Pasta style antipasto salad

sherry monfils

By
@smonfils

We were having a BBQ last week and I was tired of serving the same old pasta salad as usual so I asked everyone days before, what they would like. Many, many hands said, " Antipasto." So, antipasto-pasta salad it was. Came out awesome!


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Serves:

12

Prep:

1 Hr 20 Min

Method:

No-Cook or Other

Ingredients

1 box
seashell pasta
1/4 lb
genoa salmai, chopped
1/4 lb
thick-sliced pepperoni, diced
1/2 lb
provolone cheese, diced
1
6 0z can black olives, drained and chopped
1
red bell pepper, diced
1
green bell pepper, diced
3
ripe roma tomatoes, chopped
a small handful of pepperoncini peppers drained
1 pkg
dry italian-style salad dressing mix
3/4 c
extra vrgin olive oil
1/4 c
red wine vinegar
2 Tbsp
dried oregano
1 Tbsp
each, dried parsley and dried basil
3 Tbsp
freshly grated paremsan cheese
salt and pepper to taste

Directions Step-By-Step

1
Cook pasta al dente, drain and let cool. In lg serving bowl, combine pasta, genoa salami, pepperoni, provolone, olives, bell peppers and tomatoes.
2
Stir in packet of italian style salad dressing mix. Mix well. Cover tightly and refrigerate at least 1 hr for flavors to meld.
3
In bowl, whisk together oil, vinegar, herbs, parmesan cheese, salt and pepper. Drizzle over salad, lightly toss. Place the pepperoncini on top of salad and serve.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy