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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cook pasta al dente, drain and let cool. In lg serving bowl, combine pasta, genoa salami, pepperoni, provolone, olives, bell peppers and tomatoes.
2Stir in packet of italian style salad dressing mix. Mix well. Cover tightly and refrigerate at least 1 hr for flavors to meld.
3In 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