Italian Antipasto Pasta Salad Recipe

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Italian Antipasto Pasta Salad

Kathy Mecca


I got this recipe from Dayna on All Recipes website and it is fantastic. Want something different? This is the ticket.

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1 Hr


5 Min


Stove Top


1 lb
rotini pasta
1/4 lb
genoa salami, cut into bite size pieces
1/4 lb
pepperoni, cut into bite size pieces
1/4 lb
deli ham, cut into bite size pieces
1/2 lb
fresh mozzarella, cut into bite size pieces
6 oz
black or kalamata olives, chopped
1 large
red bell pepper, diced
1 medium
green bell pepper, diced
3 medium
tomatoes, chopped
1.7 oz
dry italian dressing mix packet
3/4 c
extra virgin olive oil
1/4 c
balsamic vinegar
1 Tbsp
oregano, dried
1 Tbsp
parsley, dried
1 Tbsp
grated parmesan cheese
salt and pepper to taste

Directions Step-By-Step

Boil pasta according to package directions and drain when cooked. Pasta should be cooked to firm or al dente.
While pasta is cooking, prepare rest of ingredients, cutting up meats, cheese and veggies. You can substitute any veggies you like. I add broccoli and cauliflower, onions and celery or sometimes I make it with pepperincini, marinated artichoke hearts, tomatoes, roasted red peppers.
Place drained, slightly cooled pasta in large bowl. Add meat, cheese and veggies to drained pasta. Then add package of Italian dressing mix. Mix well and cover with plastic wrap. Refrigerate for at least one hour.
Make dressing by combining oil, balsamic vinegar, oregano, parsley, grated parm cheese, salt and pepper. Whisk until ingredients are well combined. (note: I didn't think the dressing was acidic enough, so I added a little wine vinegar to the mixture)
Just before serving, pour dressing over pasta mixture. (Of course, you can pour dressing over pasta mixture after refrigerating it for 1 hour -- I think it has a better flavor, since the flavors have had time to marry when I let it sit over night. -- That's just my opinion.)

About this Recipe

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