antipasto pasta salad
This recipe is very versatile, any type of Italian meat such as Pancetta, bacon or Prosciutto could be used instead of or in addition to the salami and pepperoni. Green olives are also a great addition. The cook time below is actually the time to marinate.
prep time
20 Min
cook time
12 Hr
method
No-Cook or Other
yield
12 hungry people
Ingredients
- 1 package dried 4 cheese tortellini
- 1/4 pound genoa salami, chopped
- 1/4 pound pepperoni, chopped
- 1/2 pound asiago cheese, diced
- 6 ounces black olives, chopped and drained
- 10 ounces assorted cherry tomatoes
- 1 cup newman's own light balsamic dressing
- 1/4 cup grated parmesan cheese
- 1/2 cup marinated artichoke hearts
- 1/4 cup kalamata olives
How To Make antipasto pasta salad
-
Step 1Cook pasta according to directions until al dente, drain and cool.
-
Step 2In a large bowl, combine all ingredients except 1/2 cup of the dressing and the grated Parmesan cheese. Refrigerate overnight to let the flavors marinate.
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Step 3Just before serving, pour remaining dressing over the salad and add the Parmesan cheese. Toss and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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