Real Recipes From Real Home Cooks ®

antipasto pasta salad

Recipe by
Chris Lidberg
Lady Lake, FL

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.

yield 12 hungry people
prep time 20 Min
cook time 12 Hr
method No-Cook or Other

Ingredients For antipasto pasta salad

  • 1 pkg
    dried 4 cheese tortellini
  • 1/4 lb
    genoa salami, chopped
  • 1/4 lb
    pepperoni, chopped
  • 1/2 lb
    asiago cheese, diced
  • 6 oz
    black olives, chopped and drained
  • 10 oz
    assorted cherry tomatoes
  • 1 c
    newman's own light balsamic dressing
  • 1/4 c
    grated parmesan cheese
  • 1/2 c
    marinated artichoke hearts
  • 1/4 c
    kalamata olives

How To Make antipasto pasta salad

  • 1
    Cook pasta according to directions until al dente, drain and cool.
  • 2
    In 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.
  • 3
    Just before serving, pour remaining dressing over the salad and add the Parmesan cheese. Toss and serve.

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