Antipasto pasta salad.

Antipasto Pasta Salad. Recipe

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sherry monfils


Since it is going to be very hot and muggy today, this is what I plan on making for dinner.

It's easy to make and filling to eat.


★★★★★ 1 vote

1 Hr 25 Min


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  • 1 lb
    ronzoni healthy harvest seashell pasta.
  • 1/4 lb
    chopped salami.
  • 1/4 lb
    chopped pepperoni
  • 1/2 lb
    asiago cheese, diced.
  • 4
    pepperoncini peppers.
  • 1
    6 oz can black olives, drained, chopped.
  • 1
    red bell pepper, chopped.
  • 1
    green bell pepper, chopped.
  • 3
    roma tomatoes, chopped.
  • 1
    .7 oz pkg dry italian-style salad dressing.
  • 3/4 c
    olive oil, extra virgin
  • 1/4 c
    red wine vinegar.
  • 2 Tbsp
    dried oregano
  • 1 Tbsp
    dried parsley
  • 2 Tbsp
    grated parmesan cheese.
  • pinch
    each of salt & pepper.

How to Make Antipasto pasta salad.


  1. Cook pasta as direcetd, drain. Run under cold water, drain again. In lg bowl, combine pasta, salami, pepperoni, asiago cheese, olives, red and green bell peppers and tomatoes. Stir in the envelope of dressing mix. Refrigerate 1 hr. In another bowl, whisk together oil, vinegar, oregano, parsley, parmesan cheese, salt & pepper. Pour dressing over salad. Mix well. Arrange pepperoncini peppers around salad.

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About Antipasto pasta salad.

Course/Dish: Pasta Salads
Other Tag: Quick & Easy
Hashtag: #antipasto

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