Antipasto Style Pasta Salad

Name: Antipasto Style Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: party crowd (?10-15)
Cuisine: American
Ingredients: 1 box tri-colored twist pasta; 1 can(s) black olives (drained); 1 pkg small red grape tomatoes; 1 bunch green onions, chopped; 1 pkg mozzarella cheese or cheddar if preferred; 1/2 lb genoa salami (ask deli to cut it in one chunk); 1 bottle italian salad dressing; 1/2 c chopped pepper(red, green or yellow for added color); /2 c chopped celery; OPTIONAL INGREDIENTS; 1 stick pepperoni, sliced 1/4 inch thick and halved; 1 stick pepperjack or jalenpeno cheese( land 0' lakes has one)

By Sandra McGrath
@SandyJJ

I always make this as part of my party dishes to pair up with my other buffet style foods.It's a hit and a change from the usual mayo type pasta salads.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

party crowd (?10-15)

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1 box

tri-colored twist pasta
1 can(s)

black olives (drained)
1 pkg

small red grape tomatoes
1 bunch

green onions, chopped
1 pkg

mozzarella cheese or cheddar if preferred
1/2 lb

genoa salami (ask deli to cut it in one chunk)
1 bottle

italian salad dressing
1/2 c

chopped pepper(red, green or yellow for added color)
/2 c

chopped celery
OPTIONAL INGREDIENTS
1 stick

pepperoni, sliced 1/4 inch thick and halved
1 stick

pepperjack or jalenpeno cheese( land 0' lakes has one)

How to Make Antipasto Style Pasta Salad

Step-by-Step

Boil pasta as directed. If you prefer another type of pasta the recipe works well with almost anything.Drain and place in a bowl, adding all the other ingredients except the cheese, meat and salad dressing. Cube the cheese and meat into small bites and place in 2 plastic bags, cheese in one and meat in the other and place in the refrigerator.
Add salad dressing over the pasta and vegetables and mix well.At this point you can refrigerate this,covered. Add the cubed meat and cheeses about 1/2 hour before the event or before serving so the cheeses don't get wet and mushy and mix well.

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