Pasta style antipasto salad

Pasta Style Antipasto Salad

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sherry monfils


We were having a BBQ last week and I was tired of serving the same old pasta salad as usual so I asked everyone days before, what they would like. Many, many hands said, " Antipasto." So, antipasto-pasta salad it was. Came out awesome!


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1 Hr 20 Min
No-Cook or Other


  • 1 box
    seashell pasta
  • 1/4 lb
    genoa salmai, chopped
  • 1/4 lb
    thick-sliced pepperoni, diced
  • 1/2 lb
    provolone cheese, diced
  • 1
    6 0z can black olives, drained and chopped
  • 1
    red bell pepper, diced
  • 1
    green bell pepper, diced
  • 3
    ripe roma tomatoes, chopped
  • ·
    a small handful of pepperoncini peppers drained
  • 1 pkg
    dry italian-style salad dressing mix
  • 3/4 c
    extra vrgin olive oil
  • 1/4 c
    red wine vinegar
  • 2 Tbsp
    dried oregano
  • 1 Tbsp
    each, dried parsley and dried basil
  • 3 Tbsp
    freshly grated paremsan cheese
  • ·
    salt and pepper to taste

How to Make Pasta style antipasto salad


  1. Cook pasta al dente, drain and let cool. In lg serving bowl, combine pasta, genoa salami, pepperoni, provolone, olives, bell peppers and tomatoes.
  2. Stir in packet of italian style salad dressing mix. Mix well. Cover tightly and refrigerate at least 1 hr for flavors to meld.
  3. In bowl, whisk together oil, vinegar, herbs, parmesan cheese, salt and pepper. Drizzle over salad, lightly toss. Place the pepperoncini on top of salad and serve.

Printable Recipe Card

About Pasta style antipasto salad

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

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