Antipasto Style Pasta Salad Recipes

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ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

This pasta salad is a fun and flavorful combination of marinated vegetables, cheeses, meats, and pasta! Perfect as a side dish or an entree on its own.

Provided by Holly Nilsson

Categories     Salad

Time 30m

Number Of Ingredients 15

8 ounces rotini pasta
1 pint cherry tomatoes (halved)
6 ounces jar marinated artichoke hearts (quartered & drained (reserve juices*))
⅓ cup sliced red onion
½ cup olives (green, black or a mixture)
4 ounces sliced salami (halved)
8 ounces bocconcini
2 tablespoons fresh basil (sliced)
1 tablespoon fresh parsley
1 cup bottled Italian dressing
¼ cup red wine vinegar
⅓ cup olive oil (or use some of the reserved olive oil from the artichoke hearts)
½ teaspoon garlic powder
½ teaspoon dried basil
salt & pepper to taste

Steps:

  • Cook pasta al dente according to package directions. Rinse under cold water and drain well.
  • Combine all dressing ingredient in a bowl and whisk to combine.
  • Toss all ingredients in a large bowl and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 486 kcal, Carbohydrate 35 g, Protein 17 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 750 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. -Becky Melton, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 8

1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing

Steps:

  • Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 336 calories, Fat 19g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1006mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil

Steps:

  • Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  • Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  • In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  • To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ANTIPASTO CURLY PASTA SALAD



Antipasto Curly Pasta Salad image

Prize-Winning Recipe 2009! A touch of Italy is easy with this ready-in-30-minutes pasta salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 11

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 tablespoons cold water
2 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup cubed salami
4 oz Provolone cheese, cut into 1/2-inch cubes (1 cup)
1/2 cup finely chopped red onion
1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
1 can (6 oz) pitted small ripe olives, drained
1 jar (4 oz) sliced pimientos, drained and chopped
1/2 cup shredded or grated Parmesan cheese

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Meanwhile, in large bowl, stir together Seasoning mix, water, oil and mustard. Add salami, cheese, onion, artichoke hearts, olives and pimentos; toss gently to combine.
  • Drain pasta; rinse with cold water. Shake to drain well. Add pasta to salad mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 40 mg, Fat 2, Fiber 5 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 5 g, TransFat 0 g

POTLUCK ANTIPASTO PASTA SALAD



Potluck Antipasto Pasta Salad image

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 18 servings.

Number Of Ingredients 18

1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt

Steps:

  • Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

CHEF JOHN'S ANTIPASTO PASTA SALAD



Chef John's Antipasto Pasta Salad image

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 3h55m

Yield 12

Number Of Ingredients 23

1 (16 ounce) package fusilli pasta
1 clove garlic, finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami, julienned
¼ pound pepperoni, julienned
3 ounces deli-style ham, julienned
¼ pound provolone cheese, julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes, quartered

Steps:

  • Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
  • While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
  • Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
  • Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
  • Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

1 package (16 ounces) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1 can (6 ounces) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 cup Italian dressing

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 0 g

ANTIPASTO COLD PASTA SALAD



Antipasto Cold Pasta Salad image

This recipe is great for serving crowds, and can be made with minimal effort and expense if you source your ingredients from the "dollar store." Equally good on a hot summer's day as on Superbowl Sunday. For best results, make a day ahead and refrigerate prior to serving, so the flavors meld. If made in quantities as posted, you will need two 9"x13" aluminum cake pans for serving.

Provided by sarikat

Categories     Lunch/Snacks

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

2 (12 ounce) boxes tri-color spiral pasta
1 (16 ounce) bottle zesty Italian salad dressing
1 (6 ounce) can pitted black olives
2 (6 1/2 ounce) cans mushroom stems and pieces
8 ounces bar colby-monterey jack cheese
1/2 large yellow onion
1 (3 1/2 ounce) bag sun-dried tomatoes
1 (6 ounce) jar pimiento
2 (2 1/2 ounce) packages pepperoni

Steps:

  • Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
  • Mince yellow onion and transfer to mixing bowl.
  • Drain mushroom pieces and transfer to mixing bowl.
  • Drain olives, slice finely, and transfer to mixing bowl.
  • Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
  • Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
  • Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
  • Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
  • Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.

Nutrition Facts : Calories 255.9, Fat 12.2, SaturatedFat 3.7, Cholesterol 14.6, Sodium 651.4, Carbohydrate 28.6, Fiber 2.7, Sugar 5.2, Protein 8.8

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor.

Provided by ratherbeswimmin

Categories     Pork

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (16 ounce) package rotini pasta
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (3 1/2 ounce) package sliced pepperoni, halved
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

Steps:

  • Cook the pasta according to package directions; drain and rinse with cold water.
  • Place in a large salad bowl.
  • Add the next 12 ingredients; mix well.
  • In a jar with tight-fitting lid, shake oil and lemon juice.
  • Pour over salad and toss.
  • Cover and refrigerate 6 hours or overnight.
  • Stir before serving.

Nutrition Facts : Calories 397.6, Fat 23.2, SaturatedFat 3.9, Cholesterol 8.6, Sodium 670.9, Carbohydrate 38.9, Fiber 3.4, Sugar 1.9, Protein 9

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

You can serve this salad as a side dish, but it's so packed with stuff that it can easily be a meal. I love this kind of dish because I can have it as a meal one day and then snack on the leftovers for a few days (right out of the container, of course).

Yield serves 4

Number Of Ingredients 11

8 ounces uncooked gemelli, penne, or bowtie pasta
1 red pepper
1/2 cup sun-dried tomatoes (packed in oil)
4 ounces fresh mozzarella cheese
1 (13-ounce) jar artichoke hearts
1 (3-ounce) can sliced black olives
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper

Steps:

  • Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
  • Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
  • Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
  • Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
  • You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.

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2019-04-23 The perfect summer side dish, this antipasto salad is loaded with cheesy tortellini, ripe grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, black olives, and a tangy Italian vinaigrette. Author: Kylie. Prep Time: 30 minutes. Cook Time: 10 minutes.
From midwestfoodieblog.com


VEGAN ANTIPASTO PASTA SALAD | WHOLEFULLY
Drain in a colander. Sprinkle the red onions on top of the hot pasta, and let sit for 3-5 minutes to help mild the onion flavor. Combine the pasta and onions in a very large bowl with the artichoke hearts, pepperoncinis, bell pepper, olives, roasted red pepper, cherry tomatoes, capers, and parsley. Toss to combine.
From wholefully.com


DELICIOUS ANTIPASTO PASTA SALAD - THE FRESH COOKY
2020-06-12 Instructions. In a large pot, bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta in a colander and rinse with cool water. Dice peppers, salami, pepperoni and cheeses and toss in large mixing bowl. Add olives and artichokes.
From thefreshcooky.com


ANTIPASTO PASTA SALAD | RECIPE - PINTEREST
Antipasto Pasta Salad- 1lb seashell pasta, Genoa salami, pepperoni, cheese, olives, bell peppers, tomatoes, 1 (.7oz) pkg dry Italian dressing mix, 3/4c evoo, 1/4c balsamic vinegar -i love balsamic. Find this Pin and more on yummy in my tummy! by Megan Tharinger. Think Food. I Love Food. Good Food.
From pinterest.com


ITALIAN ANTIPASTO PASTA SALAD - EASY WEEKNIGHT RECIPES
2020-07-15 Instructions. Cook pasta according to package directions; drain and rinse with cold water. Drain well. In a large salad bowl, whisk together olive oil, lemon juice, salt, garlic salt and pepper. Add cooked pasta to the salad bowl; stir to coat. Cover with plastic wrap and refrigerate for 2 to 24 hours.
From easyweeknightrecipes.com


RAINBOW ANTIPASTO PASTA SALAD - GIMME SOME OVEN
2016-06-27 Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. In a large bowl, combine the cooked pasta, antipasto ingredients, kale, and onion. Drizzle the Italian Herb Vinaigrette on top, then toss to combine. Serve immediately, or cover and refrigerate for up to 3 days.
From gimmesomeoven.com


ANTIPASTO PASTA SALAD - AN AFFAIR FROM THE HEART
How to Make Antipasto Salad with Pasta from Scratch. My recipe Italian pasta salad is super easy to prepare even on the busiest days! To see even more detailed steps, please scroll down to the recipe card. Step 1 . Cook the Pasta: First, cook the pasta according to the package instructions. Drain and rinse pasta with cool water. Pour in a large ...
From anaffairfromtheheart.com


DELI PASTA SALAD NEAR ME - STEFANIE MOFFETT
2022-06-11 Antipasto Pasta Salad Pin Image Antipasto Pasta Salads Antipasto Salad Antipasto Salad Recipe One of the simplest recipes ever for one of the tastiest salads ever.. 850 plus tax Lunch. Turkish Food near me. Pasta Salad 439 Potato Salad 439 Seafood Salad 859 Short Shred Cole Slaw 389 Tuna Salad 739. Japanese Food near me. Deli in Melrose …
From stefaniemoffett.blogspot.com


ANTIPASTO PASTA SALAD (90 CENTS/SERVING) - GOOD CHEAP EATS
Stir in the olive oil and blend well. Place the cooked noodles in the bowl with the dressing and add the olives, pepper, garbanzo beans, salami, onion, cheese, basil, and parsley. Stir well to combine. Serve immediately or chill until ready to serve. To …
From goodcheapeats.com


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