antipasto pasta salad

This easy Italian Pasta Salad is ready in minutes and perfect for entertaining!

Easy Italian Pasta Salad

+ 1 tablespoon extra virgin olive oil

red wine vinegar

garlic, (minced)

salt

basil

oregano

sugar

pepper

pasta ((such as cavatappi))

kale

grape tomatoes, (halved)

(12-ounce) jar marinated artichoke hearts, (drained)

red pepper

giardiniera

olives

red onion, (thinly sliced and rinsed under cold water)

Whisk together olive oil, vinegar, garlic, salt, basil, oregano, sugar, and pepper until well combined.

Adjust seasoning with additional salt and pepper if desired, then set aside.

Prepare Vinaigrette:

Bring a large pot of salted water to a boil. Add pasta and cook until tender.

Drain pasta, then rinse with cold water until chilled. Set aside to drain further.

Place kale in a large bowl; add about 1/4 cup of vinaigrette. Massage dressing into kale with hands, until kale is tender and volume is reduced by about 1/2.

Add pasta and all remaining ingredients to kale.

Whisk remaining vinaigrette, then pour over salad. Mix well. Taste salad and adjust seasoning with a salt, if desired.

Serve pasta salad immediately or refrigerate until ready to eat. Enjoy!

Prepare Salad:

https://embed.mediavine.com/videos/hmougsotpf8z1slkpk3l

Learn how to make an easy Italian Pasta Salad with this delicious recipe + video! This cold pasta salad with Italian dressing is packed with bold antipasto flavors and is perfect for summer entertaining. Serve this Antipasto Pasta Salad anytime you need a crowd-pleasing recipe! It's vegetarian + vegan-friendly, too!

Italian Pasta Salad

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.

Antipasto Pasta Salad

rotini pasta

cherry tomatoes (halved)

artichoke hearts (quartered & drained (reserve juices*))

red onion

salami (halved)

bocconcini

basil (sliced)

parsley

Italian dressing

olive oil (or use some of the reserved olive oil

garlic powder

salt & pepper

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.

Italian tortellini antipasto salad - a mix of your favourite antipasto items and delicious, cheese filled pasta. Tossed in a light, olive oil and vinegar dressing, this antipasto salad takes no time to make, and is perfect for a quick lunch, or a light summer dinner when it&#39;s too hot to turn the oven on.

Tortellini Antipasto Salad

lb Cheese tortellini

Genoa salami (chopped in bite-sized pieces)

Bocconcini cheese pearls

Grape tomatoes (halved)

½ cup Artichoke hearts (roughly chopped)

Black olives (sliced)

Red wine vinegar

Extra virgin olive oil

Dijon mustard

Oregano

Garlic powder

½ tsp Chilli flakes

Salt and pepper (to taste)

Boil the pasta: In a pot of boiling, liberally salted water, boil the tortellini. Drain the pasta once done.

Prepare the dressing: In a jar with a lid (or a bowl with a whisk), add the dressing ingredients together, and shake vigorously, or whisk until all the ingredients are combined.

Assemble the salad: In a large bowl, add the pasta, and top with the salad add-ins. top with the dressing, and toss.

Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!Step-by-step photos can be seen below the recipe card.

penne pasta (0.98)

pepperoni (1.32)

mozzarella ball (2.74)

tomato (vine ripened,  0.64)

garlic (0.04)

black olives (0.98)

½ red onion (0.36)

½ a 13.75 oz. can quartered Artichoke hearts (1.29)

Giardiniera mix (including all juice from the jar,  2.87)

Parmesan cheese (grated,  1.35)

Italian Dressing (0.79)

pepperoncini peppers (whole (optional)  0.48)

salt (to taste,  0.02)

black pepper (to taste (freshly cracked),  0.03)

Gather

Cook the pasta

Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.

Prep the ingredients

Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.

Assemble the pasta salad

Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.

Add dressing

Add grated Parmesan cheese and Italian dressing.

Combine

Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn&#39;t end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.

I'm usually skeptical about using ingredients I've never tried before. For this recipe it was the, Giardiniera mix, however, it really surprised me. I've waited a long time to find a good antipasto salad recipe, and this is it! Great job on this one.

This pasta salad was a lifesaver on a road trip last weekend. Folded in a big package of raw spinach for extra vegetables and it was nicely wilted by the next day. The juice from the Giardiniera mix makes a big difference.

Top 4 antipasto pasta salad recipes from across the web

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Top Tags

Easy Italian Pasta Salad

Antipasto Pasta Salad

Tortellini Antipasto Salad

Antipasto Pasta Salad

Top 4 antipasto pasta salad recipes from across the web

The most viewed antipasto pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Italian Pasta Salad

Antipasto Pasta Salad

Tortellini Antipasto Salad

Antipasto Pasta Salad

The most viewed antipasto pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine