Easy Antipasto Pasta Salad Recipes

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ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A colorful pasta salad loaded with Italian meats, swiss cheese, spinach and tossed with fresh herbs and olive oil. Perfect recipe for a hot summer day!

Provided by Kelley Simmons

Categories     Side Dish

Time 20m

Number Of Ingredients 13

2 cups uncooked whole wheat penne pasta
1/2 cup swiss cheese (cubed)
1/2 cup Italian meats, diced (I used a mix of peppered salami, hot capocollo and hot calabrese)
1 medium tomato (medium dice)
3 tablespoon red onion (medium dice)
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)
1/2 tsp dried oregano
1 cup spinach, chopped
salt and pepper, to taste

Steps:

  • Start by cooking the pasta per the box instructions. My pasta took about 8 minutes for al-dente.
  • After the pasta is done cooking add to the bowl with the rest of the ingredients.
  • Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 77 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 579 mg, Fiber 9 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.

QUICK ANTIPASTO PASTA SALAD



Quick Antipasto Pasta Salad image

Bring a touch of Italy to the dinner table with a delicious pasta salad bursting with cheese, salami, olives and tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 7

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/2 cup Italian dressing
4 cups torn romaine lettuce
1 cup cubed salami
1 cup cherry tomatoes, halved
4 oz mozzarella or provolone cheese, cut into 1/2-inch cubes (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 7 g, TransFat 0 g

EASY ANTIPASTO PASTA SALAD



Easy Antipasto Pasta Salad image

This easy salad is loaded with savory Italian flavors. It's quick and easy to make, and my family just loves it.

Provided by EmiKatsMom

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

16 ounces tri-color spiral pasta
1 large green pepper, finely chopped
1 (6 ounce) can large black olives, drained
15 grape tomatoes, sliced
1 (3 1/2 ounce) package sliced pepperoni
1 (7 ounce) package mozzarella cheese, cubed
2 tablespoons capers
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
freshly cracked pepper, to taste
creamy Italian dressing or creamy caesar salad dressing

Steps:

  • Cook the pasta in lightly salted water following directions on package. Drain the pasta and rinse it with cold water until completely cool.
  • Combine Green Pepper, Black Olives, Tomato, Pepperoni, Mozzarella, Capers and Artichoke Hearts in a large bowl. Stir in the pasta.
  • Top the salad with desired amount of dressing and cracked pepper, then refrigerate at least 30 minutes before serving so flavors can blend.
  • Enjoy!

Nutrition Facts : Calories 519.2, Fat 18.4, SaturatedFat 7.6, Cholesterol 45.4, Sodium 867.2, Carbohydrate 66.5, Fiber 6.2, Sugar 2.8, Protein 22.5

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 SALAD II



Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 13

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

  • Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
  • Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

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