Potluck Antipasto Pasta Salad Recipes

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

Ingredients

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.

POTLUCK ANTIPASTO SALAD

Potluck Antipasto Salad image

I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (3-1/2 ounces) sliced pepperoni, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano or 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 pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients. , In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

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

Ingredients

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 SALAD

Quick Antipasto Salad image

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

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