Name: Antipasto Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Ingredients: 1 pound seashell pasta; ½ pound Asiago cheese, diced; ¼ pound pepperoni sausage, chopped; ¼ pound Genoa salami, chopped; 3 medium tomatoes, chopped; 1 medium red bell pepper, diced; 1 medium green bell pepper, chopped; 1 (6 ounce) can black olives, drained and 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

I’ve already highlighted in some of my previous recipes how much I appreciate Italian cuisine. Their dishes truly have it all—simplicity, incredible flavors and textures, and excellent nutrition.

With all these factors in mind, it’s easy to see why I love Italian cooking so much. That’s why I’m excited to share another recipe that has its origins in this beautiful country.

This time, it’s for antipasto pasta salad—one of my all-time favorite dishes. It’s flavorful, vibrant, nutritious, and incredibly easy to make.

Antipasto Pasta Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

This antipasto pasta salad is a vibrant, easy-to-make dish that’s perfect for picnics, potlucks, or a simple, delicious lunch.

Ingredients

1 pound seashell pasta
½ pound Asiago cheese, diced
¼ pound pepperoni sausage, chopped
¼ pound Genoa salami, chopped
3 medium tomatoes, chopped
1 medium red bell pepper, diced
1 medium green bell pepper, chopped
1 (6 ounce) can black olives, drained and 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

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 34mgSodium: 884mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 15g

Instructions

1. Boil the Water: Fill a large pot with salted water and bring it to a boil on the stovetop.

A pot filled with salted, boiling water on a stovetop

2. Cook the Pasta: Add the shell pasta to the boiling water, stirring occasionally, and let it cook for around 9 minutes, until it’s tender but still slightly firm.

Cooked shell pasta in the pot on a stovetop

3. Drain and Cool: Drain the pasta, rinse it with cold water to cool it down, then drain once more.

Cooked shell pasta being drained under water

4. Place Pasta in Bowl: Transfer the cooled pasta to a large mixing bowl.

5. Add Salad Ingredients: To the pasta, add the Asiago cheese, salami, pepperoni, cherry tomatoes, bell peppers, and olives.

Ingredients for antipasto pasta salad in a glass bowl

6. Sprinkle with Dry Dressing Mix: Sprinkle the dry dressing mix over the ingredients in the bowl, then stir everything until evenly combined.

Well-combined ingredients for antipasto pasta salad in a glass bowl

7. Chill the Salad: Cover the bowl and place it in the refrigerator for at least 1 hour to let the flavors blend.

8. Make the Dressing: In a small bowl, whisk together the oil, vinegar, oregano, parsley, Parmesan, salt, and pepper. Cover and set aside until serving.

Ingredients for the antipasto pasta salad dressing

9. Dress the Salad: When it’s time to serve, pour the prepared dressing over the chilled salad and toss until everything is well mixed. Enjoy!

Freshly-made antipasto pasta salad served on a plate

You can serve this delicious salad as a main course for lunch, or enjoy it as a side dish alongside grilled meats, sandwiches, or a flavorful Italian meal.

Since it’s best served chilled or at room temperature, it’s perfect for summer barbecues, picnics, and potlucks.