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Antipasto Pasta Salad

Antipasto Pasta Salad for Summer

Antipasto Pasta Salad is a unique pasta salad with meats and vegetables found in the first course of an Italian meal, such as salami, asiago cheese, olives, artichokes, and peppers.
Course Sides
Cuisine Italian
Keyword Antipasto Pasta Salad, pasta salad
Prep Time 45 minutes
Total Time 45 minutes
Servings 12
Calories 400kcal


    Pasta Salad

    • 16 ounces small shell pasta
    • 1/4 lb genoa salami chopped
    • 1/4 lb pepperoni chopped
    • 8 ounces Asiago Cheese cubed
    • 1/2 cup black olives chopped
    • 1/2 each red bell pepper orange bell pepper, and yellow bell pepper, chopped
    • 1/2 cup cherry tomatoes sliced in half
    • 1/4 cup chopped green onions

      Red Wine Vinaigrette

      • 1/2 cup olive oil
      • 1/2 cup red wine vinegar
      • 1 teaspoon garlic powder
      • 2 teaspoons dried oregano
      • 1 teaspoon dried basil
      • 1/2 teaspoon black pepper
      • 1 teaspoon dijon mustard
      • 1 tablespoon sugar
      • 1 tablespoon freshly grated parmesan


      • Prepare the pasta per package directions and drain. Place drained pasta in a large bowl. Add all the pasta salad ingredients and toss.
      • For the dressing, in a small bowl mix together all ingredients. Pour the dressing over the pasta salad in the large bowl. Cover and refrigerate at least two hours.


      Calories: 400kcal | Carbohydrates: 31g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 786mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 252mg | Iron: 1mg