Antipasto Pasta Salad


Antipasto Pasta Salad

Antipasto Pasta Salad

Course Salad
Cuisine Italian
Keyword Asiago cheese, black olives, Genoa salami, pepperoni, seashell pasta
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Servings 12
Calories 486kcal


  • 1 pound seashell pasta
  • 1/4 pound Genoa salami chopped
  • 1/4 pound pepperoni sausage chopped
  • 1/2 pound Asiago cheese diced
  • 1 can black olives, 6 ounce drained and chopped
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper chopped
  • 3 medium tomatoes chopped
  • 1 package dry Italian-style salad dressing mix 0.7 ounce
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste


  • 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.


<em><font face="georgia">Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.</em>


Calories: 486kcal | Carbohydrates: 34g | Protein: 17g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1219mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 900mcg | Vitamin C: 25mg | Calcium: 278mg | Iron: 2mg

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