Antipasto Pasta Salad

Serves 12 servings
Prep time
Cook Time

The beauty of this salad is that you can use whatever pasta, veggies, cheese & meats you like or have on hand. Also, it’s best made a day ahead of time. Before serving, you may want to add additional balsamic vinegar, olive oil, salt & pepper.

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  • 1 Pound
    rotini pasta
  • 1/4 Pound
    Genoa salami, chopped
  • 1/4 Pound
    pepperoni sausage, chopped
  • 1/2 Pound
    Asiago cheese, chopped
  • 6 Ounces
    black olives, drained and chopped
  • 1
    green bell pepper, chopped
  • 10 Ounces
    grape tomatoes, quartered
  • .7 Ounces
    package dry Italian salad dressing mix
  • 3/4 Cups
    extra virgin olive oil
  • 1/4 Cup
    white balsamic vinegar
  • 2 Tablespoons
    dried oregano
  • 1 Tablespoon
    dried parsley
  • 2 Tablespoons
    grated parmesan cheese
  • salt and ground black pepper to taste


  1. Cook the pasta in a large pot of salted boiling water until al dente, then drain.

  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, green bell pepper and tomatoes. Stir in the envelope of dressing mix.

  3. Whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Pour dressing over the salad, and mix well.

1 review for Antipasto Pasta Salad

  1. Karen


    Family favorite

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