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Wednesday, February 8, 2023
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Easy Family Recipes: Antipasto Pasta Salad

Antipasto Pasta SaladI know, anti-pasto pasta salad sounds like a silly title, but once we’re in the thick of summer, I am all about any kind of pasta salad I can pull together fast. This  is one of my kid’s favorites — I think it’s the meat and cheese that does the trick, and gives it that title, reminiscent of the flavors of an Italian antipasto platter. Sometimes, I substitute pepperoni chunks for the salami — the kids love it! The keys to making a great pasta salad are to not over cook your pasta (a good rinse in cold water will stop the cooking process) and to make a homemade dressing whenever possible. Homemade dressing just tastes better (no preservatives) and can be made really quickly using ingredients you’ve already got in your pantry. Just get that whisking arm ready and go!




Antipasto Pasta Salad

  • 1/2 box Dreamfileds Penne Rigate
  • 2 cups sliced fresh mushrooms
  • 1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
  • 4 slices reduced-fat provolone cheese
  • 2 ounces sliced light Italian salami
  • 1/2 cup sliced roasted red peppers
  • 1/2 cup packed fresh basil leaves
  • Basil sprig, optional


  • 3 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic, about 1 medium clove
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon salt, or to taste

Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl; set aside.

Meanwhile, for the dressing, in small bowl whisk together dressing ingredients.

Place mushrooms in medium microwave-safe bowl; cover with plastic wrap. Cook on High 1 minute, or until mushrooms begin to soften. Uncover; pour off any liquid. Add artichoke hearts to mushrooms; toss with 2 tablespoons dressing and set aside.

Stack provolone slices; cut into eighths to form triangles. Stack salami slices; cut into quarters. Add to pasta along with red peppers.

Stack basil leaves; roll up and slice into very thin strips. Top pasta salad with basil, marinated mushrooms and artichokes. Whisk dressing again; add to salad and lightly toss. Garnish with basil sprig, if desired.

Recipe courtesy of Dreamfileds

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