Zingy Antipasto Pasta Salad Recipe: A Delicious Twist On Two Classics
Perfect for a backyard bash — or any time!
Antipasto is an Italian first course that consists of cured meats, specialty cheeses, pickled vegetables and olives served on a platter. And pasta salad is a quintessential summertime side. I’m always looking for clever ways to put a spin on this warm weather staple. That’s what inspired this Antipasto Pasta Salad recipe. It’s a mash-up of two classics. And it’s loaded with delicious Mediterranean flavors.
We opted for penne pasta to create this zesty dish. But you can use almost any pasta shape you have on hand — try gemelli, orecchiette or rotini. For the dressing we start with bottled Italian vinaigrette then jazz it up with a dollop of whole grain mustard. It adds a bright zingy pop. Complete the dish with tomatoes, marinated artichoke hearts, olives and pepperoni. Shaved Parmesan on top gives it a nutty finish. Toss it together for yourself then let us know your thoughts.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 oz. penne pasta
- 3 Tbs. bottled Italian vinaigrette salad dressing
- 2 Tbs. whole-grain mustard
- 4 cups baby mixed greens
- 2 tomatoes, cut into ½" chunks
- 1 (6 oz.) jar marinated quartered artichoke hearts, drained
- 1 (2.25 oz.) can sliced black olives, drained
- 1 (2 oz.) piece pepperoni, sliced, ½ cup
- 1/3 cup Parmesan cheese shavings
Instructions
PrintCook pasta according to package directions; drain. Rinse under cold water to cool; drain well.
In large bowl, whisk together dressing and mustard. Add mixed greens, tomatoes, artichoke hearts, olives, pepperoni and pasta; toss until combined. Transfer to serving bowl; served topped with Parmesan shavings.
Nutrition
- Calories: 300
- Fat: 16 gram
- Saturated Fat: 4 gram
- Protein: 11 gram
- Carbohydrate: 29 gram
- Fiber: 3 gram
- Cholesterol: 22 mg
- Sugar: 4 gram
- Sodium: 864 mg
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