Antipasto Salad

I got this recipe from my mother-in-law and it’s pretty much our household’s favourite! I like my other pasta salad recipes, my Pasta Salad is undeniably fresh-tasting. But this antipasto salad is for sure the King of pasta salad! Absolutely delicous!

Antipasto Salad

Recipe by Ellen


Prep time


Cooking time






  • 1 lb seashell pasta

  • 1/2 lb Asiago cheese, diced

  • 1/4 lb Genoa salami, diced

  • 1/4 lb pepperoni sausage, diced

  • 2 cups cherry tomatoes, halved

  • 1 medium red bell pepper, diced

  • 1 medium green bell pepper, diced

  • 1 6oz can of diced black olives, chopped

  • 1 .7oz package dry Italian-style salad dressing mix (pasta salad seasoning mix would work)

  • For the dressing:
  • 1/4 cup Balsamic vinegar

  • 2 TBSP dried oregano

  • 1 TBSP dried parsley

  • salt and freshly ground black pepper to taste

  • 2 TBSP Parmesan cheese, grated

  • 3/4 cup olive oil


  • Bring a pot of salted water to a boil. Add noodles and cook until al dente, usually around 8 minutes but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process and drain again.
  • Combine all pasta salad ingredients, including the drained pasta in a large bowl. Season with the seasoning mix. Toss all ingredients to combine and refrigerate until needed, but for at least an hour.
  • Mix all of the dressing ingredients except oil together in a small jar. Pour oil in while whisking to emulsify.
  • When ready to serve, pour the dressing over chilled salad, toss until well combined and serve.

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