Antipasto Pasta Salad is the ultimate Italian pasta salad recipe! Made easy with marinated roasted red peppers, artichokes, salami and more!
Antipasto Pasta Salad
Author: Kelly Anthony
1(12-ounce) container Cigliegine (fresh Mozzarella), drained and diced
1(12-ounce) jarroasted red bell peppers in waterdrained and finely diced
1(12-ounce) jarquartered & marinated artichoke heartsdrained and roughly chopped
1/2cupSopressata or Salamithinly sliced + diced into 1/4” cubes
1/4cupdrained mild pepper ringsfinely diced
1/2 cupItalian dressing
1 1/2teaspoonblack pepper
Generous pinch of Kosher salt
Cook the pasta according to package instructions. Transfer to a colander and run cool water over it until the pasta is no longer steaming. Set aside to drain.
In a large mixing bowl, combine the pasta, mozzarella, bell peppers, artichokes, cured meat, pepper rings, parmesan, Italian dressing, pepper and salt. Stir to combine and refrigerate for at least 1 hour or up to overnight to marinate. Serve and enjoy as is, or over a bed of Romaine lettuce.
Antipasto Pasta Salad | Recipe
Amount Per Serving
Calories 334Calories from Fat 144
% Daily Value*
Saturated Fat 6g38%
Vitamin A 777IU16%
Vitamin C 26mg32%
* Percent Daily Values are based on a 2000 calorie diet.