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Antipasto Pasta Salad

Bow Tie Pasta for Antipasto Pasta Salad

Antipasto Pasta Salad with salami, pepperoni, Italian sharp cheese, black olives, peppers and tomatoes in an Italian dressing.


1 pound shell, bow-tie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 6-ounce can black olives
1 red bell pepper, diced
1 green bell pepper, diced
1 .6-ounce package Italian dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
Salt & Ground black pepper


Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes.

Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese salts and pepper.

Just before serving, pour dressing over the salad and mix well.

Nutrition Information

Recipe makes 8 to 12 servings.

Did You Know?

Kalamata olives are one of the more popular varieties. These Greek black olives are plump and juicy with a powerful flavor, bright acidity and high salt content.

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