Antipasto Pasta Salad

This is a delicious and hearty cold pasta salad.  The antipasto elements add color and tremendous flavor.  I often serve this to accompany summer barbeques and tailgate menus.

 

INGREDIENTS:

2 Cups of Pasta (any type), Cooked, Drained and Rinsed

¼ Cup Red Onion, Thinly Sliced

1 Cup Salami, Cubed

1 Cup Provolone, Cubed

1 Cup Mortadella, Cubed

1 Cup Ham, Cubed

1 Cup Roasted Red Peppers, Sliced

1 Cup Grape Tomatoes, Sliced

12 Black Olives, Sliced

12 Green Olives, Sliced

½ Cup Parmesan Cheese, Grated

2 Tbsp. Green Scallions, Chopped
Good Seasons Italian Salad Dressing (using red wine vinegar)

 

DIRECTIONS:

In a large bowl, combine all the salad ingredients.  Pour the dressing over the pasta and mix well.  Refrigerate for 4 hours, or overnight if possible.  Before serving, garnish with chopped scallions and additional parmesan cheese.

ZUPPA E INSALATA - ANTIPASTO PASTA SALAD

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