Antipasto Pasta Salad Recipe -
Antipasto Pasta Salad Recipe
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Antipasto Pasta Salad
This salad combines meat, cheese, veggies, and pasta into a picnic delight. See more

Antipasto Pasta Salad

Recipe by  

"A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2010

I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations; rotini instead of sea shell, yellow or red pepper in place of green, 3oz. can of olives, 3 green onions, and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case, 24 hours before I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's, which I think would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent! (Edited 5/9/2010)

Most Helpful Critical Review
Jun 06, 2012

UPDATE: I DECIDED TO GIVE THIS A SECOND GO, ALMOST 5 YEARS AFTER I INTIALLY IT. :) IT WAS MUCH BETTER THIS TIME AROUND. HERE'S WHAT I DID: A) USED CHEESE-FILLED TORTELLINI (I THINK I'LL GO BACK TO USING ROTINI THO...), B) OMMITTED THE FRESH PEPPERS FOR CHOPPED ROASTED RED PEPPERS, C) ADDED HALF OF A THINLY SLICED RED ONION, D) USED ASIAGO THIS TIME AND E) SUBBED A MARINATED GREEN OLIVE & ARTICHOKE DELI SALAD FOR THE BLACK OLIVES CALLED FOR. ALTHOUGH MORE EXPENSIVE, IT WAS DIVINE!!! This was "OK." Although my friend liked this more than I did, she wasn't all that impressed either. NOTE: This makes a LOT (I halved everything and still ended up with a TON!) and unfortunately, doesn't lend itself well to leftovers (my salad dried up quickly - despite covering my bowl, I needed to add additional vinaigrette the next day). This is also very expensive to prepare (the meat and cheese are pricey), but for a special splurge, I think the $'s spent are well worth it. To speed pre, I subbed small grape tomatoes for whole ones. I also omitted the red bell pepper and subbed tri-colored rotini pasta for shells (both personal preferences). Because Asiago cheese was so pricey, I opted for a less expensive (fresh) mozzarella instead. I found that using a GOOD quality olive oil and balsamic for the vinaigrette REALLY makes all the difference, so PLEASE don't skimp on those. All in all, this was decent, but I will need to make several changes if I were to make it again. Thanks anyways, Dayna! :-)

Aug 22, 2005

EXCELLENT!! I would suggest not substituting the asiago cheese, it has such a distinct flavor and it adds so much to the flavor of the salad. I did use a three cheese vinigrette that contained the olive oil, balsamic vinegar, seasonings, and parmesan cheese. It made it so much easier, and saves the cost of having to buy individual ingredients that you may not already have on hand. I did add additional salt and pepper, and a shake of red pepper for zest. TIP: If you gently squeeze the tomatoe after slicing off top before chopping, it will remove the excess juice and seeds so that the salad doesn't get watered down as it sits. This is one of the best pasta salads that I have ever made. I am so happy to be adding it to my collection. Thanks so much for sharing.

Oct 21, 2003

Really good. There was not a bite left after the cookout. I used fussili pasta, I used halved grape tomatoes. I added chopped artichokes, I omitted the pepperoni and doubled the salami, I used a combination of brine cured olives, I added finely sliced red onion, I roasted the red peppers, omitted the oregano and used fresh parsley. Per the suggestion of a couple other reviewers, I used a little less oil, but I think I will use all of it next time. I liked the asiago cheese, but I think next time I will try real mozzarella instead. I will certainly make this again.

Aug 25, 2003

This was a wonderful dish and easy to prepare. I followed the recommendations of other reviewers and made both the salad & dressing the night before. I mixed them together two hours prior to serving. I also scaled the recipe down to six servings. For four people (two of them big men) it was still way too much. The antipasto does hold up well for left overs. This dish is perfect to bring to parties & picnics, but be prepared to drop some cash. The ingredients are not cheap, but the compliments from your guests/friends make it well worth it.

Jan 25, 2004

Great recipe, however the flavor can get lost easily. If you add all of the ingredients except the balsamic before refridgerating, the flavor of the Italian dressing comes out a lot better. Then just add the balsamic just before serving.

May 25, 2015

Yo, if you don't like pasta salads, then you'll love this one!! If you love pasta salads, then you'll lose your mind behind this one!!!! This one was so flavorful. If you like bland foods, then don't try this one at all. The Asiago cheese added a different, but very pleasing taste to it. It definitely tastes better the second day. Allow dressing to be absorbed overnight. I also added two italian dressing packets. Next time I make it, I'll add some more meat to it......but that's strictly my preference cause I love meat. Definitely will make again.

Jul 05, 2008

I've probably made this now at least 10x!! it's a HUGE hit (in fact, friends request me to bring it to parties). so figured it should comment! i've leared a few hints from making it so many times..i've now "perfected it". 1)***THIS IS BEST MADE THE NIGHT BEFORE!!***this truly is the secret! the flavors need time to develop and incorporate! 2) i use 1lb. multi-colored rotini. 3) i use 1 box cherry tomatoes halfed. 4) 1/2c. oil was too much for me!! - i cut down to 1/4 C - and like 3Tbl of zesty italian dressing. 5) i add a handfull of chopped banana peppers. 6) i add 3 green onions finely sliced. 7) POUR 1/2 the dressing on the night before - and allow to "marinate" overnight in fridge. then add the remaining dressing right before serving!


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  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 978 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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