READY IN ABOUT 2½ hrs

Antipasto Salad

Read Reviews (145)

"This is always a hit for summer picnics." — It's A New Day

Directions

Cook pasta in a pot of boiling salted water until al dente. Drain.
In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

OHMYGOD This is sooo good! Let me tell you about a few changes I made here- not to offend but to suit my own preferences. I chose to make my own dressing using a packet of Good Seasons which eliminated the need for the clove of garlic and the salt. I used black olives in place of the brocolli (because I hate the way that vinegar tends to "cook" the brocolli) also I wanted chunks of mozarella to marinate in the dressing so I used the Polly-O string cheese. I had to taste the stuff- just couldn't wait for the fridge time and it was awesome! I hope I can keep my paws out of it until my boyfriend gets home from work! I left the parmesan out until serving time because I know it would absorb too much of the dressing! So glad I doubled the recipe! I will be making this again...and again...

—CLYN

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Most Helpful Critical Review

Aug 31, 2002

I mixed everything together and chilled it. i used seeded plum tomatoes instead of cherry and increased the garlic. Next time I will use salami instead of the pepperoni.

—MOLSON7

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198 Ratings

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Jan 25, 2004

I originally made this recipe and was disappointed. I found that you need to double the amount of dressing, otherwise the pasta is very dry and tastless. Also, making the pasta and dressing the day before gives it extra flavor. My family just eats it up, and I always get requests for the recipe. It is really delicious and perfect for hot days when mayonnaise might go bad.

—GSG

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Oct 09, 2004

I am happy to have found this quick and yummy pasta salad. Two friends of mine, who tasted it, asked me for the recipe and made it the next day! However I modified the recipe somewhat (partly in error as I was looking simultaneously at another similar recipe), and well, what do you know, it worked, so....here's what I did - used a 1/4 cup light-tasting olive oil instead of the 1/2 cup vegetable oil, added some chopped bell pepper along with the broccoli, used regular chopped tomatoes instead of the cherry tomatoes, omitted the pepperoni and basil, and marinated the veggies in the dressing while the pasta cooked, adding the cheeses once the pasta was cooled to room temp. I then refrigerated the prepared salad in the refrigerator.

—FROOTIE

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Mar 16, 2007

We love this salad. I made a few changes: replaced veggie oil with olive oil and reduced it to 1/3 cup, used whole wheat rotini, and replaced the pepperoni with hard salami.

—ANINAM

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Sep 13, 2003

Another allrecipes success story...this was great! Used a little more macaroni than called for and added 1/2 chopped green bell pepper and 1/2 chopped red bell pepper and let them "chill" with noodle/vinegar mixture. We loved it and wished I would have doubled the recipe! Thanks for the tasty summer treat!

—DREGINEK

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Apr 24, 2003

I really enjoyed this salad and so did hubby. I took it to a 7/4 bbq. Not sure how others liked it. I'll make it again anyway!!

—CSANDST1

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Jan 25, 2004

My Husband Loved This! He says he hates olives in everything, but he liked them in this salad. I offered to take them out the next time i made it and he said "No, its yummy the way it is"! Only thing is i leave out the cherry tomatoes because I don't like them. Sometimes I substitute the pepperoni with salami from the deli case, depends whats on sale. Really a great easy and delicious recipe.

—BUNNYGRRL

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Nutrition

Calories
415 kcal
21%

Carbohydrates
25 g
8%

Cholesterol
29 mg
10%

Fat
29.6 g
46%

Fiber
2.1 g
9%

Protein
12.6 g
25%

Sodium
821 mg
33%

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

Nutritional Information

Antipasto Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 415
Calories from Fat: 267

% Daily Value *
Total Fat 29.6g 46 %
** Saturated Fat 6.8g 34 %
Cholesterol 29mg 10 %
Sodium 821mg 33 %
** Potassium 298mg 8 %
Total Carbohydrates 25g 8 %
Dietary Fiber 2.1g 9 %
Protein 12.6g 25 %
** Sugars 1.4g
Vitamin A 10 %
Vitamin C 55 %
Calcium 18 %
Iron 18 %
** Thiamin 37 %
** Niacin 45 %
** Vitamin B6 13 %
** Magnesium 12 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.