Antipasto Pasta Salad

Have you ever noticed that side dishes at most cookouts are pretty – well, boring? I won’t cry if I never eat another spoonful of blah macaroni or potato salad again. A little while ago, I shared a recipe for Fresh Corn Salad, which is a delicious alternative to blah cookout side dishes.

Today, it’s Antipasto Pasta Salad. I got this recipe from my friend, Glenn, who made this wonderful pasta salad for some function I attended. I remembered tasting it and saying, “Holy cow, that’s pretty darn good.” OK. I cleaned up the language pretty significantly, but you get the idea.


  • 1 pound seashell or rotini pasta
  • ¼ pound Genoa salami, chopped
  • ¼ pound pepperoni, chopped
  • ½ pound mozzarella, chopped into cubes
  • 1 red pepper, diced
  • 3 tomatoes, chopped
  • 1 package dry Good Seasons Italian salad dressing mix
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper to taste

Cook your 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, mozzarella cheese, peppers and tomatoes. Stir in the envelope of Good Seasonings. Cover and refrigerate for about an hour.

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

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

This makes a lot, so if you’re not planning on having a big crew at your next cookout, you may want to half this recipe. However, we didn’t have a ton of people at our last event, but they pretty much chowed through all of this.FinishedPastaSalad


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