Antipasto Pasta Salad

The versatility of pasta salad is a beautiful thing! I’ve spiced things up a bit with veggies, salami and cheeses you’d find on a delicious antipasto platter. Try adding a little balsamic to every serving…makes for one yummy bite!


1 pound tri-colored rotini
1/4 cup red pepper – diced
4 asparagus stems – chopped
1 small broccoli crown
1 carrot – julienned
1/3 cup Italian dressing
1/2 cup salami or pepperoni – julienned
1/4 cup asiago or parmesan cheese – grated
4-5 pepperoncinis – julienned
handful of olives (optional)


  1. Bring a large pot of salted water to a boil, cook pasta. Just before pasta is finished cooking, add vegetables to boiling water and cook until carrots and peppers are soft. Drain and cool. (Use an ice bath to speed things along.)
  2. Toss together pasta, veggies and dressing. Add meat, cheese, pepperoncinis and olives.
  3. Refrigerate at least 4 hours. Enjoy!
6 Responses to “Antipasto Pasta Salad”
  1. trialsinfood says:

    Yummy! Love all the colors.

  2. mypenandme says:

    I have nominated you for the One Lovely Blog award. 🙂 Best regards, – Mary Ann

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