Italian Antipasto Pasta Salad Recipe

Antipasto Pasta Salad in bowl foodiecrush.com

Italian Antipasto Pasta Salad Recipe

Your favorite antipasto salad is tossed with al dente pasta to create the ultimate meat lovers' pasta salad. Mix and match the ingredients in this recipe to include your favorite antipasto salad fixings.

Course Salad

Cuisine Italian

Keyword antipasto salad, BLT Pasta Salad

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 436kcal

Ingredients

Pasta Salad

1 pound fusilli pasta
10 ounces mortadella , cut into about 3 ½ cups large dice
8 ounces salami , cut into about 1 ½ cups large dice
6 ounces smoked pastrami , cut into about 1 ¼ cups large dice
10 ounces provolone cheese , cut into about 2 ½ cups large dice
16 ounces mild giardiniera , drained and roughly chopped
6 ounces pitted green olives , about 1 ½ cups sliced or halved
6 ounces pepperoncini , chopped with brine reserved

Dressing

3 tablespoons reserved pepperoncini brine
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper

Instructions

Boil the pasta in a large pot of salted water, until al denté and still a bit firm. Give it a quick rinse under cool water, and then drain.
In a large bowl, add the pasta, mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives.
In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and extra virgin olive oil then season with the black pepper and drizzle over the meats and cheese. Toss well and refrigerate for at least 1 hour for the flavors to mingle before serving. Add more pepperoncini brine for a tangier bite.

Notes

Storage: Store for 3-4 days in the refrigerator.

Nutrition