Antipasto Pasta Salad

Antipasto Pasta Salad

Refreshing, hearty antipasto pasta salad that is easy to make, can be made in advance, perfect for potlucks, large gatherings, or an easy summer dinner.


For the dressing:
1/3 cup red wine vinegar
1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil

For the salad:
8 ounces penne pasta
1/2 can (15 ounces) navy or northern white beans
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup orange bell pepper, chopped
1 cup cherry tomatoes, halved
1/4 cup green onions, sliced
2 ounces Monterey Jack cheese, sliced 1″ squares
2 ounces part-skim mozzarella cheese, sliced in 1″ squares
2 ounces brick or provolone cheese, sliced in 1″ squares
2 ounces thinly sliced hard salami
1 ounces thinly sliced pepperoni
1/2 cup Kalamata olives, sliced
1 tablespoon minced chives
1/2 cup crumbled feta


  1. Combine all the ingredients for the dressing, whisking or shaking in a mason jar.  Set aside.
  2. Prepare pasta according to package directions, rinse to cool.
  3. Combine all other ingredients in a large bowl, toss with dressing. Cover and refrigerate.  Toss before serving.



This salad works best if made in advance. 

Store leftovers in a sealed, refrigerated container for up to 4 days.

Keywords: antipasto pasta salad, pasta salad, antipasto, antipasti, Italian salad, easy salad, potluck