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Antipasto Pasta Salad

AuthorAnnabel
RatingDifficultyBeginner

Turn yesterday's Charcuterie Board left overs into today's meal! This wonderfully coloured salad has many variations and is a true crowd pleaser.

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Yields6 Servings
Prep Time15 minsCook Time7 minsTotal Time22 mins

 400 g Pastacavatappi, shell, bowtie or elbow
 100 g salamichopped
 100 g pepperonichopped
 200 g Pecorino Romano cheeseor a similar Italian sharp cheese, diced
 170 g black olivesdrained and chopped
 1 red capsicumdiced
 1 green capsicum
 3 ripe tomatoeschopped
 28 g Italian Seasoning
 ¾ cup extra virgin olive oil
 ¼ cup balsamic vinegar
 2 tbsp dried oregano
 1 tbsp dried parsley
 ½ red onionchopped
 1 tbsp grated Parmesan cheese
 1 pinch salt
 1 tsp ground black pepper

What are we cooking today?
1

Antipasto Pasta Salad can we put together in a variety of different ways so don't feel compelled to stick to this recipe if you wish to add or replace ingredients.

It is a meal in itself or can be a side or larger portion to take to a bbq.

Getting started
2

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

3

In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, onion and tomatoes.

4

Sprinkle on the Italian Seasoning, mix thoroughly and refrigerate salad.

5

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

6

Combine the pasta and the antipasto mix and just before serving, pour dressing over the salad and mix well.

Annabelle's tips
7

Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.

Category, , ,

Ingredients

 400 g Pastacavatappi, shell, bowtie or elbow
 100 g salamichopped
 100 g pepperonichopped
 200 g Pecorino Romano cheeseor a similar Italian sharp cheese, diced
 170 g black olivesdrained and chopped
 1 red capsicumdiced
 1 green capsicum
 3 ripe tomatoeschopped
 28 g Italian Seasoning
 ¾ cup extra virgin olive oil
 ¼ cup balsamic vinegar
 2 tbsp dried oregano
 1 tbsp dried parsley
 ½ red onionchopped
 1 tbsp grated Parmesan cheese
 1 pinch salt
 1 tsp ground black pepper

Directions

What are we cooking today?
1

Antipasto Pasta Salad can we put together in a variety of different ways so don't feel compelled to stick to this recipe if you wish to add or replace ingredients.

It is a meal in itself or can be a side or larger portion to take to a bbq.

Getting started
2

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

3

In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, onion and tomatoes.

4

Sprinkle on the Italian Seasoning, mix thoroughly and refrigerate salad.

5

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

6

Combine the pasta and the antipasto mix and just before serving, pour dressing over the salad and mix well.

Annabelle's tips
7

Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.

Antipasto Pasta Salad
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields6 Servings
Prep Time15 minsCook Time7 minsTotal Time22 mins

Ingredients

 400 g Pastacavatappi, shell, bowtie or elbow
 100 g salamichopped
 100 g pepperonichopped
 200 g Pecorino Romano cheeseor a similar Italian sharp cheese, diced
 170 g black olivesdrained and chopped
 1 red capsicumdiced
 1 green capsicum
 3 ripe tomatoeschopped
 28 g Italian Seasoning
 ¾ cup extra virgin olive oil
 ¼ cup balsamic vinegar
 2 tbsp dried oregano
 1 tbsp dried parsley
 ½ red onionchopped
 1 tbsp grated Parmesan cheese
 1 pinch salt
 1 tsp ground black pepper

Directions

What are we cooking today?
1

Antipasto Pasta Salad can we put together in a variety of different ways so don't feel compelled to stick to this recipe if you wish to add or replace ingredients.

It is a meal in itself or can be a side or larger portion to take to a bbq.

Getting started
2

Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

3

In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, onion and tomatoes.

4

Sprinkle on the Italian Seasoning, mix thoroughly and refrigerate salad.

5

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

6

Combine the pasta and the antipasto mix and just before serving, pour dressing over the salad and mix well.

Annabelle's tips
7

Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.

Nutrition Facts

Servings 6

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