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Antipasto Pasta Salad

An easy crowd favorite full of classic Italian ingredients such as salami, olives, and peppers that you will be eating all summer long!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Refrigerate 1 hr
Total Time 1 hr 25 mins
Course Salad, Side Dish
Cuisine Italian


  • 1 lb Cellentani pasta
  • 1/4 lb Genoa salami*** cubed
  • 1/4 lb Pepperoni*** cubed
  • 8 oz Asiago cheese wedge cubed
  • 3 oz Black olives drained and sliced
  • 1 Red bell pepper diced
  • 1 Green bell pepper diced
  • Cherry tomatoes quartered
  • Pepperoncini peppers [optional]
  • 1 bottle Kraft Zesty Italian dress (use about 8oz)
  • Parsley for garnish
  • Oregano for garnish


  • In a large pot, cook the pasta until al dente according to package. Drain, cool under cold water and set aside to let excess water drip.
  • In a large bowl, combine the chopped meats, cheese, and vegetables. pasta, salami, pepperoni, Stir in about 1/4 cup of dressing. Cover, and refrigerate for at least one hour. Add another 1/4ish cup of dressing.

  • Garnish with fresh herbs and serve.


***I used fresh sliced salami and pepperoni from the deli and cubed myself when I got home.
Keyword antipasto, italian, pasta salad, salad, side dish
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