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+ servings

Italian Antipasto Salad

A delicious salad reminiscent of the Italian favorite Antipasto.
Course Appetizer, Salad
Cuisine All-American
Keyword Italian, pasta, Salad
Prep Time 15 minutes
Servings 12
Author Lynn / Turnips 2 Tangerines


  • 7 ounces tri-colored spiral pasta or pasta of your choice
  • 1/2 cup sweet mini peppers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 2 1/2 oz can sliced black olives, drained
  • 1 cup grape tomatoes, cut in half
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup chopped pimentos
  • 4 ounces hard salami, cubed
  • 4 ounces pepperoni, sliced and cubed
  • 4 ounces provolone cheese, cubed
  • 1/2 cup zesty Italian salad dressing
  • 1/4 cup Parmesan cheese
  • 6 basil leaves, chiffonade


  • Cook pasta according to package directions. Rinse in cold water and drain well. Place pasta in a large bowl. Add the next 8 ingredients.
  • Whisk together zesty Italian dressing and Parmesan cheese. Pour over ingredients in bowl.
  • Stir to combine. Refrigerate 2 hours. Add more zesty Italian dressing if needed.
  • Right before serving, sprinkle chiffonade basil leaves over pasta salad.