Antipasto Pasta Salad
Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!Step-by-step photos can be seen below the recipe card.
Servings: 11 servings (~1.5 cups each)
Ingredients
- 1 lb. penne pasta $0.98
- ½ ham steak a little over ¼ lb., $1.88
- 7 slices pepperoni $1.32
- 6 oz. mozzarella ball $2.74
- 1 tomato vine ripened, $0.64
- 1 clove garlic $0.04
- ¼ cup pitted black olives $0.98
- ½ red onion $0.36
- ½ a 13.75 oz. can quartered Artichoke hearts $1.29
- 16 fl oz. Giardiniera mix including all juice from the jar, $2.87
- ¾ cup Parmesan cheese grated, $1.35
- 1 cup Italian Dressing $0.79
- ¼ cup pepperoncini peppers whole (optional) $0.48
- salt to taste, $0.02
- black pepper to taste (freshly cracked), $0.03
Instructions
- Gather your ingredients.
- Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
- Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
- Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
- Add grated Parmesan cheese and Italian dressing.
- Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.
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Notes
*I added 6 pepperoncini peppers to keep things a little less spicy, but enough so they still contribute to the classic flavor of an antipasto salad! Leave them on top as a garnish so your friends and family who aren't into spicy food can avoid them and still enjoy this hearty pasta salad!
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 66g | Protein: 15g | Fat: 23g | Sodium: 1559mg | Fiber: 2g