As I wrote last week, I’m grilling all the vegetables these days; what better way to use up a huge platter of charred eggplant, zucchini and peppers than in a big salad. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Be the first to review this recipe. UNITS: US. Antipasto Salad makes a great appetizer or salad course, or can be eaten in a larger portion size as a full meal. Cook the pasta in a large pot of salted boiling water until al dente. Tips for the Best Italian Pasta Salad. 1 . Add pasta and stir well. large green pepper, finely chopped . ounces tri-color spiral pasta. This easy salad is loaded with savory Italian flavors. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine… Add … READY IN: 20mins. Antipasto Pasta Salad. https://www.allrecipes.com/recipe/232478/quick-antipasto-pasta-salad A bowl of olives, a box of pasta shells and a large, loaded platter of grilled vegetables doused in olive oil inspired this summer dish. Don’t miss this easy make-ahead pasta salad! Antipasto Pasta Salad Recipe: How to Make It | Taste of Home 16 . Easy Antipasto Pasta Salad. ADD YOUR PHOTO. It's quick and easy to make, and my family just loves it. https://www.myhotsouthernmess.com/2016/01/26/easy-antipasto-pasta-salad SERVES: 6. Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Antipasto Italian Pasta Salad is a delicious twist to your traditional pasta salad. INGREDIENTS Nutrition. Add antipasto mixture and all the marinade to a large mixing bowl. 1 (16 ounce) package fusilli pasta 1 ½ cups thinly sliced fresh basil ½ cup thinly sliced Genoa salami ½ cup thinly sliced pepperoni 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered ¼ cup thinly sliced provolone cheese ¼ cup grated Asiago cheese … In a large bowl combine all of the ingredients except the dressing and stir to combine. Chill Before Serving: It’s important to refrigerate your pasta mixture for at least 1 to 2 hours, and the completed salad for at least 1 hour. You’ll love that it uses all of the delicious flavors you would find on an antipasto … MAKE IT SHINE! Drain, and cool under cold water. This Antipasto Salad recipe is the perfect start to a delicious meal! Simply substitute the cured meats for more of the vegetables in the list above, such as grilled eggplant, roasted red peppers, mushrooms, pickled cauliflower, tomatoes, olives, and artichoke hearts. It is packed full of the delicious flavors of antipasto like cured meats, cheeses, and tangy vegetables and then tossed with a delicious Italian dressing to lock all of the flavors in. Drain Pasta Well: Make sure your pasta is completely drained before you add it to your seasonings. Vegetarian Antipasto Salad Italians and Italian-Americans are known for loving cured meats, but it is easy to make a vegetarian version of this popular salad too. Recipe by Chef #1295169. Excess moisture could make your salad watery. Directions Step 1

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