100% would make again
Read reviews (4)
Rate recipe
"I received the recipe for this cool pasta salad from longtime friends," explains Brenda Novak of New Holland, Pennsylvania. "A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year."
This recipe is:
Quick
Please log in to rate this recipe
Nutrition Facts: 1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.
Antipasto Salad published in Quick Cooking September/October 2002, p46
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Nov. 15, 2009 by briandean
I made this for a work potluck and it was super good. I don't nomally make things so high in fat, but who can resist salami and pepporoni? Everyone loved it and I'm making it again for our Thanksgiving get together. The best part is you can make it the night before, and it's so flavorful and pretty.
Reviewed on Aug. 29, 2009 by amychris1
This is a great salad. I add a T. of pesto in the dressing as I shake it up before adding. I make colored fusilli for the pasta. Also, it's a great way to use up veggies from the garden. I was able to cut up a zucchini and use steamed green beans in the salad this week. This was a great way to use up garden veggies. Amy
This is a great salad. I add a T. of pesto in the dressing as I shake it up before adding. I make colored fusilli for the pasta. Also, it's a great way to use up veggies from the garden. I was able to cut up a zucchini and use steamed green beans in the salad this week. This was a great way to use up garden veggies.
Amy
Reviewed on Sep. 01, 2008 by Kensmoma
Yeah, this is really good! I used cheddar instead of provolone, and black olives instead of salami. It makes more than 10 servings. Thanks, Brenda!
Reviewed on Aug. 13, 2008 by valanddansmith
This is the best pasta salad ever! I have been making it for several years now. It's so much better than the pasta salads that some people throw together with bottled Italian salad dressing. I wouldn't change a thing about this recipe! It's perfect!
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009