Antipasto Picnic Salad Recipe
Antipasto Picnic Salad Recipe photo by Taste of Home

Antipasto Picnic Salad Recipe

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4.5 34 31
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Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it’s chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:25 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 25 servings


  • 1 package (16 ounces) medium pasta shells
  • 2 jars (16 ounces each) giardiniera
  • 1 pound fresh broccoli florets
  • 1/2 pound cubed part-skim mozzarella cheese
  • 1/2 pound hard salami, cubed
  • 1/2 pound deli ham, cubed
  • 2 packages (3-1/2 ounces each) sliced pepperoni, halved
  • 1 large green pepper, cut into chunks
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 216 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.


  1. Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
  2. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings (1 cup each).
Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.
Originally published as Antipasto Picnic Salad in Simple & Delicious July/August 2006, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 1, 2015

"This is my new go to pasta salad. Love it!"

Reviewed Sep. 13, 2014

"Love it!!!!"

Reviewed Oct. 13, 2013

"I can't tell you how many times my Italian in-laws have raved about this recipe! It has such a great flavor! It can be a little more on the expensive side to make - but well worth it!"

Reviewed Oct. 10, 2013

"Typically in authentic Italian Cooking any "Antipasto" Refered to a smaller, lighter food eaten before the main course. A salad or appetizer if you prefer to call it. An antipasto on the menu was a sign of prosperity, because of the fact that it was lighter and less fufilling than pasta, breads, large cuts of meat and so on. To Have an "antipasto" salad with Pasta in it is a complete condriticion to the original definition of the food. Other than that the dish itself seems very nice and I respect the combination of ingredients."

Reviewed Sep. 9, 2013

"For those who didn't like the pickled vege mix you could chop up an equal mix of carrots, celery, cauliflower, and sweet onion and marinate with the dressing"

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