Potluck Antipasto Pasta Salad Recipe

4.5 10 9
Potluck Antipasto Pasta Salad Recipe
Potluck Antipasto Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Potluck Antipasto Pasta Salad Recipe

Read Reviews
4.5 10 9
Publisher Photo
I love trying new recipes, and this one for pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium sweet red or green pepper, julienned
  • 2 plum tomatoes, halved lengthwise and sliced
  • 1 bunch green onions, sliced
  • 4 ounces Monterey Jack cheese, julienned
  • 4 ounces part-skim mozzarella cheese, julienned
  • 4 ounces brick or provolone cheese, julienned
  • 4 ounces thinly sliced hard salami, julienned
  • 3 ounces thinly sliced pepperoni
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 to 2 tablespoons minced chives
  • BASIL VINAIGRETTE:
  • 2/3 cup canola oil
  • 1/3 cup red wine vinegar
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt

Directions

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.
Originally published as Antipasto Pasta Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p51

Nutritional Facts

1 cup: 248 calories, 18g fat (5g saturated fat), 24mg cholesterol, 431mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 1 package (16 ounces) penne pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium sweet red or green pepper, julienned
  • 2 plum tomatoes, halved lengthwise and sliced
  • 1 bunch green onions, sliced
  • 4 ounces Monterey Jack cheese, julienned
  • 4 ounces part-skim mozzarella cheese, julienned
  • 4 ounces brick or provolone cheese, julienned
  • 4 ounces thinly sliced hard salami, julienned
  • 3 ounces thinly sliced pepperoni
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 to 2 tablespoons minced chives
  • BASIL VINAIGRETTE:
  • 2/3 cup canola oil
  • 1/3 cup red wine vinegar
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  1. Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
  2. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.
Originally published as Antipasto Pasta Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotluck Antipasto Pasta Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sgronholz User ID: 1473861 226839
Reviewed May. 24, 2015

"This salad is wonderful! I made it for our granddaughter's baptism celebration and everyone loved it! (We especially liked the variety of ingredients!) I made a few changes to the dressing which included substituting my homemade pesto for the basil, adding 1 tsp. dried oregano, 1 Tbl. sugar and a little more salt...YUM! I can't wait to make it again!"

MY REVIEW
sddeck User ID: 7279512 19122
Reviewed Jul. 13, 2013

"The prep for this was daunting and I found it bland. I will try it again and experiment with adding additional seasoning."

MY REVIEW
6foreverpaws User ID: 6007092 15353
Reviewed Jun. 1, 2012

"The husband loved it. Was easy to make. I used Italian dressing in place of the vinaigrette. Great summer time dish with a slice of homemade bread."

MY REVIEW
prmom User ID: 5638367 45355
Reviewed Jul. 18, 2011

"My daughter ask me frequently to fix this salad for her to take for lunch to school.

I prefer to use the mini pasta and the mini peperoni for her, but I also have used the garden delight penne pasta with the regular peperoni. It is one of our family favorite."

MY REVIEW
cathiemh User ID: 3074456 42333
Reviewed Jan. 19, 2010

"Try whole wheat pasta or the new low carb pasta for a low carb Antipasto salad. Very tasty - great summer potluck for church."

MY REVIEW
Deanna5 User ID: 3675742 19611
Reviewed Jan. 19, 2010

"Will be trying this recipe but, with whole wheat pasta..Looks good"

MY REVIEW
aspross User ID: 4262330 46259
Reviewed Jul. 9, 2009

"I have made this several times now this summer and was demanded to bring this to a family reunion coming up. There is alot of prep with this dish but it's so worth it! Very tasty, wouldn't change a thing! Excellent!"

MY REVIEW
kandsfarm User ID: 3737576 45353
Reviewed Jan. 2, 2009

"pasta and low carb don't mix

Karin"

MY REVIEW
Sidana User ID: 3557715 22573
Reviewed Nov. 8, 2008

"It sounds lovely, but with the pasta present it can't be low carb :)"

MY REVIEW
ChrisinOr User ID: 307517 21882
Reviewed May. 6, 2008

"sounds good. Thanks"

Loading Image