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

Potluck Antipasto Salad Recipe

Read Reviews
5 8 9
Publisher Photo
I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. —Agnes Bulkley, Hicksville, New York
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings


  • 1 package (16 ounces) spiral pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 4 medium fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 teaspoons salt
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup olive oil
  • 2/3 cup lemon juice

Nutritional Facts

3/4 cup: 290 calories, 18g fat (3g saturated fat), 5mg cholesterol, 481mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 6g protein


  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
  2. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving. Yield: 12-16 servings.
Originally published as Antipasto Salad in Taste of Home April/May 1996, p39

Reviews for Potluck Antipasto Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 11, 2014

"Made it for Italians & they liked it!"

Reviewed Nov. 25, 2013

"Another good recipe in a hurry!"

Reviewed May. 8, 2013

"This is delicious!"

Reviewed Apr. 8, 2013

"OMgoodness, this dish looks fantastic. Will definitely be making this time and time again. Thank you for sharing!"

Reviewed Aug. 24, 2012

"I got this recipe from your magazine several years ago and have made it dozens of time since then. I don't use the garbanzo beans, and sometimes add cherry tomatoes. I have also substituted italian dressing in a pinch and tastes pretty much the same as the one in the recipe. Great recipe, everybody loves it."

Loading Image