Quick Antipasto Salad Recipe
Quick Antipasto Salad Recipe photo by Taste of Home
Next Recipe

Quick Antipasto Salad Recipe

Read Reviews
3.5 2 3
Publisher Photo
I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES: 24 servings


  • 2 packages (16 ounces each) spiral pasta
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 packages (3-1/2 ounces each) sliced pepperoni, halved
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 3 cups sliced fresh mushrooms
  • 2 medium sweet red peppers, chopped
  • 2 medium green peppers, chopped
  • Dressing:
  • 2 cups olive oil
  • 1-1/2 cups lemon juice
  • 4 garlic cloves, minced
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 4 teaspoons salt
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Nutritional Facts

3/4 cup: 281 calories, 21g fat (3g saturated fat), 3mg cholesterol, 518mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 4g protein.


  1. Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat. Yield: 24 servings.
Tip: The dressing can be made up to a week ahead and refrigerated until salad is ready to assemble.
Originally published as Antipasto Salad in Down the Aisle Country-Style 2000, p40

Reviews for Quick 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 :
I_Fortuna User ID: 8342880 268267
Reviewed Jun. 22, 2017

"I make this salad all the time. I love it. I sometimes use hard salami with peppercorns in it. It is delicious. I love the bell peppers because they are loaded with vitamin C and fiber. Because they are sweet peppers they have a mild taste and add body to the salad. If I have Olive Garden dressing handy I use it, although, I love the recipe for the salad dressing given here. Lemon really adds a lot to a dressing. Chopped seeded tomatoes are a good addition as is chopped Provolone and Parmesan."

nmharleyrider User ID: 5592544 248883
Reviewed May. 31, 2016

"With two raw peppers in this recipe, believe me all we could taste was the peppers. If you are going to put red peppers in an Antipasto salad you had better roast those peppers first. First it is more authentic and second the flavor is enhanced and made more subtle so you can taste the other ingredients."

Loading Image