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Antipasto Pasta Salad

5 reviews
Total Time
Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Becky Melton, Orlando, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. —Becky Melton, Orlando, Florida

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Test Kitchen Approved

Antipasto Pasta Salad

5 reviews
Prep Time 15 min
Cook Time 15 min
Yield 14 servings

Ingredients

  • 1 package (16 ounces) tricolor spiral pasta
  • 1 jar (16 ounces) giardiniera, drained and cut
  • 2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 8 ounces summer sausage, cubed
  • 8 ounces pepper Jack cheese, cubed
  • 1 cup Italian salad dressing
Text Ingredients

Directions

  1. Cook pasta according to package directions. Drain and rinse in cold water.
  2. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts

1 cup: 336 calories, 19g fat (5g saturated fat), 27mg cholesterol, 1006mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 11g protein.

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