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Potluck Antipasto Pasta Salad

I love trying new recipes, and this one for Italian 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 servings

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.

Test Kitchen Tips
  • To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Check out 25 pasta salad recipes Grandma used to make.
  • Nutrition Facts
    1 cup: 306 calories, 19g fat (5g saturated fat), 25mg cholesterol, 426mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 12g protein.

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    Reviews

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    Average Rating:
    • JULIANA190
      Jun 18, 2020

      I will definitely make this again. Made pretty much as directed except used shredded Monterey jack because that's what I had, and apparently I forgot to order the pepperoni but I had a 7 oz package of the hard salami so that totaled the amount of the two meats combined. I also used bottled Italian dressing instead of making the dressing in the recipe. It was completely amazing! The only change I will make in the future is using regular provolone instead of the sharp. My son, who is helping me cut everything up smelled it when I open the package and was overwhelmed. He just couldn't eat the food after that smell.

    • Lynne
      Jun 27, 2019

      No comment left

    • pfamela
      Jun 27, 2019

      Delicious mix of flavors. As other reviewers posted, bottled Italian dressing works great in a pinch. Please people. If the recipe isn’t for you, don’t insult other people’s intelligence by stating the recipe is low carb. We get it. Just move on to another selection. How arrogant.

    • Carol Healey
      Jun 27, 2019

      This salad is delicious. We don't like chickpeas, so I used cannelli beans.

    • LPHJKitchen
      Jun 11, 2019

      This is probably my favorite Taste of Home recipe! This salad has great flavor and loaded with veggies. I didn't have chickpeas so I skipped those but everything else went together great! I could eat this every day!

    • lvarner
      May 5, 2019

      Loved this salad! It's fairly easy to make and very tasty.

    • Cheryl
      Dec 6, 2018

      My husband and grown children are pasta lovers along with me. So a few days ago I was stumped at planning a light dinner before we went to a Christmas play @ my school. So I just Googled what I had in my fridge and this great recipe was one of a few that was listed in the results. I had most of the ingredients in my fridge and I had the pasta in the cabinet, the only thing missing was the chickpeas and the g beans. I just used what I had and because I was in a hurry I used the Italian Dressing instead of making the vinaigrette and of course a bit of salt and pepper and just a pinch of sugar and a shake of red pepper flakes. Needless to say it was a hit with everyone and I had picked up some freshly made french bread and it actually bumped it up to a good meal. I have several holiday parties that are potlucks and I plan to make this for each one .

    • sgronholz
      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!

    • sddeck
      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.

    • babybeth
      Jul 2, 2013

      No comment left