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Potluck Antipasto Pasta Salad Recipe

Potluck Antipasto Pasta Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:18 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Potluck Antipasto Pasta Salad

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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!"

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."

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."

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."

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."

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

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

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!"

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

"pasta and low carb don't mix


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

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

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

"sounds good. Thanks"

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