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Antipasti Pasta Salad

Antipasti Pasta Salad
  • Prep 10 min
  • Total 45 min
  • Servings 10
This fabulous salad is filled with the wonderful elements of antipasti. If desired, toss in some chunks of fresh mozzarella and some cubed salami as well.
By Scaron
Updated August 4, 2016


  • 1 lb rotini pasta
  • 1 (12 oz.) jar artichoke hearts, drained
  • 1 (12 oz.) jar roasted red peppers, drained
  • 1 (3.8 oz.) can sliced black olives, drained
  • 1 (8 oz.) bottle Italian dressing with balsamic vinegar


  • 1
    Cook the pasta according to package directions. You want to cook it about a minute past al dente for a softer texture, since it will firm when cooled. Drain well and add to a large bowl.
  • 2
    Chop the artichoke hearts and roasted red peppers. Add to the pasta. Add the olives as well. Stir well.
  • 3
    Pour the dressing in and stir to coat. Chill for at least 30 minutes -- until ready to serve.
  • 4
    Store leftovers in an airtight container for up to 5 days.

No nutrition information available for this recipe
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