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Antipasti Pasta Salad

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  • Prep 10 min
  • Total 45 min
  • Servings 10
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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: Sarah Walker Caron
Updated Aug 4, 2016
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  • 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.

Nutrition Information

No nutrition information available for this recipe
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