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Antipasto Pasta Salad
Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!
👥 11 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Gather your ingredients.
2
Cook the pasta
3
Cook penne pasta until al dente, about ⏱️ 12 minutes. Rinse with cold water and set aside.
4
Prep the ingredients
5
Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
pepperoni ($1.32)7 slicestomato (vine ripened, $0.64)1garlic ($0.04)1 clove
6
Assemble the pasta salad
7
Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
8
Add dressing
9
Add grated Parmesan cheese and Italian dressing.
Italian Dressing ($0.79)1 cup
10
Combine
11
Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.
salt (to taste, $0.02)
Nutrition Facts
calories
421 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sodium Content
1559 mg
protein Content
15 g
carbohydrate Content
66 g
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