20 Minute Antipasto Pasta Salad Recipes

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ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A colorful pasta salad loaded with Italian meats, swiss cheese, spinach and tossed with fresh herbs and olive oil. Perfect recipe for a hot summer day!

Provided by Kelley Simmons

Categories     Side Dish

Time 20m

Number Of Ingredients 13

2 cups uncooked whole wheat penne pasta
1/2 cup swiss cheese (cubed)
1/2 cup Italian meats, diced (I used a mix of peppered salami, hot capocollo and hot calabrese)
1 medium tomato (medium dice)
3 tablespoon red onion (medium dice)
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)
1/2 tsp dried oregano
1 cup spinach, chopped
salt and pepper, to taste

Steps:

  • Start by cooking the pasta per the box instructions. My pasta took about 8 minutes for al-dente.
  • After the pasta is done cooking add to the bowl with the rest of the ingredients.
  • Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 77 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 579 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

20-MINUTE ANTIPASTO PASTA SALAD



20-Minute Antipasto Pasta Salad image

This easy 20-minute antipasto pasta salad with penne, chopped pepperoni and red peppers tastes great warm-or great refrigerated and served chilled.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

3 cups penne pasta, uncooked
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup chopped pepperoni
1/2 cup chopped roasted red peppers
1/4 cup chopped red onions
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. chopped Italian parsley
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

  • Cook pasta as directed on package, omitting salt; drain.
  • Place in large serving bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

You can serve this salad as a side dish, but it's so packed with stuff that it can easily be a meal. I love this kind of dish because I can have it as a meal one day and then snack on the leftovers for a few days (right out of the container, of course).

Yield serves 4

Number Of Ingredients 11

8 ounces uncooked gemelli, penne, or bowtie pasta
1 red pepper
1/2 cup sun-dried tomatoes (packed in oil)
4 ounces fresh mozzarella cheese
1 (13-ounce) jar artichoke hearts
1 (3-ounce) can sliced black olives
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper

Steps:

  • Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
  • Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
  • Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
  • Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
  • You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.

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