Sunday, March 18, 2012

Antipasto Pasta Salad

 As much as I hate Mondays, I am glad the weekend is over. My cheese may have slid off my cracker here, I never say that. It was just one of those weekends. This is the first year in ten years I didn't make corned beef and cabbage on St. Patty's day. I always make it for my dad but he went on vacation, lucky him. How ever we had a small gathering of close friends and had some finger foods, chips, dips, veggies and mini sandwiches which were awesome. I also made this pasta salad. I hope you like it.


  • 1 pound tri color rotoni
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound mozzarella cheese, diced
  • 1 6oz can black olives, drained 
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 1 pint of grape tomatoes
  • 1 6oz jar pepperoncini's drained
  • 1 8oz can artichoke hearts, drained and chopped
  • 1/2 head fresh cauliflower, boiled until tender then shocked
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, mozzarella cheese, black olives, red bell pepper, green bell pepper, pepperocini's and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, cider vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.


  1. Oh, I think I could live off this salad! It looks marvelous!!!!

  2. I am reading your post at lunch time and this is looking exactly what I want for lunch! This looks so tasty:)