Antipasto Pasta Salad


Serves 10
Pasta Salad:
salt for pasta water
16 ozPastene Italian Penne Rigate
½jar Pastene Pitted Castelvetrano Olives, drained and halved
1jar Pastene Piquillo Peppers
½jar Pastene Artichoke Hearts, drained
⅓ lbhard salami, cubed
⅓ lbpepperoni, quartered
1 pintcherry tomatoes, halved
5 ozmozzarella cheese, cubed
½red onion, thinly sliced
⅓ cupPastene Red Wine Vinegar
½ cupPastene Extra Virgin Olive Oil
½ tspItalian seasoning
½ tspdried oregano
½ tspsalt
½ tsppepper


Prep time: 10-12 minutes | Cook time: 10 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
  • In a large serving bowl, combine pasta, pepperoni, salami, mozzarella, cherry tomatoes, onion, peppers, olives, and artichoke hearts.  
  • Dressing: In a small bowl, mix together olive oil, vinegar, Italian seasoning, oregano, salt and pepper. Pour the dressing over the pasta salad and toss to coat evenly. 
  • Serve at room temperature or refrigerate to serve chilled. 

Product Used

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