Antipasto Pasta Salad


Serves 10
Pasta Salad:
salt for pasta water
16 oz Pastene Italian Penne Rigate
½ jar Pastene Pitted Castelvetrano Olives, drained and halved
1 jar Pastene Piquillo Peppers
½ jar Pastene Artichoke Hearts, drained
⅓ lb hard salami, cubed
⅓ lb pepperoni, quartered
1 pint cherry tomatoes, halved
5 oz mozzarella cheese, cubed
½ red onion, thinly sliced
⅓ cup Pastene Red Wine Vinegar
½ cup Pastene Extra Virgin Olive Oil
½ tsp Italian seasoning
½ tsp dried oregano
½ tsp salt
½ tsp pepper


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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