Antipasto Pasta Salad


Serves 10-12
Pasta Salad:
16 ozPastene Italian Penne Rigate
½ jarPastene Pitted Castelvetrano Olives, drained and halved
1 jarPastene Piquillo Peppers
½ jarPastene 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


  • In a large pot, cook penne rigate in salted boiling water for 8-10 minutes or until al dente, drain.
  • In a large salad bowl, combine penne rigate, 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  & pepper. Pour the dressing over the pasta salad and toss to coat evenly. 
  • May be served room temperature or refrigerate for 3-4 hours and serve chilled.

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