Skip to main content


Antipasto Pasta Salad
Salt and pepper
1 lb. medium shell pasta
2 green bell peppers, seeded
1 large red onion
1/4 lb. sliced pepperoni
1/4 lb. sliced provolone cheese
1/4 lb. sliced salami
2 cups cherry tomatoes
1/3 cup sliced black olives
1/3 cup sliced green olives
2/3 cup vegetable or olive oil
1/2 cup red wine vinegar
1 tsp. dried oregano
+ Add to Shopping List
Antipasto Pasta Salad

Antipasto Pasta Salad

Antipasto Pasta Salad
  • Servings:Serves 6 to 8
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, about 10 minutes, then drain and rinse well under cold water.
2. Meanwhile, chop peppers, onion, pepperoni, cheese, and salami into bite size pieces and transfer to a large bowl. Halve cherry tomatoes, then add to bowl along with green and black olives.
3. Add pasta to bowl and toss to combine. In a small bowl, whisk oil, vinegar, oregano, and 1 teaspoon pepper, then pour over pasta mixture and toss gently until evenly coated. Cover and refrigerate at least 4 hours before serving.
Source: Hannaford fresh Magazine, July-August 2021