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Antipasto Pasta

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  • 12 ounces linguine
  • 3 tablespoons olive oil
  • 4 large (5-inch diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
  • 6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
  • 1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce jar antipasto salad with olives
  • 2 cups grated Asiago cheese, divided
  • 2 cups chopped fresh basil, divided


  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Drain, reserving 1/2 cup pasta cooking liquid.
  3. Heat oil in same pot over medium-high heat. Add mushrooms; saute until tender and brown, about 6 minutes.
  4. Add salami; toss 30 seconds.
  5. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes.
  6. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil.
  7. Serve with 1/2 cup Asiago cheese.