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Antipasto Pasta Salad

Antipasto Pasta Salad

Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.


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  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. In large bowl, place pasta and remaining ingredients except dressing.
  3. Add dressing; toss gently.

Makes 8 servings

Pepperoncini peppers, also called Tuscan peppers, are a variety of chile pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 49g (Dietary Fiber 4g, Sugars 4g); Protein 13g

Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 15%; Iron 40%

Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.

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