Antipasto pasta salad

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10 min


6 cups (1.5 L)

* PLUS Cooking time: 8 minutes, Refrigeration Time: 60 minutes

Stock up on items from the deli cart for this speedy pasta salad, then toss it all together with Italian dressing and freshly grated Parmesan.


  • 1/2 250-g pkg penne or fusilli pasta
  • 5 large marinated artichoke hearts , drained
  • 2 oil-packed sun-dried tomatoes
  • 2 roasted red peppers
  • 2 green onions
  • 2 slices prosciutto , optional
  • 1/2 cup mixed black and green olives
  • 1/3 cup Italian salad dressing
  • 1/3 cup freshly grated parmesan
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano


  • Bring a large saucepan of water to a boil over high heat. Add pasta and cook following package directions until al dente, from 8 to 10 min. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then thickly slice. Place all in a large bowl.
  • Drain pasta well and immediately add to antipasto mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to mix and evenly coat the pasta. Taste and add more dressing and salt and pepper, if you wish.
  • Cover and refrigerate at least 1 hour, preferably overnight since the flavour improves with sitting. Salad will keep well, covered and refrigerated, for at least 2 days. Since the pasta soaks up dressing as it sits, you will need to stir in a little more dressing just before serving.

Nutrition (per serving)

  • Calories
  • 305,
  • Protein
  • 9 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 13 g,
  • Fibre
  • 4 g,
  • Sodium
  • 671 mg.