Antipasto pasta salad



10 min


6 cups (1.5 L)

* PLUS Cooking time: 8 minutes, Refrigeration Time: 60 minutes
Antipasto pasta salad

Andreas Trauttmansdorff


  • 1/2 500-g pkg penne or fusilli pasta
  • 5 large marinated artichoke hearts , drained
  • 4 oil-packed sun-dried tomatoes
  • 2 roasted red peppers
  • 2 green onions
  • 2 slices prosciutto
  • 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 leaves


  • Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl.
  • Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish.
  • Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you’ll need to stir in a little more before serving.

Nutrition (per serving)

  • Calories
  • 305,
  • Protein
  • 9.2 g,
  • Carbohydrates
  • 38.5 g,
  • Fat
  • 13.3 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 671 mg.
Wine Pairings

Michel Torino Cuma Organic Torrontes (Argentina, $14) Torrontes is an up-and-coming grape, rightly famous for its heady floral perfume. This organic offering is almond-scented, refreshing and substantial.

(Available, BC, AB, MB, NL, SK)

Stock up on goodies from the supermarket deli cart for fast fixings for this pasta salad. Dress it with a splash of Italian salad dressing and freshly grated Parmesan.