Antipasto pasta salad

Prep 10 min
Plus Cooking time: 8 minutes, Refrigeration Time: 60 minutes
Makes 6 cups (1.5 L)



1/2 500-g pkg
penne or fusilli pasta
large marinated artichoke hearts, drained
oil-packed sun-dried tomatoes
2 slices
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


  • 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.

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.


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)

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