Antipasto Pasta Salad Recipe

Name: Antipasto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sliced pepperoni, cut into 1/4-inch strips; 8 ounces sopresatta or salami, halved and cut into 1/4-inch strips; 10 tablespoons red wine vinegar; 6 tablespoons extra virgin olive oil; 3 tablespoons mayonnaise; 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse; 4 garlic cloves, minced; 1/4 teaspoon red pepper flakes; Salt and pepper; 1 pound fusilli or campanelle; 1 pound white mushrooms, quartered; 1 cup shredded aged provolone cheese; 12 ounces roasted red peppers, drained, patted dry, and chopped coarse; 1 cup chopped fresh basil

Servings: persons

8 ounces sliced pepperoni, cut into 1/4-inch strips
8 ounces sopresatta or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms, quartered
1 cup shredded aged provolone cheese
12 ounces roasted red peppers, drained, patted dry, and chopped coarse
1 cup chopped fresh basil

1
1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer soppressata on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4
4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces sliced pepperoni, cut into 1/4-inch strips, 8 ounces sopresatta or salami, halved and cut into 1/4-inch strips, 10 tablespoons red wine vinegar, 6 tablespoons extra virgin olive oil, and more.

Yes, Antipasto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Pasta Salad

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