Name: Antipasto Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 11 servings
Cuisine: American
Ingredients: 1 lb. penne pasta ($0.98); ½ ham steak (a little over ¼ lb., $1.88); 7 slices pepperoni ($1.32); 6 oz. mozzarella ball ($2.74); 1 tomato (vine ripened, $0.64); 1 clove garlic ($0.04); ¼ cup pitted black olives ($0.98); ½ red onion ($0.36); ½ a 13.75 oz. can quartered Artichoke hearts ($1.29); 16 fl oz. Giardiniera mix (including all juice from the jar, $2.87); ¾ cup Parmesan cheese (grated, $1.35); 1 cup Italian Dressing ($0.79); ¼ cup pepperoncini peppers (whole (optional) $0.48); salt (to taste, $0.02); black pepper (to taste (freshly cracked), $0.03)

1

Gather your ingredients.

2

Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.

3

Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.

4

Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.

5

Add grated Parmesan cheese and Italian dressing.

6

Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.

Antipasto Pasta Salad

Ingredients

15 Ingredients

Instructions

Keep Cooking