Antipasto Pasta Salad

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)

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Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!

🌍American 🌍Italian 🏷️Antipasto pasta salad

Total

27 min

Servings

11

Recipe Source

View original recipe

From Budget Bytes

Ingredients

15 Ingredients

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Instructions

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.