Antipasto Pasta Salad

This colorful and hearty antipasto pasta salad is packed with bold Italian flavors! Tender pasta is tossed with tangy pepperoni, savory salami, fresh veggies, and creamy Asiago cheese, then finished with a zesty homemade dressing. Perfect for potlucks, cookouts, or an easy make-ahead lunch—this pasta salad is a crowd favorite that’s bursting with flavor in every bite!

📝 Ingredients

• 1 lb rotini pasta
• 1/2 lb Asiago cheese (diced)
• 1/4 lb Genoa salami (chopped)
• 1/4 lb pepperoni slices (chopped)
• 3 medium red bell pepper (diced)
• 1 medium green bell pepper (chopped)
• 6 oz black olives (1 can, drained and chopped)
• .7 oz dry Italian-style salad dressing mix (1 packet)
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp dried oregano
• 1 tbsp dried parsley
• 1 tbsp grated Parmesan cheese
• 1/4 tsp salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Cook rotini pasta in salted boiling water according to package directions (about 9 minutes) until al dente. Drain and rinse with cold water to stop the cooking. Drain again well.
2. 2In a large mixing bowl, combine the cooled pasta, Asiago cheese, salami, pepperoni, tomatoes, red and green bell peppers, and olives.
3. 3Sprinkle the dry Italian dressing mix over the salad and toss to coat everything evenly.
4. 4Cover and refrigerate for at least 1 hour to let the flavors blend.
5. 5Meanwhile, make the dressing by whisking together olive oil, balsamic vinegar, oregano, parsley, Parmesan, salt, and pepper in a small bowl.