Antipasto Pasta Salad Recipe

All your guests will want the secret recipe for this Antipasto Pasta Salad with Italian Dressing at your next BBQ. A summer side dish, this antipasto salad has fresh vegetables, homemade Italian dressing, and perfectly cooked pasta.


– 1 pound DeLallo Pasta – 1 cup orange or yellow bell peppers, chopped – 1 cup DeLallo Marinated Artichoke Hearts, chopped – 2 cups fresh arugula or spinach – 2 cups cherry tomatoes, cut in half – 1 cup fresh small mozzarella ball – 1 (7-oz) package DeLallo Provolini Antipasti – ½ cup DeLallo Pine Nuts – 3 tablespoons fresh basil, chopped – 1 small shallot, finely chopped – 1 ½ cups DeLallo Balsamic Dressing, or homemade balsamic


As the water boils, add salt to a large pot. Follow the directions on the package to cook the pasta, or cook it a little longer than al dente.

Step 1

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Toss the drained pasta with ½ cup of the ready-made dressing in a large, shallow bowl. Do not rinse the pasta. Let the pasta cool for at least 15 minutes, or until it's room temperature.

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Cut up all the vegetables and get the basil ready at the same time. In a large bowl, mix together the vegetables, antipasti, mozzarella, pine nuts, and basil. Mix the pasta and the rest of the dressing together after adding them. 

Step 3

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If you want, you can add more pepper and a squeeze of lemon to taste. Cover and put in the fridge for a few hours to cool down before serving. Mix it up again before you serve it, and enjoy!

Step 4

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also see

also see

Crispy Baked Polenta Fries Recipe