Antipasto Pasta Salad

5 from 2 votes

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

Prep Time15

Cook Time12

Total Time27

Course: Salad

Cuisine: American, Italian

Total Cost: $15.77 recipe / $1.42 serving

Servings: servings (~1.5 cups each)

Calories: 421kcal

Author: Jess Rice

Equipment

Sauce Pan
Large Bowl

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

Instructions

Gather your ingredients.
Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
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.
Add grated Parmesan cheese and Italian dressing.
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.

See how we calculate recipe costs here.

Notes

*I added 6 pepperoncini peppers to keep things a little less spicy, but enough so they still contribute to the classic flavor of an antipasto salad! Leave them on top as a garnish so your friends and family who aren't into spicy food can avoid them and still enjoy this hearty pasta salad!

Nutrition

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