Antipasto Pasta Salad

READY IN: 1hr 30mins
Recipe by Chicagoland Chef du

A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!

Top Review by FrenchBunny

This was a delicious salad and so colorfull. I cut the recipe in half since we were only two and it still made a whole lot. I followed the recipe except I didn't add any carrots or artichokes. This was a very filling salad with all those delicious ingredients. I made the salad the night before and then had it for lunch the next day. I just added extra dressing before serving. I had used Recipe #42613 for the dressing and it was really good. Thanks for a sharing a wonderful recipe Chicagoland Chef. This is another keeper.

Ingredients Nutrition


  1. Prepare pasta according to package directions. Drain, rinse with cold water, cool.
  2. Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
  3. Before serving, add more vinaigrette as needed.

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