Antipasto Pasta Salad

"I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by laura81601 photo by laura81601
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:




  • Cook the pasta according to package directions; drain and rinse with cold water.
  • Place in a large salad bowl.
  • Add the next 12 ingredients; mix well.
  • In a jar with tight-fitting lid, shake oil and lemon juice.
  • Pour over salad and toss.
  • Cover and refrigerate 6 hours or overnight.
  • Stir before serving.

Questions & Replies

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  1. I made this as a side so didn't use the pasta or the pepperoni. I made it in the morning and we had it for dinner. The assortment of spices gives this a very nice flavor. The basil stands out. We really loved the garbanzo beans. I'm making this again with the pasta and pepperoni, to serve as a luncheon to some friends next week. Thanks for a delicious recipe, Nurse Di!
  2. I made this to take to a cook-out yesterday. What a hit. The salad is full of herbs and spices and that is what makes it taste so good. I made this the night before, put in the frig overnight and we were ready to go. Thanks Nurse Di.
  3. This is sooooooo good. Thank u for a wonderful recipe. I left the pepperoni out, and served it w/soup. Me and my hubbie both luved it. I did leave it to mariante for 24hrs, which might hv been too long. I think when I was making it (and eating it) it tasted better. 24hrs. later it had lost a lot of moisture. I think 2-3hrs marination should be sufficient next time I make it-which will be very soon! Great recipe, and sooooo easy!
  4. Wonderful salad Nurse Di. I made this the night before and served it for our weekend lunch. I followed your recipe exactly and would not change a thing. The dressing is very well seasoned and the herbs and spices blended very well together. Very filling and delicious. Thanks.
  5. I just made this and it was amazing! Some tweaks I used were subbing hard salami for pepperoni, adding marinated artichoke hearts instead of mushrooms, used a can of drained med olives and left them whole, small diced 4oz of smokey provolone, shredded 1/4 C parmesan cheese and diced a handful of julienned sun dried tomatoes. I didn't use any beans. I used 1/3 C fresh lemon juice with 1/2 C vegetable oil for a lighter dressing. I was trying to mock the $9/lb Safeway antipasto salad. I spent about $12 for 3 lbs.
    • Review photo by laura81601


  1. My mom likes to use 2 cloves of garlic and make sure they are big and if not she will sometimes use 3 or 4 small cloves of garlic. Also she just recently changed the 1 cup olive oil out for 1 cup Best Blend Wesson Oil and it was the best batch of it the family ever tasted. Just the week before she made the same recipe and had to throw it all out from trying to use extra virgin olive oil and not the stuff she usually uses and make sure you use fresh ingredients if you don't want to end up getting a bad batch. The Wesson oil for some reason was just right for our family that the big bowl of it she usually makes was gone by noon the next day.
  2. This was very easy to make, and the whole (picky) family loved it!!! I used dry salami instead of pepperoni (not quite as spicy). I will definitely be making this again! Thanks!



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