Antipasto Salad

A yummy, better-tasting-if-you-make-it-in-advance pasta salad. It’s as easy as throwing in all your favorites from an antipasto board, and fabulous to serve at a BBQ or pack for picnics, trips, and pot luck meals.



  • 1/2 lb orzo or bow tie pasta, cooked according to package directions
  • 1/4 cup stuffed olives, halved
  • 1/4 cup diced salami
  • 1/4 cup sun dried tomatoes, diced
  • 1 roasted red bell pepper (about 1/4 cup), diced*
  • 1 tbsp basil leaves, chiffonade
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil


Toss pasta with all the ingredients. Refrigerate until ready to serve.

*Note: you can buy jarred roasted red peppers or make them at home. To make it at home – cut pepper into 6-8 strips, and place on a foil lined baking sheet. Roast under the broiler for about 6-8 minutes, until slightly charred. Remove, cover peppers with a towel, and let peppers rest until cool enough to handle. The skin should be easy to remove. Use as indicated in recipe.

Leave a Reply