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Antipasto Pasta Salad Recipe


  • 1 pound cooked pasta shells or bowties drained and cooled
  • 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
  • 12 ounces marinated artichoke hearts
  • 1 cup baby spinach leaves, julienned or whole
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup Italian salami of your choice, cut into strips or cubed
  • 1/2 cup shaved or grated Parmesan cheese
  • White balsamic citrus basil dressing or any Italian dressing you prefer to taste
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • Garbanzo Beans (optional)


  1. Mix all ingredients togther. 
  2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours.

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