Antipasto Pasta Salad

Antipasto Pasta Salad

5 reviews, 4 star(s). 40% would make again

Ready in 4 hours

Amazing pasta salad that is always a huge hit! Has a little kick to it and it really delicious. I am always asked for the recipe.

"I made it with the cheeses (no broccoli, pepperoni, or tomatoes) only. It was good."


1 cup Vegetable oil
6 tbsp red wine vinegar
2 cloves Garlic; minced
2 tsp. dried basil
1/4 tsp. red pepper flakes
2 tsp. Salt
12 oz. tri-color rotini pasta
1/2 cup parmesan cheese; shredded
3 cups broccoli florets
8 oz. pepperoni; diced
20 cherry tomatoes; halfed
1 cup mozzarella; shredded

Original recipe makes 10 Servings



Cook pasta in a pot of boiling salted water until al dente. Drain.

In a large bowl, stir together oil, vinegar, garlic, basil, salt and pepper. Toss with warm pasta to coat well. Toss with parmesan. Cover and refrigerate 2 to 3 hours.

Add broccoli, pepperoni and tomatoes; toss well. Sprinkle with mozzarella cheese and serve.

Verified by stevemur
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Calories Per Serving: 485 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Too much oil , I don't like the taste
rosi999 1y ago

I made it with the cheeses (no broccoli, pepperoni, or tomatoes) only. It was good.
Stewdebaker 2y ago

very good (:
FullMetalBlonde 2y ago

[I posted this recipe.]
beberogers 6y ago

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