Antipasto Pasta Salad

A complete meal in a bowl. A salad for meal prep for one, for a cookout crowd or a Sunday family meal. Try it!


1 package whole wheat bowtie pasta
1 cup chopped green bell pepper. 1 cup chopped orange bell pepper
1 cup halved cherry tomato
1 cup chopped red onion
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 pound cubed Genoa salami
1/2 pound sliced pepperoni
1/2 pound provolone cheese, cubed 1/2 pound cubed Mozarella cheese
1/2 cup pitted black olives, halved
1/2 cup capers


1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoons dried oregano
1 teaspoons salt
1 teaspoon pepper
1 cup olive oil


Cook pasta according to package directions. Drain; rinse with cold water.

In large bowl combine pasta, peppers, tomatoes, onions, beans, salami, pepperoni, cheeses and olives

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

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