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Antipasto pasta salad

Well, happy Friday! I’m working tomorrow, but I’ll pretend the weekend’s almost here and celebrate with you all anyway. Tomorrow is Admitted Freshman Day, which is where we have our last push to convince students that our school is, in fact, better than any other school. Two more of these Saturdays and then event season is officially over, so I can’t wait.

The other day I shared my little antipasto spread from when my friend came over. Well, we had waaaay more food than we needed, so I tried to find something to do with the leftovers, other than just eat them while standing in front of the fridge. Eating in front of the fridge is a common occurrence when I’m left to my own devices for dinner. I’m super together at breakfast time, and mostly at lunch. By dinner, however, if I’m not eating with Riley I’m so uninspired I just want to hush the hunger and go to bed.

I actually made this meal for lunch the other day before I headed up to Northern VA for work. I didn’t really have a plan when I started, but the result was an easy, one-pot, dish that can be thrown together in no time.

Antipasto pasta salad 1

I don’t have any measurements here, but you don’t need them. You can really just throw stuff in any way you like.

Antipasto Pasta Salad

Serves: 3-4


  • 8 oz pasta (I used Penne)
  • Hard salame (you can easily omit this and make this a vegetarian meal)
  • Marinated artichoke hearts
  • Roasted red peppers
  • Marinated mozzarella cheese
  • Red pepper flakes
  • Italian seasoning
  • Garlic powder
  • Extra-virgin olive oil

Set a pot of water to boil. While it’s heating up, give all your ingredients a rough chop and keep to the side. Once the pasta is cooked, drain it in a colander. Set your pasta pot back on the stove, turn the heat to medium, and pour in a couple tablespoons of olive oil.

Toss in the salame, artichokes, peppers, and seasonings and let cook for a couple minutes. I poured some of the artichoke marinade from the can as well, which I highly recommend. Once everything is heated through, throw the pasta back in and stir everything together. Take the pot off the heat and add the mozzarella at the end. Serve and enjoy!

Antipasto pasta salad 2

This was spicy, filling, and delicious! It’s not the healthiest dish, I’ll admit, but there are no heavy sauces and if you wanted to keep it lighter I’d just take the meat out and it would still be good. I wanted to add some spinach to the mix also, but we didn’t have any.

Well, that’s about as fancy as my recipes get! I like to keep things easy, simple and quick and this meal definitely met that criteria.

Have a great weekend!

Which meal are you most motivated to cook for?

What are you looking forward to this weekend?


7 thoughts on “Antipasto pasta salad

  1. Very much ditto on the lack of motivation to cook by the time dinner rolls around. I don’t mind putting the effort in to making breakfast, but dinners are usually whatever I can throw together as quickly as possible. It probably doesn’t help that I’m usually only cooking for myself so I can’t really justify the effort 😆

  2. Love antipasto and what better way than to use it’s remnants that in a ‘salad’ (which by the way, is the best looking salad i’ve seen- none of these romaine fillers!)

    I’m unmotivated at lunch or when I’m tired at night- sometimes even breakfast. Lol. It’s tough to gauge when!

  3. Yum this looks like a great salad! I love anti-pasto everything so I don’t know I’d ever have ‘leftovers’ 😉 but I love the idea of just making it anyway.

    Hopefully now you won’t be so busy and you will get more time to relax after this last event.

    I am most looking forward to spending some more time with Nick before I fly off tomorrow night back to Sydney. Have a great weekend lady.

  4. Pingback: Exploring the market and more | Sprouts n Squats

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