Antipasto Pasta Salad with Bean Salad
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Antipasto Pasta Salad with Bean Salad is a hearty Italian-inspired pasta salad loaded with savory salami, pepperoni, mozzarella, parmesan cheese, olives, tomatoes, fresh basil, and Paisley Farm Bean Salad. The combination of tender pasta, protein-packed beans, crisp vegetables, and zesty Italian dressing creates a flavorful make-ahead side dish that's perfect for potlucks, picnics, cookouts, family gatherings, and meal prep. Ready in minutes and packed with classic antipasto flavors, this easy pasta salad recipe is a crowd-pleasing addition to any lunch, dinner, or summer entertaining menu.
Optional Refrigeration Time: 60 minutes
Ingredients
1 lb. penne pasta (or other short-cut pasta)
Large pinch of salt
5 oz. salami, cubed (about 1 cup)
2 oz. pepperoni, sliced into strips or triangles (about ½ cup)
8 oz. small mozzarella balls, halved
1 cup shaved parmesan cheese
¼ large red onion, thinly sliced
1 cup halved green olives
1 cup halved cherry or grape tomatoes
¼ cup torn fresh basil leaves (tightly packed)
1 (24 oz.) jar Paisley Farm Five Bean Salad, drained and lightly rinsed with cool water
1 – 1 ¼ cup Italian dressing
Instructions
- Bring a pot of water to a boil over high heat. Add a large pinch of salt to the water and mix in the pasta. Cook the pasta al dente according to package directions (you’ll want the pasta to have a little bite to it because it will soften more from the dressing). When the pasta is done, drain immediately and rinse with cold water. Drain well and add to a large mixing bowl.
- Next, add the salami, pepperoni, mozzarella, parmesan, red onion, olives, tomatoes, basil, and five bean salad to the mixing bowl. Mix well. Pour 1 cup of the Italian dressing over the pasta salad and mix well. Add another ¼ cup of salad dressing if the salad seems too dry.
- This can be served immediately but is best if stored (covered) in the refrigerator for at least 1 hour.
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