Why is it called antipasto pasta salad?

The name blends two Italian concepts: “antipasto,” meaning the appetizer course, and “pasta salad.” Traditional antipasto includes marinated vegetables, cheeses, and cured meats. This dish takes those same bold, zesty flavors and tosses them with pasta and Italian dressing to create a portable, shareable salad version of the appetizer.

What is in Italian pasta salad?

Italian pasta salad typically includes cooked pasta, Italian dressing, and ingredients like bell peppers, olives, red onion, tomatoes, and mozzarella. In this variation, we use roasted red bell peppers, marinated mushrooms, romaine lettuce, and broken lasagna noodles—all tied together with a tangy Italian vinaigrette.

What is in antipasto salad?

A classic antipasto salad contains cured meats like salami or prosciutto, cheeses like provolone or mozzarella, marinated vegetables such as artichokes and olives, and leafy greens. It’s served cold and dressed with olive oil or Italian vinaigrette—much like the base elements in this pasta salad.

What’s the difference between pasta salad and antipasto?

Pasta salad centers on pasta as the main ingredient, with veggies and dressing added. Antipasto is a broader term for the appetizer course that may include meats, cheeses, and marinated vegetables, typically served on a platter. Italian Antipasto Pasta Salad merges the two—offering the flavor of antipasto in the format of a pasta salad.

Italian Antipasto Pasta Salad – 1 Bold, Fresh Favorite

Description

Italian Antipasto Pasta Salad combines marinated vegetables, bold dressing, and pasta in one irresistible, crowd-pleasing dish.

Ingredients

8 oz lasagna noodles, broken into bite-sized pieces5 tablespoons Italian dressing, divided6 oz roasted red bell peppers, sliced12 oz marinated mushrooms, halved1 head romaine lettuce, thinly sliced

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Instructions

Cook the lasagna noodles according to the package directions until al dente. Drain well and transfer to a large mixing bowl.
Toss the warm noodles with 1 tablespoon of the Italian dressing and let cool to room temperature.
Add the sliced roasted red bell peppers and halved marinated mushrooms to the bowl.
Thinly slice the romaine lettuce and mix it into the pasta mixture.
Drizzle the remaining 4 tablespoons of Italian dressing over the salad and toss to combine thoroughly.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiled and tossed
Cuisine: Italian-American