Name: Antipasto Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 11 servings
Cuisine: American,Italian
Ingredients: 1 lb. penne pasta ($0.98); ½ ham steak (a little over ¼ lb., $1.88); 7 slices pepperoni ($1.32); 6 oz. mozzarella ball ($2.74); 1 tomato (vine ripened, $0.64); 1 clove garlic ($0.04); ¼ cup pitted black olives ($0.98); ½ red onion ($0.36); ½ a 13.75 oz. can quartered Artichoke hearts ($1.29); 16 fl oz. Giardiniera mix (including all juice from the jar, $2.87); ¾ cup Parmesan cheese (grated, $1.35); 1 cup Italian Dressing ($0.79); ¼ cup pepperoncini peppers (whole (optional) $0.48); salt (to taste, $0.02); black pepper (to taste (freshly cracked), $0.03)

Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!

Ingredients

1 lb. penne pasta ($0.98)

½ ham steak (a little over ¼ lb., $1.88)

7 slices pepperoni ($1.32)

6 oz. mozzarella ball ($2.74)

1 tomato (vine ripened, $0.64)

1 clove garlic ($0.04)

¼ cup pitted black olives ($0.98)

½ red onion ($0.36)

½ a 13.75 oz. can quartered Artichoke hearts ($1.29)

16 fl oz. Giardiniera mix (including all juice from the jar, $2.87)

¾ cup Parmesan cheese (grated, $1.35)

1 cup Italian Dressing ($0.79)

¼ cup pepperoncini peppers (whole (optional) $0.48)

salt (to taste, $0.02)

black pepper (to taste (freshly cracked), $0.03)

Instructions

1 Gather your ingredients.

2 Cook the pasta

3 Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.

4 Prep the ingredients

5 Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.

6 Assemble the pasta salad

7 Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.

8 Add dressing

9 Add grated Parmesan cheese and Italian dressing.

10 Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.