June 27, 2017 | More from Salad | Tags: antipasti, antipasto, antipasto pasta salad, canton mi food, cooking, cooking food, cooking show, delicious recipes, easy fast recipe, easy recipe, easy recipes, free recipes, how to bake, how to cook, Just In The Kitchen, Justine Maldonado, michigan recipe, pasta salad, potluck, salad, Summer Salads

Antipasto Pasta Salad

Antipasto Pasta Salad

Antipasto Pasta Salad

Prep time: 2hrs 35 min Active: 25 min

Servings 20

1lb Cavatappi Pasta
1/2 lb. Smoked Ham 
1/2 lb. Roasted Turkey 
1/3 lb. Salami 
1/3 lb. Pepperoni 
8 oz. Asiago Cheese 
8 oz. Picante Provolone 
8 oz. Roasted Red Peppers
8 oz. Tomatoes (fresh, roasted or marinated)
8 oz. Marinated Mushrooms
8 oz. Marinated Artichokes
1 Bottle Italian Dressing or your favorite vinaigrette

1. Cook pasta in salted boiling water until tender but firm to the bite. Let cool a little but still warm.
2. Cut up all your meat, cheese and vegetables to bite size pieces. (This can be done the night before)
3. Add all pasta, meats, cheese and vegetables and mix together.
4. Stir in the dressing and chill for at least 2 hours.