Armstrong Cheese shared this irresistible recipe for Antipasto Pasta Salad, a fresh, flavour-packed dish that comes together in minutes and tastes like summer in a bowl. Loaded with vibrant veggies, savoury pancetta, and rich cheddar, it’s perfect for potlucks, picnics, or easy weeknight dinners. Simple to make and endlessly customizable, this salad is guaranteed to become a crowd-pleasing favourite.
Antipasto Pasta Salad
Prep Time: 10 min
Total Time: 20 min
Serving: 6
Ingredients:
- 1 pkg (375 g) rotini pasta
- 1 block (450 g) Armstrong Marble Cheddar Cheese, diced
- 2/3 cup (150 ml) Italian vinaigrette
- 4 cups (1 L) arugula
- 3/4 cup (175 ml) kalamata olives, pitted and halved
- 3/4 cup (175 ml) roasted red peppers, diced
- 1/2 cup (125 ml) pancetta, cooked and diced
- 1/4 cup (60 ml) fresh basil, thinly sliced
Directions:
- Cook rotini according to package directions; drain and let cool completely.
- In serving bowl, toss together rotini, cheese and vinaigrette until well coated. Stir in arugula, olives, red peppers, pancetta and basil.
Tip: For a loaded antipasto salad, add jarred artichoke hearts, pickled pepperoncini and cubed salami or ham.
