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Antipasto pasta salad


  • Cook the pasta in salted boiling water until just al dente. Drain well.
  • Then transfer the pasta to a large bowl and toss with the oil, red wine vinegar, a decent amount of ground pepper, the olives, capsicum, artichokes, anchovies, salami, prosciutto and parsley until well combined. Taste for seasoning.
  •  Serve in individual bowls with parmesan sprinkled on top.


  • 400 gm Caserecce (or similar) pasta
  • sea salt & freshly ground pepper
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 6 pitted black olives, sliced
  • ½ cup sliced, roasted capsicum
  • ½ cup marinated artichoke hearts, cut into wedges
  • 6 anchovies, chopped
  • 8 slices salami, chopped
  • 6 slices prosciutto, chopped
  • 2 tbsp roughly chopped Italian (flat leaf) parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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