Antipasto Pasta Salad from Good Cheap Eats



  1. 1 lb rotini pasta
  2. 1 14 cups sliced olives
  3. 1 cup chopped red and green bell pepper
  4. 15 ounces can garbanzo beans, rinsed and drained
  5. 4 ounces hard salami, cut into strips
  6. 14 small red onion, sliced into rings
  7. 13 cup freshly grated parmesan cheese
  8. 14 cup finely chopped fresh parsley
  9. 12 cup red wine vinegar
  10. 1 teaspoon mixed Italian herbs
  11. salt and pepper, to taste
  12. 1 pinch sugar
  13. 12 cup extra-virgin olive oil


  1. Cook the pasta in a pot of salted, boiling water, according to package directions, until al dente.
  2. Drain and rinse with cold water.
  3. Cool slightly.
  4. Place the cooked noodles in a large bowl and add the olives, pepper, garbanzo beans, salami, onion, cheese, and parsley.
  5. In a small dish combine the vinegar, herbs, salt and pepper to taste, and sugar.
  6. Stir in the olive oil and blend well.
  7. Add the dressing to the pasta mixture and stir to combine.
  8. Serve immediately or chill until ready to serve.