Antipasto Salad for Picnics


This is always a hit for summer picnics.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
6 servings


  • ½ cup vegetable oil

  • 3 tablespoons red wine vinegar

  • 1 clove garlic, minced

  • 1 teaspoon dried basil

  • teaspoon crushed red pepper flakes

  • 1 teaspoon salt

  • 6 ounces macaroni

  • ¼ cup grated Parmesan cheese

  • 2 cups broccoli florets

  • 4 ounces sliced pepperoni sausage

  • 10 cherry tomatoes, halved

  • ½ cup shredded mozzarella cheese


  1. Cook pasta in a pot of boiling salted water until al dente. Drain.

  2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.

  3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Nutrition Facts (per serving)

415 Calories
30g Fat
25g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 415
% Daily Value *
Total Fat 30g 38%
Saturated Fat 7g 34%
Cholesterol 29mg 10%
Sodium 821mg 36%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 13g
Vitamin C 33mg 167%
Calcium 143mg 11%
Iron 2mg 10%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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