Macaroni Antipasto

Prep Time
Cook Time
Ready In

Recipe: #24675

August 11, 2016

"Potluck Salad! Full of color and flavor."

Original is 12 servings


  • Serving Size: 1 (127.6 g)
  • Calories 368.1
  • Total Fat - 21.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 56.5 mg
  • Sodium - 903.8 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 3 g
  • Sugars - 0.3 g
  • Protein - 18.7 g
  • Calcium - 173.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook macaroni according to package directions. Drain. Rinse with cold water; drain well.

Step 2

Combine macaroni and oil in a large salad bowl; toss gently.

Step 3

Add artichoke hearts and remaining ingredients. Toss gently. Cover and chill thoroughly.


No special items needed.

1 Reviews

Smells Like Salad

Hi, Breezie! I prepared this simple pasta salad for the Memorial Day weekend. Instead of jarred marinated veggies I hit the "olive bar" at our favorite local natural food store and was able to customize the recipe to our preferences. I skipped the salami and pepperoni (not a fan) although I know the husband would have liked it. I added marinated: olives, garlic, whole pearl onions, variety of imported olives, capers, etc in addition to the other vegetables indicated. Corkscrew pasta is a good choice and works well for this type of salad. The cheese was freshly grated and I included some asiago as well. Very easy and well received by all in attendance. I served the pasta salad over fresh arugula greens and topped with fresh Italian parsley from the herb garden. Prepared for the FYC tag game. Thank you for posting!


(31 May 2017)

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