This antipasto pasta skillet is the perfect recipe for quick weeknight dinners. The perfect mixture of pasta, sauce, and salty flavors makes this a great main dish!
I traveled to Italy a few years ago, and besides the beautiful views, what I remember most is the fantastic food. After my trip, I fell in love with Italian food.
I would always name an Italian restaurant when asked where I wanted to go to dinner. When making recipes at home, I gravitated towards pasta dishes like pasta aglio e olio and classic Italian favorites.
My love for Italian food eventually led me to appetizers as well.
As a natural food “grazer,” an antipasto platter has always been my favorite first course. Antipasto salad is the perfect side dish, so I was thinking – why not add it to some pasta and make it a meal?
Simple Antipasto Pasta Recipe
This antipasto pasta recipe doesn’t take much time, so it is perfect for weeknights. It is a great way to add vegetables to your diet and will become one of your favorite delicious recipes.
And the leftovers – they’re great for lunch!
Antipasto Pasta Skillet Ingredients
For my antipasto pasta recipe, I add pepperoni, spicy salami, black olives, artichoke hearts, fresh mozzarella balls, cheddar cheese cubes, and fresh basil to the hot pasta. How’s that for delicious!
There are a lot of other ingredients you can add – I have a whole list in my recipe for antipasto skewers. Additions or substitutions can include:
- roasted red peppers
- green bell peppers
- cherry tomatoes
- red onions
- green olives
- kalamata olives
- parmesan cheese
- other fresh herbs like fresh parsley
- pine nuts
- sun-dried tomatoes
Scroll down to see the full recipe below!
How to Make An Antipasto Pasta Skillet
Start by cooking your favorite pasta. Heat a large pot of salted water and cook pasta al dente according to the package directions.
You can use any type of pasta, but I like to use fusilli. Shell pasta is a good alternative.
When the pasta is done, drain the pasta; do NOT run cold water over it. Instead, toss it with olive oil to prevent sticking and set the pasta aside.
While the pasta cooks, heat up the pasta sauce in a large pan. Let the sauce come to a boil, and then reduce it to a simmer. Time to add the antipasto!
Add everything except the cheese and basil and let it heat up in the sauce. It will only take about 5 minutes. Then add the pasta you set aside and mix everything well. Let the whole dish cook for another 5-10 minutes.
Before adding the cheese and basil, I turn off the heat. I want the cheese to be warm but not totally melted. Give everything another good stir, and then it’s time to eat.
Serve the antipasto pasta with a side salad and homemade Italian dressing, and you are ready for dinner!
Storing Leftover Antipasto Pasta
Store any leftovers in an airtight container for the next day. Keep it in the refrigerator for up to 3 days.
- 3 cups of traditional red pasta sauce (24-ounce jar)
- 14-ounce can of quartered artichoke hearts, drained
- 1 cup dry salami, quartered
- 1 cup sliced black olives, drained
- 1 cup cubed sharp cheddar cheese
- ½ cup pepperoni slices, quartered
- 8 ounces fresh mozzarella balls, drained
- 16 ounces of cooked pasta
- 1-2 cups basil
- Add pasta sauce to a large pan over medium-high heat. Bring the sauce to a boil and then reduce to a simmer.
- Add the pepperoni slices, salami, olives, and artichoke hearts. Stir well and cook for 5 minutes. Then add the cooked pasta and stir to combine. Cook for an additional 5 minutes and turn off the heat.
- Add the cheddar cheese cubes, fresh mozzarella balls, and basil. Stir well and serve hot.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 87mgSodium: 1549mgCarbohydrates: 33gFiber: 6gSugar: 6gProtein: 26g
Nutrition information is automatically calculated and may not be correct.