Antipasto Pasta Salad

    20 minutes

    I decided to make this after looking around and not finding exactly what I wanted. Combines a plethora of different flavours (semi-sundried tomato, feta, pancetta) and yet is not overpowering! (At least to my palette :))Simple and versatile, you can find almost anything in your fridge to throw into this!


    Northern Territory, Australia
    1 person made this

    Serves: 4 

    • 100g Semi-Sundried Tomatoes
    • 100g Danish Feta (or whatever feta you prefer)
    • 100g Diced Chargrilled Eggplants
    • 100g Diced Pancetta
    • 50g Diced Artichokes
    • 150g Black Olives (or whatever olives you prefer)
    • 1 dry cup Macaroni
    • 3 tsp Balsamic Vinegar
    • Optional - Olive Oil (if needed)

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a pot of water (with a dash of salt) to a rolling boil, add your macaroni and cook until al-dente. Let it cool completely.
    2. Fry diced pancetta on a low heat until just browned - remove from pan and let cool.
    3. Combine eggplants, artichokes, black olives, and semi-sundried tomatoes in a bowl. Add pancetta when cooled.
    4. Combine the antipasto mixture with the cooled macaroni and mix well. Crumble feta on top of dish and drizzle balsamic vinegar over the top.


    If your semi-sundried tomatoes come with oil, use that oil with the balsamic vinegar to make the dressing.

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