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Layered Antipasto Salad

Prep time 10 mins
Cook time 12 mins
Chill time 2 hrs
Yield Makes 6 servings
This recipe uses mostaccioli, which is tube-shaped pasta that can be ridged or smooth and is usually about 2 inches long. Penne is another good alternative.


  • 3 cups (9 oz.) uncooked mostaccioli or penne pasta
  • 2 1/2 cups broccoli florets
  • 1 tablespoon chopped fresh parsley
  • 2 cups chopped tomato
  • 1/2 pound deli roast beef slices, cut into strips
  • 1/2 small red onion, sliced
  • 1 cup Caesar dressing
  • 6 provolone cheese slices, cut into strips

How to Make It

  1. Cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking time; drain. Rinse and cool. Toss with parsley.

  2. Place half of pasta mixture in a 4-qt. glass bowl; top with half each of tomatoes, beef, and onions. Repeat layers once. Pour dressing evenly over salad. Cover and chill at least 2 hours or overnight. Top with cheese before serving.

Cook's Notes

For testing purposes only, we used Ken's Caesar Dressing.