Layered Antipasto Salad

Layered Antipasto Salad

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.

Southern Living JULY 2006

  • Yield: Makes 6 servings
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes
  • Chill: 2 Hours


  • 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


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.


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


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Layered Antipasto Salad Recipe