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Antipasto Pasta Salad

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

  • 1 pound cooked pasta shells or bowties drained and cooled
  • 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
  • 12 ounces marinated artichoke hearts
  • 1 cup baby spinach leaves, julienned or whole
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup Italian salami of your choice, cut into strips or cubed
  • 1/2 cup shaved or grated Parmesan cheese
  • White balsamic citrus basil dressing or any Italian dressing you prefer to taste
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • Garbanzo Beans (optional)

  1. Mix all ingredients togther. 
  2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. 

If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it...


  1. Yum! I make a favorite pasta salad, but I like your recipe options for spinach, Italian Mix Giardiniera and chickpeas. I think I'll make this today! Have a good one.

  2. During the Summer pasta salad is one of my favourite dish...but always a main dish.... salad seems to be yummieeeeeeee, ciao Flavia

  3. Quick Question: Do I drain the Giardiniera? Thanks!

  4. Anonymous I drained most of the liquid but it really is up to you. You could use a little of the liquid for added zing! :0)

  5. where can I purchase culinary treasures dressing?


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