The Hungry Man Eats

Nothing Says Potluck Like Pasta Salad

Antipasto Pasta Salad

It’s nearing Christmas and if you are employed and have coworkers, you have probably attended or will attend your employers Christmas/Holiday/Festivus/whatever party. Sometimes your employer will spring for a fancy shindig at some hotel with a ballroom with free drinks at the bar, hors d’oeuvres and a fancy buffet spread, or perhaps they even have table service where you checked a box for your meal selection. Other times with smaller companies you may end up getting the group together and reserve a large table or even a room at some chain restaurant. The ambiance will be a big step down, but you won’t have to dress up or worry about making a fool of yourself on the dance floor as you had a few too many whiskey sours at the bar because Lars the bartender makes them so well. No, at the chain restaurant, Kip the bartender who has just completed his second week behind the bar makes his whiskey sours with watery ice, too much sugar and you could swear he grabbed the lime juice instead of the lemon juice. Rest assured that Kip will still charge you full price. Then there is the third option, the in-office party. You may end up planning to have it catered, but you are more likely to go with the potluck option.

What is a potluck? For the reader who doesn’t know, it is a meal where each of the guests brings in a dish that they prepared (or purchased already made) and the meal consists of sampling some of what everybody brought. A potluck can be a risky affair, without careful planning or a signup sheet, you may get duplicate foods or multiple less culinary people bringing cups (500 cups and no ice…)

My office had the potluck option this year, and I chose to make pasta salad, not just any pasta salad but a fancy one called Antipasto Pasta Salad. I found it online at the Taste of Home website:

I made a few small changes to the recipe provided on their site, and the recipe has been an unqualified success:

Antipasto Pasta Salad
Serves 12
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Prep Time
1 hr
Prep Time
1 hr
  1. 1 package (16oz.) spiral pasta
  2. 1 jar (16oz.) giardiniera, drained and chopped
  3. 2 cans (2 1/4oz.) sliced ripe (black) olives, drained
  4. 1 jar (5 3/4oz.) pimento stuffed olives (green) drained and sliced
  5. 1 jar (7oz.) roasted sweet red peppers, drained and chopped
  6. 2/3 of a package of Oscar Mayer hard salami
  7. 1 bar (8oz.) of Colby-Jack cheese
  8. 1 cup Italian salad dressing
  1. Cook the whole box of pasta per directions on box, drain and rinse with cold water
  2. Slice the cheese into cubes
  3. Cut the salami slices into smaller pieces
  4. In a large bowl, combine the giardiniera, olives, red peppers, salami, cheese and pasta.
  5. Add the dressing and toss to coat.
  6. Cover and refrigerate for at least an hour before serving
  1. A low fat Italian dressing will work will in this recipe
Adapted from Taste of Home Antipasto Pasta Salad
The Hungry Man Eats

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