Fried Pies & Fireflies Signature Antipasto Pasta Salad Recipe

Antipasto Pasta Salad Recipe
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My sweet fella and my favorite restaurant 
in Atlanta is Max’s Pizza.  
They use the very tiny pepperoni on their pizzas 
and it’s just magical–
well maybe just to us! 
Found some of those tiny guys in the grocery store 
and created this wonderful pasta salad–
we hope you enjoy!  

Fried Pies and Fireflies Antipasto Pasta Salad 
1 pound seashell pasta or small pasta of your choice
 1/4 pound Genoa salami, chopped  
1/2 pkg of the tiny pepperoni 
8 oz shredded Mozzarella cheese 
1 small can  sliced black olives,drained 
1 red, orange and yellow baby bell pepper, diced    
1 (.7 ounce) package dry Italian-style salad dressing mix
  3/4 cup extra virgin olive oil 
1/4 cup balsamic vinegar
Cook and drain the pasta.  Set aside to cool.
Chop the peppers and add them to your large bowl along with the salami, pepperoni, olives and cheese.
Pour in the cooled pasta.
In a small bowl, whisk the dry Italian dressing mix, 
olive oil and balsamic vinegar.  
Pour over pasta and stir to coat all ingredients well.  
Refrigerate a couple of hours or overnight.   


The most delicious ingredients…

Boil the pasta according to the package directions…


Chop the beautiful baby peppers…

and the salami…

In a large bowl, combine the cooled, cooked pasta,
 the chopped peppers, the chopped salami,
 the tiny pepperoni, and the olives…

And the cheese!!

Mix the dressing ingredients…

Combine the dry Italian dressing…

with the oil…
and the balsamic vinegar…

Pour over the pasta and stir like so…

(Isn’t she most beautiful!!  Grandma thinks so!!)

Refrigerate a couple of hours or overnight…


Images of Max’s, Atlanta, GA

We found this wonderful little place 
while staying and walking downtown…

Look at that yummy pizza in that awesome oven!!


 I’ve always loved the Atlanta skyline at night…
the lit up tower is my favorite!
I could stand at the window and stare at it all night…sigh…

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