Mortadella Farfalle Antipasto Tray

Name: Mortadella Farfalle Antipasto Tray
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1.6 Lb Farfalle Pasta; 2 whole Eggplant; 1.6 Cups Marinated Artichoke Hearts; 3/4 Lb Mortadella; 3/4 Cup Pepperoncini; 1 1/4 Cups Castelvetrano Olives; 5/8 Cup Sun-Dried Tomatoes; 5/8 Lb Pecorino Romano; 3/4 Cup Red Wine Vinaigrette; 1 3/4 Tbsp Fresh Oregano

Grilled veg, salami, pepperoncini, and Italian dressing for ten

Prep: 30 min
Cook: 20 min
Serves 8
Difficulty: medium

Antipasto pasta salad—grilled veg, cured meat, hall tray that holds cold

Why crews like it: Antipasto flavors in pasta salad form beat plain macaroni salad. Grilled veg adds smoke; pepperoncini adds punch. Tray holds refrigerated all shift.

524Cal

21gProtein

71gCarbs

16gFat

Ingredients

1.6 Lb Farfalle Pasta
2 whole Eggplant
1.6 Cups Marinated Artichoke Hearts
3/4 Lb Mortadella
3/4 Cup Pepperoncini
1 1/4 Cups Castelvetrano Olives
5/8 Cup Sun-Dried Tomatoes
5/8 Lb Pecorino Romano
3/4 Cup Red Wine Vinaigrette
1 3/4 Tbsp Fresh Oregano

Instructions

Boil pasta: Cook rotini in salted water to al dente. Drain, rinse cold, and toss with a little oil.
Prep veg for grill: Toss zucchini, peppers, and onion chunks with oil, salt, and pepper.
Grill vegetables: Grill veg in basket at 400°F until charred and tender, 10–12 minutes. Cool and chop.
Build dressing: Whisk olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper.
Assemble antipasto salad: Toss pasta with dressing, grilled veg, salami, pepperoncini, and provolone.
Chill before service: Chill at least 30 minutes so flavors meld. Hold refrigerated up to 48 hours.
Tray for ten: Spread in a hotel pan. Top with extra pepperoncini and provolone at the line.
Call guidance: Antipasto pasta salad is call-proof—make ahead and pull from cooler anytime.

Tonight's spread

Firehall antipasto pasta salad tray.
Cold side that balances hot grill mains.

Hall tips

Rinse pasta cold to stop cooking and keep salad from gumming.
Pepperoncini brine in dressing adds antipasto punch—save a splash.
Salami is the salt—taste before adding extra dressing salt.

Meal prep

Grill veg at 400°F while pasta boils. Chill salad at least 30 minutes before service. Holds refrigerated 48 hours—pull from cooler before plating.

Leftovers

Antipasto wraps with extra salami.
Bake into a cheesy pasta frittata.

flat-top griddle
grill basket
large pot
hotel pan
mixing bowl