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Antipasto Pasta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant antipasto pasta is a fantastic way to bring the bold, savoury flavours of a traditional Italian deli board to your dinner table. By using the rich marinade from a jar of shop-bought antipasto salad, you create an instant sauce that is packed with herbs and tangy vinegar, perfectly complementing the earthy portobello mushrooms and salty Genoa salami.

As a high-protein dish, it is both satisfying and nutritious, making it an excellent choice for a busy weekday evening when you want maximum flavour with minimal effort. The addition of sharp Asiago cheese and a generous amount of fresh basil provides a bright, aromatic finish. Serve it immediately in warmed bowls for a comforting Mediterranean-style feast that the whole family will enjoy.

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Ingredients for Antipasto Pasta

  • 350g linguine

  • 45ml olive oil

  • 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick

  • 170g 1/8-inch-thick slices Genoa salami, cut into thin strips

  • 240ml sliced vegetables and 90ml marinade from 450g jar antipasto salad with olives

  • 2 cups grated Asiago cheese, divided

  • 2 cups chopped fresh basil, divided

How to make Antipasto Pasta

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 120ml pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 120ml cooking liquid, sliced vegetables, reserved marinade, and 350ml cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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