Antipasto Pasta Salad
Antipasto Pasta Salad is loaded with salami, mozzarella, black olives, artichokes, pepperoncini peppers, and cherry tomatoes. Vibrant oil and vinegar dressing is the perfect finish for this Italian inspired pasta salad.
This was a great antipasto pasta salad to make for our cookout. Everyone asked for the recipe and we will definitely be making this easy side dish often. ~ Missy
Quick Look: Antipasto Pasta Salad
- ⏱️ Prep: 20 minutes
- 🍳 Cook: 8 minutes
- 🕒 Total: ~2.5 hours (includes chilling)
- 👥 Servings: 8
- 📊 Calories: ~565 kcal/serving
- 🔥 Cook Method: Boil pasta, no-cook assembly
- 👩🍳 Flavor Profile: Bold, briny, and savory with a tangy herb dressing
- ⭐ Difficulty: Easy
Table of Contents
What Makes This Antipasto Pasta Salad So Good
- Every bite has something different going on: salty salami, creamy mozzarella, briny olives, tangy pepperoncini, and juicy tomatoes.
- The homemade balsamic vinaigrette pulls everything together better than any bottled dressing can.
- It feeds a crowd and only gets better as it chills, making it perfect for cookouts, potlucks, and meal prep.
- You can prep the whole salad a day ahead (without the dressing) so there’s zero stress on the day.
- If you love bold Italian flavors, you’ll also want to check out my Italian tortellini salad and Greek tortellini salad for more summer salad ideas.
Ingredient Notes: Substitutions and Recommendations
- Homemade dressing vs store-bought: you can definitely buy Balsamic Vinaigrette (or an Italian dressing) and make it nice and easy. Or, you can shake up a few ingredients in just a couple of minutes right at home and have it taste so much better! This homemade dressing recipe is SO simple and it uses inexpensive pantry staples that you may already have on hand. And remember, the better balsamic vinegar you get, the better the whole dish will taste.
- Substituting Italian seasoning mix: Most Italian seasonings on the market have the same general mix of basil, oregano, rosemary, marjoram, and sage. I also like to add parsley and thyme. So grab as many of these herbs as you have in your pantry and mix them about 1/2 tsp each. (Although, I find rosemary a bit overwhelming so I add less rosemary than others.)
- Pasta: the reason I choose a corkscrew kind of pasta is because it’s perfect for catching the pasta salad dressing and smaller bits of meats and cheese. You can choose another similar pasta if needed.
- Need to make it gluten free? Simply use your favorite gluten free pasta. Remember, leftover gluten free pasta dries quicker so make sure to eat the leftovers within 1 day, or two at the most. You WILL need to add more dressing so make extra and store it separately! (Check the deli meats to make sure they are gluten free as well.)
How to Make Antipasto Pasta Salad
- Cook and cool the pasta properly. Salt your pasta water generously before adding the rotini. This is your only opportunity to season the pasta itself, and it makes a noticeable difference in the final dish.
- Cook to al dente because the pasta will continue to absorb the dressing as it chills. Cool the pasta before adding other ingredients so hot pasta doesn’t melt cheese and meat fats.
- Prep your add-ins while the pasta cools. This is a great multitasking window. Drain the olives and artichokes thoroughly so you don’t water down the dressing. Chop the salami into bite-sized pieces so you get a little in every forkful. Halve the cherry tomatoes rather than leaving them whole so the juices mingle into the salad.
- Mix first, dress just before serving. Combine all the ingredients in a large bowl and refrigerate for about 2 hours. Shake the dressing ingredients together in a jar and pour it over right before serving. Toss well and taste for seasoning. The salad should smell bright and herby, and the pasta should be glossy and well-coated.
Make Ahead and Storing Suggestions
- Make ahead: You can definitely make pasta salad ahead of time just DO NOT mix it with dressing. You can mix all of the ingredients for the pasta salad and the mix ingredients for the dressing in a separate containers. Pasta tends to soak up oil and vinegar like a sponge so if you dress is ahead of time, the salad will be dry.
- Storing: Store leftover pasta salad in an air-tight food storage container, in the refrigerator. Properly stored, it should last for 2-3 days. Pasta will soak up a lot of the dressing so you can always add more dressing when enjoying the leftovers.
Antipasto Pasta Salad Recipe FAQs
Can I make antipasto pasta salad the night before?
Yes, but hold the dressing. Mix all the ingredients, cover, and refrigerate overnight. Add the dressing right before serving so the pasta doesn’t dry out.
What pasta shape works best in antipasto pasta salad?
Rotini and fusilli are ideal because their spirals catch and hold the dressing and small pieces of salami and vegetables. Penne or farfalle also work well.
What else can I add to antipasto pasta salad?
Absolutely. Sun-dried tomatoes, roasted red peppers, prosciutto, sliced banana peppers or pepperoncini peppers, fresh basil, all fit right in with the antipasto theme.
How long antipasto pasta salad last in the fridge?
Up to 3 days in an airtight container. Add a splash of dressing when you serve the leftovers since the pasta will have absorbed most of it.
More of Our Favorite Pasta Salad Recipes
- Green Goddess Macaroni Salad
- Macaroni Salad Recipe
- Family Favorite Pasta Salad
- Grilled Vegetable Pasta Salad
- Cheddar Bacon Ranch Tortellini Salad
- Chicken Caesar Pasta Salad
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Antipasto Pasta Salad Recipe
Antipasto Pasta Salad is loaded with salami, mozzarella, black olives, artichokes, pepperoncini peppers, and cherry tomatoes. Vibrant oil and vinegar dressing is the perfect finish for this Italian inspired pasta salad.
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Servings: 8
Calories: 565kcal
Ingredients
- 1 lb rotini or fusilli
- 2.25 oz sliced black olives drained
- 1/2 cup chopped pepperoncini peppers can substitute banana peppers
- 1 1/4 cup chopped cherry tomatoes
- 8 oz chopped artichoke hearts
- 8 oz chopped salami
- 8 oz mini fresh mozzarella cheese balls or chopped fresh mozzarella
Dressing:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp Italian Seasoning*
- 1 tsp fresh cracked black pepper
- 1 tsp salt more or less to taste
Instructions
- Cook pasta in salted water according to the package instructions, drain, and cool completely before mixing in the other ingredients.
- Dice all the other ingredients for pasta salad while pasta is cooking and cooling.
- Combine pasta, cheese, salami, olives, artichokes, peppers, and tomatoes in a large mixing bowl and mix well.
- Cover the bowl and refrigerate for about 2 hours.
- In a small jar with a lid, combine oil, vinegar, Italian seasoning, salt, and pepper and shake vigorously for a few seconds. Pour over the pasta salad and mix everything together.
- Serve right away.
Video
Notes
*To substitute Italian Seasoning: Most Italian seasonings on the market have the same general mix of basil, oregano, rosemary, marjoram, and sage. I also like to add parsley and thyme. So grab as many of these herbs as you have in your pantry and mix them about 1/2 tsp each. (Although, I find rosemary a bit overwhelming so I add less rosemary than others.)
Make Ahead: You can mix all of the ingredients for the pasta salad ahead of time except the dressing. Pasta tends to soak up oil and vinegar like a sponge so if you dress is ahead of time, the salad will be dry. To make sure your pasta salad is not dry, mix in the dressing right before serving.
Make this salad without the dressing the day before and store it covered in the refrigerator. I don’t recommend making it any more than 1 day before to that tomatoes don’t get wilted and other ingredients stay fresh. Store: store leftover pasta salad in an air-tight food storage container, in the refrigerator. Pasta will soak up a lot of the dressing so you can always add more dressing when enjoying the leftovers.
Make this salad without the dressing the day before and store it covered in the refrigerator. I don’t recommend making it any more than 1 day before to that tomatoes don’t get wilted and other ingredients stay fresh. Store: store leftover pasta salad in an air-tight food storage container, in the refrigerator. Pasta will soak up a lot of the dressing so you can always add more dressing when enjoying the leftovers.
Nutrition
Calories: 565kcal | Carbohydrates: 49g | Protein: 21g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1347mg | Potassium: 350mg | Fiber: 4g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 12mg | Calcium: 188mg | Iron: 2mg
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Originally published on Will Cook For Smiles in June 2012.
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Categories:
Backyard BBQ Recipes, Italian Dinner Recipes, Pasta Recipes, Salad Recipes, Side Dishes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is the perfect dish for a summer meal! It’s filling and delicious and comes together in a snap. The leftovers are even better the next day!
I am so happy you liked it!
This was a great antipasto pasta salad to make for our cookout. Everyone asked for the recipe and we will definitely be making this easy side dish often.
Made this for a cookout and it was a hit!
Hi. Do you use fresh or dry herbs for the italian seasoning?
This looks like the perfect side for a bbq. Looks yummy! Thanks for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com
Oh my goodness, going down the ingredient list making my mouth water. I have to make this, it’s got everything I love! Thanks for sharing!
Visiting from Whimsically Homemade!
This looks delicious yum yum…thanks for linking up to Creative Mondays 🙂
Oh my, that looks delicious!! I need to try that.
Thank you! Hope you get a change to make it soon!
THank you!
Hehe, salami is good! Hopefully he will like it all 🙂
Awww, thanks!
Thank you, Winnie!
Wonderful salad for summer, and it looks great.
This will be a good way to get my son to eat something other then just cold cuts… unless he just picks out the salami? I will pin this.
I love your serving dish and your photos are perfect!
Mmm! This looks yummy! I pinned it!
I’m visiting from Country Momma Cooks Link & Greet! 🙂
This looks so good, and I’ve been wanting to make an antipasto pasta salad! I’m pinning it, thanks for the recipe!