Now I want to tell you about the star of my potluck spread! My Antipasto Pasta Salad is so good and so satisfying that the guests may forego the main dish for a second helping.
And it’s so easy. Most of the nights, it’s my quick weeknight dinner, complete with protein, veggies and carbs. Or it turns into my meal prep for all the week’s lunches.
Once you try this recipe, I bet you’ll keep a big bowl in the fridge all summer long…
Who doesn’t love a good pasta salad? They’re easy, economical, filling, and you don’t even have to heat up the leftovers. They’re the ideal make ahead meals.
I always love to keep a big batch around for endless munching, whether my basic Rainbow Pasta Salad, hearty Tortellini Pasta Salad, or even the sweet and savory Fall Pasta Salad.
This Italian themed antipasto pasta salad might be the best yet. The combination of salty meats, sweet tomatoes and red drop peppers, briny olives, and pillowy fresh mozzarella balls is just about perfect!
Ingredients Needed
- Pasta – I am using rotini, but any short shapes would work like bowties, penne, or even tortellini.
- Genoa salami – Genoa salami is great in this salad. Cut into small cubes..
- Pepperoni – I like to buy good quality pepperoni, normally available at the deli counter or with the specialty deli meats. You can buy it in log form and slice it yourself, or buy thick pre-cut slices.
- Mozzarella balls – You can use plain mozzarella balls, or the marinated variety. They add creamy, soft, delicious texture to the salad.
- Cherry tomatoes – Sliced in half. Always use fresh and ripe ones for that bright sweetness in the salad.
- Artichoke hearts – Jarred and marinated. I use quartered artichoke hearts that come perfectly cut for you. Just drain and then they go straight in your salad bowl.
- Olives – I like half black olives and half green olives. You can play with any type of your favorite olives here.
- Sweet drop red peppers – They are my favorite sweet tiny peppers out of the antipasto bar. You can skip if not available.
- Parsley – For garnish.
- Italian dressing – Extra virgin olive oil, red wine vinegar, lemon juice, garlic powder, Italian seasoning, salt, sugar, red chili flakes.
Antipasto Pasta Salad Recipe
1. Cook pasta: First, I bring a pot of salted water to a boil and cook the pasta as per the instructions on the package until it’s al dente. Once it’s done, I rinse it under cold water to cool it down. While the pasta cooks, I get started on the other steps.
2. Make homemade Italian dressing: For the homemade Italian dressing, I just toss all the dressing ingredients into a mason jar, screw the lid on tight, and give it a good shake. Alternatively, I whisk everything together in a bowl until it’s well blended.
3. Chop: Next, I chop up the cherry tomatoes, salami, pepperoni, and black olives.
4. Mix: To bring it all together, I throw all the ingredients into a large bowl. I drizzle the dressing over everything and mix it well. It can be served immediately, but if I have time, I like to let it chill in the fridge for at least an hour to enhance the flavors. Then, it’s ready to be served cold!
Alpana’s Tips
- Remember the salt. I always remember to salt my pasta water because it makes the pasta so much more flavorful. Adding salt later just doesn’t have the same effect.
- Don’t overcook the pasta. No one like a soggy pasta salad, it should have some chew to it.
- Try different dressings. If you have a favorite store bought dressing, you can use that to save a step. Or for an extra punch of flavors, you can whip up an easy Caesar Dressing.
- Customize the ingredients. I customize my pasta salad with whatever I feel like adding. Some of my favorites are items from the antipasto bar, roasted red peppers, pepperoncini, chickpeas, cucumbers, and various cheeses.
- If needed, add more dressing to leftovers. If there are leftovers, I often need to add more dressing since the pasta absorbs it over time. I usually don’t use all the dressing at once, so I save some for later to keep the salad from drying out.
Serving Suggestions
I love this salad just as it is as a light and refreshing meal, perhaps with a side of our crusty No Knead Bread.
That being said, it goes great with grilled meats such as Jerk Chicken, Pollo Asado, Kebabs, or Chicken Souvlaki. Or pair it up with BBQ Ribs or Chicken Wings for a tasty game day spread.
Some days I make a great soup and salad meal with this and a bowl of Broccoli Cheddar Soup, New England Clam Chowder, or Italian Ribollita.
Whip up a batch of my easy and delicious Antipasto Pasta Salad at home. Wow your potluck crowd, or save it for yourself. One bite into these addicting flavors, and everyone will just want to keep on munching.
Antipasto Pasta Salad, in our Gypsy Bowl… enjoy!
Try these other great salad recipes!
Caesar Salad
Asian Cucumber Salad
Mexican Street Corn Salad
Rainbow Pasta Salad
Zucchini Carrot Salad
Cucumber Avocado Pesto Salad
Farro Salad with Roasted Veggies
Antipasto Salad
Balela Salad
Antipasto Pasta Salad
My easy and addictively delicious Antipasto Pasta Salad is the perfect contender for potlucks or meal prepping.
Ingredients
Homemade Italian Dressing
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 lemon, juiced
- 1/2 tsp garlic powder
- 1.5 tsp Italian seasoning
- salt to taste
- pepper to taste
- sugar or honey to taste
- pinch of red chili flakes
Antipasto Pasta Salad
- 8oz short pasta (we use rotini)
- 4oz Genoa salami, chopped
- 4oz sliced pepperoni
- 1 pint cherry tomatoes, halved
- 1 cup artichoke hearts, drained and quartered
- ½ cup black olives, halved
- ½ cup green olives
- 8oz fresh mozzarella balls
- 2 Tbsp sweet drop red peppers
- parsley, for garnish
Instructions
- Boil pasta in salted water according to directions on package to al dente. Drain and rinse under cold water until it has cooled down.
- Mix all dressing ingredients until well combined.
- Toss pasta and remaining ingredients with desired amount of dressing.
- Serve chilled.
Notes
- Leftovers: Antipasto pasta salad refrigerates great for 4-5 days. Store it in an airtight container, or if you have a giant bowl of it, cover tightly with cling wrap.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 487Total Fat 41gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 28gCholesterol 43mgSodium 1004mgCarbohydrates 18gFiber 3gSugar 5gProtein 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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