Now here is the star of your next potluck spread! Our 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. It can be your quick weeknight dinner, complete with protein, veggies and carbs. Or it can be meal prep for all the week’s lunches.
Once you try this recipe, we 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.
We always love to keep a big batch around for endless munching, whether our 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!
Why You’ll LOVE Our Antipasto Pasta Salad
- It’s so quick and easy. While the pasta is boiling, just do a little chopping and whip up a quick dressing, then toss everything together.
- It’s a hearty complete meal that also makes great leftovers.
- Everyone in the family will happily chow down on it.
- The recipe makes a big batch, and can easily be doubled, so it’s perfect for feeding a crowd.
- If you always keep some around in the fridge, you’ll always have a quick snack on hand.
Antipasto Pasta Salad Ingredients
- Pasta – We are 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 – 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. We use quartered artichoke hearts that come perfectly cut for you. Just drain and then they go straight in your salad bowl.
- Olives – We used half black olives and half green olives. You can play with any type of your favorite olives here.
- Sweet drop red peppers – They are our 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: Bring salted water to a boil and cook pasta according to the directions on the package to al dente. Rinse under cold water until it has cooled. While the pasta is cooking, continue with the other steps.
2. Make homemade Italian dressing: Simply mix all the dressing ingredient in a mason jar, cover and shake it well, or whisk it till properly blended in a bowl.
3. Chop: Cut the cherry tomatoes, salami, pepperoni and black olives.
4. Mix: Add all ingredients to a large bowl. Drizzle in dressing and mix everything well. Serve immediately, or chill in the fridge for at least one hour and serve cold.
Recipe Tips and Notes
- Remember the salt. Salting your pasta water 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. Add in any of your favorite ingredients from the antipasto bar. Other great add ins are roasted red peppers, pepperoncini, chickpeas, cucumbers, or different types of cheeses.
- If needed, add more dressing to leftovers. As it sits, the pasta will absorb some of the dressing, causing the pasta salad to dry out a bit. You will probably not initially use all of the dressing, so save it for later use.
What to Serve with Antipasto Pasta Salad
We 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.
You can also make a great soup and salad meal with this and a bowl of Broccoli Cheddar Soup, New England Clam Chowder, or Italian Ribollita.
Leftovers and Storage
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.
Whip up a batch of this 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.
We have plenty more amazing dishes from all around the world coming your way. If you haven’t already, be sure to subscribe to our mailing list so you’re always in the loop. Until next time…
Antipasto Pasta Salad, in our Gypsy Bowl… enjoy!
Try these other great salad recipes!
Asian Cucumber Salad
Mexican Street Corn Salad
Rainbow Pasta Salad
Zucchini Carrot Salad
Cucumber Avocado Pesto Salad
Farro Salad with Roasted Veggies
Antipasto Pasta Salad
This easy and addictively delicious Antipasto Pasta Salad is the perfect contender for potlucks or meal prepping.
Homemade Italian Dressing
- 3/4 cup extra virgin olive oil
- 1/4 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
- 1/2 cup black olives, halved
- 1/2 cup green olives
- 8oz fresh mozzarella balls
- 2 Tbsp sweet drop red peppers
- parsley, for garnish
- 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.
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