Classic Italian Antipasto Pasta Salad Recipe

Italian Antipasto Pasta Salad — a classic summer pasta salad that’s bursting with flavor. Packed with short pasta, cured meats, fresh mozzarella, olives, artichokes and crisp vegetables, all tossed in a bright homemade Italian vinaigrette. Easy to prepare, highly customizable, and a reliable hit at potlucks and parties.

Pasta salads are a summer staple, and this Italian antipasto pasta salad makes a perfect addition to any warm-weather menu. It combines savory cured meats, tender artichokes, juicy tomatoes, briny olives, creamy mozzarella and fresh basil for a satisfying mix of textures and flavors. The homemade red wine vinaigrette ties everything together with the ideal balance of acidity, oil and seasonings. Ready in minutes and easy to scale up for a crowd, this salad works as a hearty side or a main course.

Ingredients You’ll Need

Pasta: Rotini or farfalle (bow tie) are ideal because their shapes hold the dressing and bits of antipasto.

Salami & pepperoni: Pre-sliced works fine, but buying a log and chopping to the size you like gives a heartier texture.

Canned artichoke hearts: Use artichokes packed in brine and drain well. Quartered pieces reduce prep time. Avoid oily marinated artichokes to prevent a greasy salad.

Tomatoes: Cherry tomatoes or tomatoes on the vine, halved, give the best freshness and color.

Pepperoncini: Pre-sliced pepperoncini add a mild tangy heat and texture contrast.

Olives: A mix of Kalamata and green olives (pitted and halved) contributes a salty, briny element typical of antipasto.

Onion: Thinly sliced red onion is milder than white or yellow and works well in cold salads.

Fresh mozzarella: Mozzarella pearls are convenient and perfectly portioned for this salad.

Fresh basil: Thinly sliced basil brightens the salad and complements the Italian flavors.

Olive oil: Use a light-tasting olive oil for the vinaigrette so it doesn’t overpower the other ingredients.

Red wine vinegar: Provides the vinegar bite that balances the oil and salty components.

Garlic: Two cloves, minced, for the vinaigrette.

Spices: Italian seasoning, salt, black pepper and a pinch of red pepper flakes to make a zesty vinaigrette.

What Is Antipasto?

Antipasto is the traditional Italian first course meant to whet the appetite. It typically features an assortment of cured meats, cheeses, olives and pickled vegetables arranged so guests can serve themselves. This antipasto pasta salad adapts that idea into a tossed salad by adding pasta, transforming it into a filling side or main dish for gatherings, potlucks, showers and summer celebrations.

How To Make Italian Antipasto Pasta Salad

1. Cook the pasta. Prepare the pasta according to package directions, drain, and spread out to cool to room temperature.
2. Make the vinaigrette. Whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt and pepper. Chill the dressing while you assemble the salad.
3. Prepare the antipasto components. Chop the salami and pepperoni (or use pre-sliced), halve the cherry tomatoes, drain and quarter the artichoke hearts, pit and halve the olives if needed, thinly slice red onion and basil, and measure out mozzarella pearls and pepperoncini.
4. Combine and chill. In a large bowl, toss the cooled pasta with the prepared ingredients and pour over the desired amount of vinaigrette. Toss until everything is evenly coated. You can serve immediately or refrigerate 30–60 minutes to let the flavors meld.
5. Serve. Garnish with extra fresh basil and a sprinkle of grated Parmesan if you like, then serve chilled or at room temperature.

Storing

Stored in an airtight container, this pasta salad keeps well in the refrigerator for 4–5 days. Keep any extra vinaigrette on the side and toss with a little additional dressing before serving if the pasta has absorbed it and looks dry. Freezing is not recommended, as the texture of the ingredients will suffer.

To prep ahead, chop and store all ingredients separately (except basil) and keep the vinaigrette refrigerated. Combine and dress just before serving for the freshest texture.

Why You’ll Love This Antipasto Pasta Salad

• Simple prep: Many ingredients are pre-sliced or jarred, so assembly is quick.
• Feeds a crowd: This recipe yields plenty and can be served as a main or a hearty side for parties and potlucks.
• Flexible: Adjust quantities to taste, swap in gluten-free pasta if needed, or substitute ingredients based on what you have on hand.

Easy Italian Antipasto Pasta Salad — Recipe Summary

Servings: 6 • Prep Time: 17 mins • Cook Time: 8 mins • Total Time: 25 mins

Ingredients

For the antipasto salad:

• 8 oz dry rotini pasta (or another short pasta)
• 9 oz hard salami, chopped (or about 3/4 cup pre-sliced)
• 6.5 oz pepperoni, chopped (or 1/2 cup pre-sliced)
• 1 cup canned artichoke hearts, drained & quartered
• 2 cups cherry tomatoes, halved
• 1 cup olives, pitted & halved (Kalamata, green or a mix)
• 1/2 cup pepperoncini, sliced
• 8 oz mozzarella pearls
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh basil, sliced thin

For the Italian vinaigrette:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 Tbsp Italian seasoning
• 1/4 tsp red pepper flakes
• Salt & black pepper, to taste

Instructions

1. Cook pasta according to package directions, drain and cool.
2. Whisk together vinaigrette ingredients in a small bowl or jar and chill briefly.
3. Prepare and chop antipasto ingredients as listed.
4. Combine pasta and antipasto ingredients in a large bowl, pour over desired amount of dressing and toss to coat. Chill 30–60 minutes if desired.
5. Garnish with extra basil and grated Parmesan before serving, if desired.

Notes

Ingredient amounts are suggestions—feel free to increase or decrease any component to match your preferences. This salad is very forgiving and easy to customize.

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• Italian Tortellini Pasta Salad
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