Antipasto Pasta Salad

Antipasto Pasta Salad is a vibrant, flavor-packed dish inspired by the classic Italian antipasto platter. Traditionally, “antipasto” means “before the meal” in Italian cuisine and includes a variety of cured meats, cheeses, marinated vegetables, and olives. This pasta salad brings all those bold, savory elements together with tender pasta and a zesty Italian dressing, creating a dish that is hearty, colorful, and incredibly satisfying.

Perfect for picnics, potlucks, barbecues, or easy weeknight meals, Antipasto Pasta Salad is as versatile as it is delicious. Every bite delivers a mix of textures and flavors—from salty meats and creamy cheese to crisp vegetables and tangy dressing. It’s a dish that looks impressive, tastes even better, and comes together with minimal cooking.

Why I Love This Recipe

I love this Antipasto Pasta Salad because it’s bursting with flavor while still being simple and flexible. You can customize it endlessly based on what you have on hand, and it always turns out delicious. It’s one of those recipes that tastes even better after sitting for a while, making it ideal for make-ahead meals. Plus, it’s a complete crowd-pleaser—fresh, hearty, and irresistibly savory.

Why This Is a Must-Try Dish

• Inspired by classic Italian antipasto flavors
• Perfect for potlucks, parties, and meal prep
• Can be served cold or at room temperature
• Easily customizable with meats, cheeses, or veggies
• A complete, filling dish in one bowl

Recipe Overview

• Course: Salad / Main Course / Side Dish
• Cuisine: Italian-American
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6–8
• Calories (Approx.): 380–420 kcal per serving

Ingredients

For the Pasta Salad

• 12 oz (340 g) short pasta (rotini, fusilli, or penne)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls (bocconcini), halved
• ¾ cup black or kalamata olives, sliced
• ½ cup roasted red peppers, sliced
• ½ cup marinated artichoke hearts, chopped
• ½ cup cucumber, diced
• ½ small red onion, thinly sliced
• ¾ cup salami or pepperoni, sliced
• ½ cup cooked ham or prosciutto, chopped
• ¼ cup fresh basil or parsley, chopped

For the Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp garlic powder
• Salt and black pepper to taste
• Optional: ½ tsp red chili flakes

Cooking Directions

1. Cook pasta until al dente and cool
2. Prepare vegetables, meats, and cheese
3. Whisk together dressing ingredients
4. Toss everything together until well coated
5. Chill briefly before serving

Step-by-Step Preparation Method

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool completely.

Step 2: Prepare the Ingredients

While pasta cools, chop vegetables, slice meats, and halve the mozzarella balls. Keep ingredients roughly bite-sized for easy mixing.

Step 3: Make the Dressing

In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, pepper, and chili flakes if using.

Step 4: Assemble the Salad

In a large mixing bowl, combine cooled pasta, vegetables, meats, cheese, and olives.

Step 5: Toss and Rest

Pour dressing over the salad and toss gently until everything is evenly coated. Let rest for 10–15 minutes to allow flavors to blend.

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How to Serve Antipasto Pasta Salad

• Serve chilled or at room temperature
• Perfect as a main dish for lunch
• Serve alongside grilled chicken, steak, or seafood
• Ideal for picnics, BBQs, and holiday spreads
• Garnish with fresh herbs and extra cheese

Recipe Tips

• Salt the pasta water well for best flavor
• Use high-quality olive oil and cured meats
• Let salad rest before serving for better taste
• Toss gently to avoid breaking mozzarella
• Add dressing gradually to avoid overdressing

Variations (Detailed)

1. Vegetarian Antipasto Pasta Salad

Skip meats and add extra artichokes, olives, sun-dried tomatoes, and grilled zucchini.

2. Chicken Antipasto Pasta Salad

Add grilled or rotisserie chicken for extra protein.

3. Mediterranean-Style

Use feta cheese, chickpeas, cucumber, and lemon vinaigrette.

4. Creamy Antipasto Pasta Salad

Mix a few tablespoons of mayonnaise or Greek yogurt into the dressing.

5. Gluten-Free Version

Use gluten-free pasta without changing the rest of the recipe.

Freezing and Storage

Refrigeration

• Store in an airtight container for 3–4 days

Freezing

• Not recommended due to cheese and fresh vegetables

Refreshing Leftovers

• Add a splash of olive oil or vinegar before serving

Special Equipment Needed

• Large pot (for pasta)
• Colander
• Large mixing bowl
• Small bowl or jar (for dressing)
• Whisk or fork

Conclusion

Antipasto Pasta Salad is a bold, colorful, and satisfying dish that captures the essence of Italian flavors in a fresh and modern way. With its mix of savory meats, creamy cheese, crisp vegetables, and tangy dressing, it’s perfect for any occasion—from casual lunches to festive gatherings. Easy to prepare, endlessly customizable, and always a hit, this recipe is one you’ll come back to again and again.