Antipasto Pasta Salad
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Antipasto pasta salad is a delicious and hearty salad that combines the flavors of antipasto with pasta. The word “antipasto” means “before the meal” in Italian, and traditionally refers to a platter of cured meats, cheese, and other small bites that are served as an appetizer.
In this salad, those same flavors are combined with cooked pasta, usually fusilli or rotini, and a variety of colorful vegetables, such as cherry tomatoes, red peppers, olives, and artichoke hearts.
The salad is then dressed with a tangy vinaigrette that complements the flavors of the antipasto. This salad is perfect for picnics, potlucks, or as a side dish for any Italian-inspired meal. It an be served cold or at room temperature.
For even more cold pasta salad that are perfect for summer potlucks, you need to try my Italian Pasta Salad and this Mediterranean Pasta Salad made with bowtie pasta.
What you’ll need
- Pasta – rotini or fusili are traditional, but any cooked pasta will be delicious.
- Bell Peppers – I used fresh red, green, and yellow, but roasted red peppers in a jar would be delicious as well.
- Red Onion – thinly sliced
- Cherry Tomatoes – cut in half
- Black Olives – sliced or cut in half
- Deli Meats – salami, pepperoni, and smoked turkey cut into thin strips.
- Cheese – fresh mozzarella pearls/balls stays with the Italian theme, and shaved Parmesan adds a a bit of saltiness.
- Fresh Herbs – chopped Italian parsley or basil.
- Homemade Italian Dressing – olive oil, red wine vinegar, Italian seasoning, pressed garlic, sea salt and black pepper.
Be sure to check out the detailed printable recipe card below
How to make Italian Antipasto Pasta Salad
Cook pasta to al dente according to the package directions. Strain and rinse with cold water to stop the cooking process and to keep the pasta from sticking together.
Seed and cut bell peppers into thin strips.
Toss them into an extra-large mixing bowl. Now slice the pepperoni and salami and onion into thin strips.
Ask the person behind the deli counter for a half-pound slice of smoked turkey, then slice it into strips.
I sliced them a second time horizontally across the middle. You can also cut them into bite sized chunks if you prefer. Toss your sliced meats into the bowl.
Cut the cherry or grape tomatoes in half.
Then cut mozzarella pearls/balls in half.
Slice the black olives or leave them whole and toss it all into the bowl.
Whisk the dressing ingredients together in a small bowl or measuring cup.
Add the cooled pasta in an extra-large bowl with the sliced meats, mozzarella, and vegetables. Drizzle with the dressing and toss to combine. Refrigerate for 1 to 2 hours before serving.
Place chilled pasta salad in a large serving dish, sprinkle with shaved Parmesan and parsley before serving
Personally, I quite enjoy this Italian antipasto pasta salad as a full meal. All of your food groups are covered, and the leftovers keep beautifully in the refrigerator. It is also I incredibly easy it is prepare! All you need now is a nice glass of Pinot Noir and you are set!
Recipe Notes & Tips:
- I am not kidding about the extra-large mixing bowl. Grab the largest bowl that you can find!
- Feel free to change up the ingredients to suit your family’s tastes. There is no wrong way to make this pasta salad.
- Store leftover pasta salad in an airtight container in the refrigerator for 3 to 5 days.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Rotini pasta
- Measuring cup & Mini Whipper
- Extra-large mixing bowl – mine is an old Tupperware bowl, but this huge stainless steel bowl would work great.
More Italian pasta recipes
Classic Italian dessert recipes
Now that dinner is finished, it’s time for dessert!
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Buon Appetito!!
Antipasto Pasta Salad
Ingredients
Dressing
- .75 cups extra virgin olive oil
- .33 cup red wine vinegar
- 1 large clove garlic pressed or finely chopped
- 1 teaspoon Italian seasoning
- sea salt and black pepper to taste
Pasta Salad
- 1 pound rotini pasta or fusilli cooked, drained, and cooled
- 1 large green bell pepper seeded and cut into strips
- 1 large red bell pepper seeded and cut into strips
- 1 large yellow bell pepper seeded and cut into strips
- 1 medium red onion sliced into thin strips
- 1 cup cherry or grape tomatoes cut in half
- 1 cup black olives sliced or cut in half
- .25 pound salami cut into strips
- .25 pound pepperoni cut into strips
- 0.5 pound smoked turkey cut into strips
- 6 ounces fresh mozzarella pearls/mini-balls
- 1 cup marinated artichoke hearts, quartered optional
- 0.5 cup shaved Parmesan cheese
- .25 cup chopped Italian parsley or fresh basil
Instructions
- Whisk dressing ingredients together in a small bowl or measuring cup and set aside.
- Cook pasta to al dente according to the package directions. Strain and rinse with cold water to stop the cooking process and to keep the pasta from sticking together.
- Add the cooled pasta in an extra-large bowl with the sliced meats, mozzarella, and vegetables. Drizzle with the dressing and toss to combine. Refrigerate for 1 to 2 hours before serving.
- Place chilled pasta salad in a large serving dish, sprinkle with shaved Parmesan and parsley before serving
Notes
- I am not kidding about the extra-large mixing bowl. Grab the largest bowl that you can find!
- Feel free to change up the ingredients to suit your family’s tastes. There is no wrong way to make this pasta salad.
- Store leftover pasta salad in an airtight container in the refrigerator for 3 to 5 days.
