I’m sharing my Quick & Easy Antipasto Pasta Salad and the one surprising trick I use to make big batches come together perfectly for summer barbecues.

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I love when a simple bowl becomes the star, and this Easy Antipasto Italian Pasta Salad does just that. Cold pasta tossed in a zesty marinade, studded with fresh mozzarella pearls and marinated artichoke hearts, turns any picnic into something people rave about.

Friends call it the Best Antipasto Salad, and honestly I cant blame them, because every bite has little surprises and bold flavor. This Cold Antipasto Salad actually gets better after it sits a while, so I make it ahead when I can, then watch it disappear at backyard parties.

You’ll want a second helping, trust me.

Ingredients

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Pasta gives carbs for energy, some iron; fills you up, not much protein.
Fresh mozzarella adds creamy bites, good protein and calcium, mild and soft.
Cherry tomatoes are sweet juicy pops, vitamin C and fiber, bright acidity.
Marinated artichokes bring tangy, briny flavor and fiber, a savory twist.
Cured meats add spice and savory richness, high in fat and sodium.
Extra virgin olive oil gives healthy fats, heart friendly and smooth mouthfeel.
Vinegar and lemon punch up tang, balances oil, brightens every single bite.
Basil brings herbaceous aroma, small vitamins, makes the salad taste alive.
Grated Parmesan adds salty umami, depth and a little protein boost.

Ingredient Quantities

1 lb rotini or penne pasta

8 oz fresh mozzarella pearls

1 cup cherry tomatoes

1 cup marinated artichoke hearts

1/2 cup sliced black olives

8 oz Genoa salami, sliced

8 oz pepperoni, sliced

1/2 cup roasted red peppers, sliced

1/4 cup thinly sliced red onion

1/3 cup fresh basil leaves, torn

1/2 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp crushed red pepper flakes (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to Make this

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1. Bring a large pot of salted water to a boil, add 1 lb rotini or penne and cook until al dente per package directions, drain, rinse under cold water to stop cooking, shake off excess and dump into a very large bowl.

2. Make the dressing in a jar or small bowl: whisk 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp crushed red pepper flakes if you want heat. Taste and tweak the salt or acid if needed.

3. Pour the dressing over the pasta. If you want bigger flavor toss while the pasta is still a little warm so it soaks up the dressing, otherwise toss cold. Stir so every piece is nicely coated, then add 1/2 cup grated Parmesan and toss again.

4. Add 8 oz fresh mozzarella pearls, 1 cup halved cherry tomatoes, and 1 cup drained marinated artichoke hearts (chop if the pieces are large). Toss gently so the cheese doesnt squish.

5. Stir in 1/2 cup sliced black olives, 8 oz Genoa salami sliced into bite size pieces, and 8 oz pepperoni sliced. Make sure the meats are roughly the same size as the pasta for easy bites.

6. Add 1/2 cup roasted red peppers sliced, 1/4 cup thinly sliced red onion, and 1/3 cup fresh basil leaves torn with your fingers, not chopped. Fold everything together gently so it all mixes but stays pretty.

7. Taste and adjust: add a bit more kosher salt, lemon juice or red wine vinegar if it needs brightness, and a splash more olive oil if it seems dry.

8. Cover and refrigerate at least 1 hour or overnight because this salad actually gets better the next day. Stir before serving and finish with another sprinkle of Parmesan and a few torn basil leaves.

9. Serve cold or at room temperature as a crowd pleasing side for BBQs or pack it for lunches. Leftovers keep well in the fridge for 3 to 4 days, just give it a quick stir before eating.

Equipment Needed

1. large pot for boiling pasta
2. colander to drain and rinse the pasta
3. very large mixing bowl to toss everything together
4. jar or small bowl plus a whisk for the dressing
5. measuring cups and spoons (for oil, vinegar, salt etc)
6. tongs or a big wooden spoon to toss without squishing the cheese
7. cutting board and a chef’s knife for salami, peppers and onions
8. cheese grater for the Parmesan
9. airtight container for chilling and storing leftovers

FAQ

How many people does this pasta salad serve?

About 6 to 8 as a side, 4 to 6 as a main if folks are hungry. One pound of pasta makes roughly 10 to 12 cups cooked, so if you need more just double the recipe.

Can I make this ahead of time and how do I store it?

Yes – you can prep most of it a day ahead. Keep the dressing separate and toss it with the pasta and veggies up to an hour before serving so nothing gets soggy. Store in an airtight container in the fridge for 3 to 4 days. Add fresh basil and a little more cheese right before serving for best flavor.

How do I stop the salad from getting watery or mushy?

Rinse the cooked pasta under cold water to stop cooking and cool it fast, then toss with a tablespoon of olive oil so it wont clump. Drain marinated artichokes and roasted peppers well, pat the mozzarella and tomatoes dry, and don’t overdress – add vinaigrette gradually, taste, then adjust.

Any good substitutions if I dont want meat or dairy?

Totally – swap salami and pepperoni for roasted mushrooms, grilled eggplant, or chickpeas for protein. Use a vegan mozzarella or leave cheese out and add extra olives, capers or toasted pine nuts for texture and saltiness.

Can I use a different pasta shape or gluten free?

Yes. Rotini and penne hold the dressing and mix-ins best, but fusilli, farfalle or rigatoni work great too. Use a good-quality gluten free pasta and cook it al dente so it doesnt turn mushy when chilled.

How can I punch up the flavor if it tastes flat?

Add a splash more red wine vinegar or lemon juice, a pinch more salt, or a grind of black pepper. Letting the salad sit at room temp 30 to 60 minutes helps the flavors meld. Finish with extra grated Parmesan and torn basil for brightness.

Easy Antipasto Italian Pasta Salad Recipe Substitutions and Variations

Rotini or penne: use fusilli, farfalle or campanelle instead, or whole wheat / brown rice quinoa pasta if you need gluten free.
Fresh mozzarella pearls: swap for bocconcini or 1/2″ cubes of fresh mozzarella; for a tangier, saltier note use feta or ricotta salata.
Genoa salami & pepperoni: try prosciutto, soppressata or thinly sliced capicola; for a meatless version roast mushrooms or use marinated tempeh.
Extra virgin olive oil & red wine vinegar: use avocado oil or light olive oil in place of EVOO; swap red wine vinegar for white wine vinegar or a little balsamic for sweetness.

Pro Tips

1. Undercook the pasta by about a minute so it stays firm after chilling, its easier to avoid mush later and the texture will be better. Toss it while a bit warm if you want it to pick up more dressing but dont leave it cooking.

2. Make the dressing ahead and taste for salt and acid, cold salads read as less bright so add a squeeze of lemon or a little extra red wine vinegar if it seems flat after chilling.

3. Add the mozzarella and other delicate stuff last so they dont get squashed, and cut the meats roughly the same size as the pasta so every bite is balanced.

4. Drain marinated or wet ingredients really well so the salad doesnt get soggy, and when reheating or serving leftovers give it a quick stir and a splash more olive oil or vinegar to wake the flavors up.

Easy Antipasto Italian Pasta Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Quick & Easy Antipasto Pasta Salad and the one surprising trick I use to make big batches come together perfectly for summer barbecues.

Servings

servings

Calories

655

kcal

Equipment: 1. large pot for boiling pasta
2. colander to drain and rinse the pasta
3. very large mixing bowl to toss everything together
4. jar or small bowl plus a whisk for the dressing
5. measuring cups and spoons (for oil, vinegar, salt etc)
6. tongs or a big wooden spoon to toss without squishing the cheese
7. cutting board and a chef’s knife for salami, peppers and onions
8. cheese grater for the Parmesan
9. airtight container for chilling and storing leftovers

Ingredients

1 lb rotini or penne pasta
8 oz fresh mozzarella pearls
1 cup cherry tomatoes
1 cup marinated artichoke hearts
1/2 cup sliced black olives
8 oz Genoa salami, sliced
8 oz pepperoni, sliced
1/2 cup roasted red peppers, sliced
1/4 cup thinly sliced red onion
1/3 cup fresh basil leaves, torn
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

Bring a large pot of salted water to a boil, add 1 lb rotini or penne and cook until al dente per package directions, drain, rinse under cold water to stop cooking, shake off excess and dump into a very large bowl.
Make the dressing in a jar or small bowl: whisk 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp crushed red pepper flakes if you want heat. Taste and tweak the salt or acid if needed.
Pour the dressing over the pasta. If you want bigger flavor toss while the pasta is still a little warm so it soaks up the dressing, otherwise toss cold. Stir so every piece is nicely coated, then add 1/2 cup grated Parmesan and toss again.
Add 8 oz fresh mozzarella pearls, 1 cup halved cherry tomatoes, and 1 cup drained marinated artichoke hearts (chop if the pieces are large). Toss gently so the cheese doesnt squish.
Stir in 1/2 cup sliced black olives, 8 oz Genoa salami sliced into bite size pieces, and 8 oz pepperoni sliced. Make sure the meats are roughly the same size as the pasta for easy bites.
Add 1/2 cup roasted red peppers sliced, 1/4 cup thinly sliced red onion, and 1/3 cup fresh basil leaves torn with your fingers, not chopped. Fold everything together gently so it all mixes but stays pretty.
Taste and adjust: add a bit more kosher salt, lemon juice or red wine vinegar if it needs brightness, and a splash more olive oil if it seems dry.
Cover and refrigerate at least 1 hour or overnight because this salad actually gets better the next day. Stir before serving and finish with another sprinkle of Parmesan and a few torn basil leaves.
Serve cold or at room temperature as a crowd pleasing side for BBQs or pack it for lunches. Leftovers keep well in the fridge for 3 to 4 days, just give it a quick stir before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.