This delicious Antipasto Pasta Salad will be the star of your next BBQ or potluck! It’s a hearty pasta salad recipe everyone will enjoy.
Table of contents
Pasta Salad
This hearty pasta salad combines the flavors of antipasto with a quick homemade vinaigrette. It is easy to put together and can easily be customized to meet your tastes. It makes a great addition to any BBQ or potluck.
Antipasto pasta salad is a delicious and versatile dish that has a combination of pasta, vegetables, meats, and cheeses that are typically found in an antipasto platter. The salad can be served cold or at room temperature and is often a popular choice for picnics, barbecues, and potluck gatherings.
The base of antipasto pasta salad is typically pasta such as rotini or penne, which is cooked and then chilled. The pasta is then tossed with a variety of ingredients, including marinated artichokes, roasted red peppers, olives, salami, provolone cheese, and Italian dressing. Other popular additions to the salad can include cherry tomatoes, cucumbers, pepperoncini peppers, and mozzarella cheese.
One of the great things about antipasto pasta salad is its versatility. This recipe can be easily adapted to suit different tastes and preferences. For example, vegetarians can omit the meats and add more vegetables, while those who prefer a spicier flavor can add more pepperoncini peppers or red pepper flakes.
Antipasto Pasta Salad is also a great dish to make ahead of time. This salad can be prepared several hours or even a day in advance and stored in the refrigerator until ready to serve. This makes it a convenient and easy option for busy weeknights or when entertaining guests.
Whether sharing this for a family dinner, a potluck gathering, or a summer barbecue, this salad is sure to be a crowd-pleaser. With its versatility and adaptability, this Antipasto Pasta Salad is a recipe that you will want to keep in your repertoire.
Italian Pasta Salad: Ingredients & Equipment
To make this Antipasto Pasta Salad, you will need …
Ingredients
For the pasta salad
- rotini pasta – the pasta part of your pasta salad. You can use another pasta instead, but be sure to use pasta that has a lot of grooves and ridges for the dressing to stick to. My top recommendations are rotini, farfalle (bow tie), or mini shells.
- hard salami sausage, pepperoni sausage – the meat part of the antipasto. I prefer using whole salami and pepperoni sausages in my salad so I can control the thickness of the meat. Feel free to use pre-sliced salami and pepperoni if you prefer. I recommend around half a pound of each.
- fresh mozzarella balls – the cheese part of the antipasto. You can use other cheeses if you prefer. I suggest blocks of Mozzarella, Cheddar, Provolone, and Colby-Jack cut into small cubes and added to the pasta salad.
- quartered artichoke hearts, cherry tomatoes, olives, red onion, and fresh parsley – the veggie part of your salad. I used a mixture of kalamata and manzanilla olives to add visual interest and variety, but any olives will work.
Dressing for Italian Pasta Salad
- extra virgin olive oil and red wine vinegar – the basis of any vinaigrette.
- parmesan cheese, Italian seasoning, garlic powder, salt, and pepper – these ingredients are what will give your dressing its amazing flavors!
Equipment
- pot – for cooking your pasta.
- colander – for draining and cooling your pasta.
- bowls – one large for mixing the pasta salad and one small for mixing the dressing.
- spatula or spoon – for mixing the salad together.
- whisk – for combing the dressing ingredients.
- knife and cutting board – for chopping the ingredients.
How to make Antipasto Pasta Salad
Prepare the pasta. First, cook the pasta in salted water. Drain it and run it under cold water to stop the cooking process. Running the pasta under cold water stops the cooking process ensuring your pasta stays al dente. You do not want to use overcooked pasta in this salad, or it will become mushy.
Prepare the dressing. Second, whisk together the dressing ingredients.
Combine the pasta salad ingredients. Third, place the cooled pasta and remaining salad ingredients in a large bowl and toss to combine.
Add the dressing. Then, pour the dressing over the salad and toss it again until evenly coated.
Chill before serving. Finally, chill the salad for at least 30 minutes before serving.
Antipasto Pasta Salad: FAQs
Customize this salad to fit your tastes. Some other great additions include pepperoncini, cubed provolone, sun-dried tomatoes, roasted bell pepper, and fresh basil.
Yes! You can cook the pasta up to 24 hours before making the salad. Once the pasta has cooled completely, toss it in a bit of olive oil to stop it from sticking and store it in an airtight container in the refrigerator.
Store this salad in an airtight container in the refrigerator for up to 3-4 days. It is important to keep the salad chilled and to consume it within this timeframe to ensure the freshness and quality of the ingredients. Additionally, if the salad has been left out at room temperature for more than 2 hours, it should be discarded.
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Antipasto Pasta Salad
This delicious Antipasto Pasta Salad will be the star of your next BBQ or potluck! It's a hearty pasta salad recipe everyone will enjoy.
Ingredients
For the pasta salad
- 1 pound rotini pasta
- 1 package (9 ounces) hard salami sausage, quartered lengthways and cut into ¼” slices
- 1 package (6 ounces) pepperoni sausage, cut in half and cut into ¼” slices
- 1 tub (8 ounces) of fresh mozzarella balls, drained
- 1 can (13.75 ounces) quartered artichoke hearts, drained
- 1 pint cherry tomatoes, halved
- 1 cup olives, halved lengthways
- ½ large red onion, thinly sliced
- ¼ cup parsley, finely chopped
For the Italian dressing
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 tablespoons parmesan cheese, finely grated
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a large pot, cook the pasta to al dente in salted water according to package directions. Drain the pasta and run it under cold water until cooled, draining well. Set it aside.
- Meanwhile, while the pasta is cooking, prepare the dressing. In a small bowl, whisk together the dressing ingredients. Season with salt and pepper to taste and set aside.
- Place the cooled pasta and remaining salad ingredients in a large bowl and gently toss to combine. Then, pour the dressing over the salad and toss again until evenly coated.
- Chill the salad for at least 30 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to four days.
- This salad can be customized to fit your tastes. Some other great additions include pepperoncini, sun-dried tomatoes, roasted bell pepper, and fresh basil.
- Running the pasta under cold water stops the cooking process ensuring your pasta stays al dente. You do not want to use overcooked pasta in this salad, or it will become mushy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 316Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 15mgSodium: 374mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 7g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use common sense when following them.