If you’re craving a vibrant, flavor-packed dish that feels like a party in every bite, look no further than this Italian Antipasto Pasta Salad Recipe. It’s a colorful medley of al dente pasta, crisp veggies, savory pepperoni, creamy mozzarella, and tangy olives—all tossed in a bright balsamic dressing with fresh herbs. This salad brings together classic antipasto ingredients in a way that’s fresh, satisfying, and perfect for a quick lunch, potlucks, or a light dinner. The mix of textures and bold flavors makes the Italian Antipasto Pasta Salad Recipe an instant favorite that you’ll want to make again and again.
Ingredients You’ll Need
This Italian Antipasto Pasta Salad Recipe relies on simple yet essential ingredients that each add their own delicious element—whether it’s the tender pasta holding everything together, the crunchy fresh vegetables, or the rich, savory accents that create that authentic Italian vibe.
- 8 ounces pasta (rotini or penne): Choose shapes that hold onto the dressing well for maximum flavor in every bite.
- 1 cup cherry tomatoes, halved: Bursts of juicy sweetness that brighten the salad with color and freshness.
- 1 cup cucumber, diced: Adds a cool, crisp texture that balances the richer ingredients.
- 1/2 cup red onion, thinly sliced: Provides a sharp, zesty bite without overpowering the other flavors.
- 1/2 cup black olives, sliced: Brings a salty, briny touch that’s key to classic antipasto.
- 1/2 cup green olives, sliced: Offers a slightly different tang and texture for complexity.
- 1/2 cup roasted red peppers, sliced: Sweet and smoky, these peppers add both color and depth.
- 1/2 cup pepperoni, sliced: The spicy, meaty element that’s both satisfying and traditional.
- 1/2 cup mozzarella cheese, cubed: Creamy and mild, it balances the bolder flavors perfectly.
- 1/4 cup fresh basil, chopped: Fragrant, fresh herb notes that lift the whole dish.
- 1/4 cup balsamic vinegar: Provides a tangy sweetness to tie all the flavors together in the dressing.
- 1/4 cup olive oil: The smooth base for the dressing, enhancing every ingredient.
- 1 teaspoon dried oregano: A classic Italian seasoning that deepens the salad’s flavor.
- 1/2 teaspoon garlic powder: Adds savory warmth without overpowering freshness.
- 1/2 teaspoon salt: Essential to bring out all the natural flavors.
- 1/4 teaspoon black pepper: Just enough spice to keep things lively.
How to Make Italian Antipasto Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt is key to flavoring the pasta from the start. Cook your choice of rotini or penne until it’s perfectly al dente—tender but still with a slight bite. Usually, this means about 8 to 10 minutes.
Step 2: Cool the Pasta
Drain the pasta and then rinse it under cold water. This will stop the cooking process immediately and cool the pasta so it doesn’t become mushy in the salad. Set it aside in a large mixing bowl where you’ll add all the other ingredients.
Step 3: Prep the Vegetables and Antipasto
While your pasta cools, get busy chopping wonderful fresh veggies and antipasto staples. Halve cherry tomatoes, dice cucumbers, thinly slice red onion and olives (both black and green), slice roasted red peppers, and cut pepperoni and mozzarella cheese into bite-sized pieces. Don’t forget to chop the fresh basil—it’s the final aromatic touch.
Step 4: Make the Dressing
In a small bowl, whisk together balsamic vinegar and olive oil until smooth. Then stir in dried oregano, garlic powder, salt, and black pepper. This dressing is simple but packs incredible flavor that beautifully complements the ingredients.
Step 5: Toss Everything Together
Pour the dressing over the pasta and antipasto mix in your large bowl. Toss gently but thoroughly to make sure every bite is coated with that tangy, herby dressing. Taste and adjust salt or pepper as needed. Cover with plastic wrap and chill in the fridge for at least 30 minutes so the flavors really come together.
Step 6: Serve and Enjoy
Before serving, give the salad one last toss to refresh the mix. This salad tastes best chilled and fresh, making it a perfect make-ahead dish for any occasion.
How to Serve Italian Antipasto Pasta Salad Recipe
Garnishes
Top off your Italian Antipasto Pasta Salad Recipe with a sprinkle of fresh basil leaves or even some shaved Parmesan for an extra touch of elegance and flavor. A few whole olives or extra slices of pepperoni can also make the presentation pop.
Side Dishes
This pasta salad pairs wonderfully with crusty Italian bread or garlic knots to mop up all those delicious juices. For a heartier meal, serve alongside grilled chicken or a light prosciutto wrap for added protein and indulgence.
Creative Ways to Present
Serve this antipasto pasta salad in a large, colorful bowl for a casual family meal or spoon it into individual mason jars for picnics and parties. The vibrant colors make it a showstopper on any table, and its ready-to-eat nature means less fuss and more fun.
Make Ahead and Storage
Storing Leftovers
Your Italian Antipasto Pasta Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting overnight, making leftovers even tastier.
Freezing
Freezing isn’t recommended for this salad because the fresh vegetables and cheese can become watery and lose their texture after thawing. It’s best enjoyed fresh or refrigerated short-term.
Reheating
This pasta salad is meant to be enjoyed cold or at room temperature. If you prefer it less chilled, simply let it sit out for 15 minutes to take the chill off before serving—no reheating needed.
FAQs
Can I use a different type of pasta for this Italian Antipasto Pasta Salad Recipe?
Absolutely! While rotini and penne are great for holding the dressing, you can use farfalle, fusilli, or any pasta shape you have on hand. Just make sure it’s cooked al dente so it retains some firmness.
Is this salad gluten-free?
It can be if you substitute the regular pasta with a gluten-free version. Many brands offer excellent gluten-free pasta that works just as well in this Italian Antipasto Pasta Salad Recipe.
Can I make this salad vegan?
Yes! Simply omit the pepperoni and mozzarella, and consider adding marinated tofu or artichoke hearts to keep it flavorful and satisfying. Make sure your dressing ingredients are vegan as well.
How long does the salad need to chill before serving?
Chilling for at least 30 minutes is perfect to allow the dressing to meld with the ingredients, but if you can let it sit for an hour or even overnight, the flavors become even more pronounced and delicious.
Can I add more vegetables to this recipe?
Definitely! Feel free to get creative by adding bell peppers, cherry peppers, or even some thinly sliced radishes for an extra crunch. The Italian Antipasto Pasta Salad Recipe is very adaptable to your taste.
Final Thoughts
This Italian Antipasto Pasta Salad Recipe is one of those dishes that feels like a warm hug on a plate. It’s colorful, easy to make, and absolutely bursting with vibrant Mediterranean flavors that never get old. Whether you’re serving it for a casual family meal or a summer gathering with friends, this recipe is sure to impress and satisfy. Give it a try, and watch it quickly become a staple in your kitchen!
Print
Italian Antipasto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Italian Antipasto Pasta Salad combines tender pasta with an array of fresh vegetables, savory pepperoni, and creamy mozzarella, all tossed in a flavorful balsamic and olive oil dressing. Perfect as a refreshing side dish or a light meal, it’s easy to prepare and ideal for gatherings or meal prep.
Ingredients
Pasta
- 8 ounces rotini or penne pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/2 cup roasted red peppers, sliced
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
Meat
- 1/2 cup pepperoni, sliced
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Drain and Cool Pasta: Drain the cooked pasta in a colander, then rinse under cold water to stop the cooking and cool the pasta completely.
- Place Pasta in Bowl: Transfer the cooled pasta to a large mixing bowl, setting it aside while preparing other ingredients.
- Prepare Vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, black olives, green olives, and roasted red peppers. Add all to the pasta bowl.
- Add Meats and Cheese: Slice the pepperoni into bite-sized pieces and cube the mozzarella cheese, then add them to the pasta and vegetables.
- Add Fresh Herbs: Chop the fresh basil finely and sprinkle over the mixture in the bowl.
- Prepare Dressing: In a small bowl, whisk together the balsamic vinegar and olive oil until well combined. Add dried oregano, garlic powder, salt, and black pepper; whisk again to blend flavors.
- Toss Salad: Pour the dressing over the pasta mixture and gently toss to ensure even coating of all ingredients.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to balance flavors.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Before serving, toss the salad once more and serve chilled for a refreshing dish.
Notes
- Using cold water to rinse the pasta helps stop cooking and keeps the pasta firm and separated.
- You can substitute pepperoni with salami or omit meat for a vegetarian version.
- For added crunch, consider tossing in some chopped celery or bell peppers.
- This salad can be made a day ahead to deepen the flavors.
- Use gluten-free pasta to make this dish gluten-free if needed.
