If you adore all things bold, briny, and bursting with flavor, this Antipasto Pasta Salad is about to become your new obsession. Think of it as the best of an Italian antipasto platter and a classic pasta salad, all mingling together in one colorful, crowd-pleasing bowl. Vibrant veggies, savory deli meats, luscious cheese, and a zingy red wine vinaigrette make every forkful an exciting adventure.
Why You’ll Love This Recipe
- Effortlessly Impressive: This Antipasto Pasta Salad transforms simple ingredients into a vibrant showstopper that’s guaranteed to wow at any gathering.
- Bursting with Texture and Flavor: Every bite is an irresistible medley—crisp veggies, creamy cheese, savory meats, and a tangy vinaigrette.
- Meal Prep Friendly: It holds up beautifully in the fridge, making it perfect for lunches, potlucks, or make-ahead dinners.
- Customizable for Everyone: With endless swaps and add-ins, you can easily tailor this salad to suit any taste or dietary need.
Ingredients You’ll Need
You don’t need a pantry full of specialty items—just a handful of classic Italian staples and fresh produce to make true magic. Each ingredient in this Antipasto Pasta Salad brings something unique to the table, from zingy vinegars to mellow mozzarella. Let’s take a closer look at what makes this salad unforgettable.
- Rotini Pasta: The corkscrew shape traps vinaigrette and bits of toppings, ensuring every bite is packed with flavor.
- Iceberg Lettuce: Brings a cool, crisp crunch that lightens up the hearty ingredients and adds refreshing contrast.
- Assorted Italian Meats (salami, capocollo, Dutch ham, pepperoni, sopressata): These offer robust, savory, and slightly spicy notes, giving the salad its antipasto spirit.
- Bocconcini (mozzarella balls): Creamy, mild, and oh-so-satisfying, these little cheese bites balance the boldness of the meats.
- Parmesan Cheese: Diced instead of shredded, it adds nutty saltiness and a firm bite.
- Marinated Artichoke Hearts: Tangy, briny, and tender, they provide a Mediterranean zing you’ll crave.
- Castelvetrano & Kalamata Olives: The combination of buttery sweetness and tart brine makes the flavors pop.
- Red Onion: Sliced thin for sharpness and a dramatic splash of color.
- Cherry Tomatoes: Juicy and sweet, they round out the salad with little bursts of summery flavor.
- Roasted Red Peppers & Pepperoncini: Smoky and tangy, these give that signature antipasto kick.
- Homemade Red Wine Vinaigrette: A zesty blend of olive oil, vinegar, Italian herbs, mustard, honey, and garlic—truly the glue that ties everything together.
Variations
The beauty of Antipasto Pasta Salad is just how easy it is to adapt! You can trade out veggies, cheeses, or proteins according to your own cravings or what’s in the fridge. Let these ideas inspire your own twist on this Italian classic.
- Vegetarian Version: Skip the meats and pile in extras like grilled zucchini, marinated mushrooms, or even chickpeas for hearty plant-based protein.
- Gluten-Free Pasta Salad: Use your favorite gluten-free rotini or penne to keep things celiac-friendly without missing any of the fun.
- Cheese Lover’s Dream: Swap in diced provolone, gorgonzola, or aged Pecorino for even more cheesy character.
- Balsamic Vinaigrette Twist: Replace the red wine vinegar with balsamic or white balsamic for a sweeter, more mellow dressing.
- Add More Color: Toss in sun-dried tomatoes, roasted bell peppers, or artichoke hearts for extra vibrance and flavor variety.
How to Make Antipasto Pasta Salad
Step 1: Prepare the Red Wine Vinaigrette
Before you even bring your pasta water to a boil, grab a glass jar and add all the vinaigrette ingredients—olive oil, red wine vinegar, Italian herb blend, grated garlic, mustard, honey, onion powder, salt, and black pepper. Screw the lid on tight, and give it a vigorous shake until the mixture turns creamy and fully combined. If you want to save time later, this versatile vinaigrette can be made up to two weeks ahead!
Step 2: Cook, Drain, and Dress the Pasta
Fill a large pot with water and bring it to a vigorous boil, then add a generous pinch of salt. Stir in the rotini and cook just until al dente—think tender, but with a little bite left. Drain the pasta and give it a quick rinse under cool water, then shake off all excess moisture. While the pasta is still warm, return it to the pot, pour in one cup of your homemade vinaigrette, and toss so every spiral soaks up flavor. Chill the dressed pasta for at least an hour, so it’s cool and ready for assembly.
Step 3: Layer and Assemble
On your serving platter or a giant salad bowl, arrange a bed of chopped, crisp lettuce. Next, spoon the chilled, marinated pasta right over the top. Now for the fun part—artfully layer the meats, cheeses, artichoke hearts, olives, onions, tomatoes, peppers, and pepperoncini around the salad so every forkful is different and colorful. Reserve some vinaigrette for drizzling or serving alongside, so everyone can dress to taste.
Step 4: Garnish and Serve
Finish your Antipasto Pasta Salad with a flourish! Add a whole pepperoncini or a sprinkle of chopped fresh basil on top for color and that garden-fresh pop. Hand out big forks and let everyone dig in—this salad is meant to be savored family-style.
Pro Tips for Making Antipasto Pasta Salad
- Warm Pasta = More Flavor: Tossing the pasta with vinaigrette while it’s still warm helps the noodles soak up the tangy dressing so every bite is seasoned inside and out.
- Artful Layering: For a true antipasto effect, arrange your meats, cheeses, and veggies in sections on top of the pasta rather than mixing it all together—this makes for gorgeous presentation and easy customization.
- Chill Thoroughly: Allowing the dressed pasta to chill before assembly enhances the flavors and keeps your greens crisp when serving.
- Mix Up Your Meats and Cheeses: Don’t be afraid to swap in your favorite deli cuts or leftover cheese—Antipasto Pasta Salad is the perfect home for those market finds!
How to Serve Antipasto Pasta Salad
Garnishes
A finishing touch matters! Try a sprinkle of chopped fresh basil or parsley for a garden-fresh flair, a dusting of extra parmesan, or even a scattering of toasted pine nuts for crunch. A whole pepperoncini right on top adds color and a little bit of playful drama—don’t skip it if you want your platter to pop!
Side Dishes
This salad is practically a meal on its own, but it’s heavenly paired with crusty garlic bread, a simple tomato bruschetta, or a bowl of classic minestrone soup. For picnics or potlucks, serve it alongside grilled chicken, steak, or even roasted fish for a Mediterranean feast.
Creative Ways to Present
Unleash your inner artist! Arrange the toppings “antipasto board” style in neat rows or concentric circles. Serve individual portions in mason jars for portable picnics, or offer the pasta and toppings separately so guests can build their own custom bowl—the fun is in the mix-and-match!
Make Ahead and Storage
Storing Leftovers
Leftover Antipasto Pasta Salad keeps best in a tightly sealed container in the fridge for up to three days. Just give everything a quick toss before serving to redistribute the vinaigrette and wake up all those vibrant flavors.
Freezing
If you’d like to prep in advance, the dressed pasta (without lettuce and tender veggies) can be frozen for up to two months. Thaw it overnight in the fridge, then assemble with your proteins, cheeses, and fresh veggies just before serving for best quality.
Reheating
Antipasto Pasta Salad is best enjoyed cold or at room temperature, letting those flavors shine. If you prefer it lightly warmed, just let the salad sit out for 20–30 minutes before serving—no need for a microwave!
FAQs
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What type of pasta is best for Antipasto Pasta Salad?
Short, sturdy shapes like rotini, fusilli, or penne are ideal because they hold up well to dressing and trap all the flavorful bits in their nooks and crannies. For gluten-free, choose your favorite sturdy spiral or shell pasta.
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Can I make Antipasto Pasta Salad ahead of time?
Absolutely! Both the vinaigrette and dressed pasta can be prepared in advance. Store them separately, then layer everything together right before you’re ready to serve for best texture and flavor.
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What other add-ins work well with this salad?
The options are nearly endless—try sun-dried tomatoes, cubed provolone, roasted bell peppers, artichoke hearts, fresh spinach, or even garbanzo beans. Use the salad as a canvas for whatever Italian-inspired ingredients you love most.
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Is Antipasto Pasta Salad gluten-free or dairy-free?
It can be! Use gluten-free pasta, and substitute dairy-free cheeses or skip the cheese altogether if you prefer. This salad is easy to adapt to most dietary preferences—just customize as you see fit.
Final Thoughts
I truly hope this Antipasto Pasta Salad brings as much color, excitement, and joy to your table as it does to mine. Don’t be afraid to make it your own, mix and mingle your favorite ingredients, and share with loved ones. Let every bowlful transport you to a sunlit Italian piazza—no passport required!
PrintAntipasto Pasta Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16
- Category: No-Cook
- Method: No-Cook
Description
Antipasto Pasta Salad is a vibrant and flavorful dish that combines tender rotini pasta with a medley of antipasto ingredients and a zesty red wine vinaigrette. Perfect for picnics, potlucks, or as a light summer meal.
Ingredients
For the Red Wine Vinaigrette
- 1 cup (250 milliliters) olive oil
- 1/2 cup (120 milliliters) red wine vinegar
- 1 1/2 teaspoons (4 grams) Italian Herb Blend or Italian seasoning
- 1 clove (4 grams) garlic peeled and grated
- 1 teaspoon (10 grams) Dijon mustard
- 1 teaspoon (5 grams) honey
- 1 teaspoon (3 grams) granulated onion powder
- 1/2 teaspoon (3 grams) kosher salt
- 1/4 teaspoon black pepper
For the Antipasto Pasta Salad
- 1 pound (454 grams) rotini pasta
- 1/2 head iceberg lettuce chopped (about 4 cups)
- 2 ounces (60 grams) hard salami diced
- 2 ounces (60 grams) capocollo diced
- 2 ounces (60 grams) Dutch ham diced
- 2 ounces (60 grams) pepperoni diced
- 2 ounces (60 grams) sopressata diced
- 8 ounces (227 grams) Bocconcini (mozzarella balls), drained and rinsed
- 5 ounces (140 grams) parmesan cheese diced
- 5 ounces (105 grams) marinated artichoke hearts chopped
- 14 Castelvetrano olives sliced
- 14 Kalamata olives sliced
- 1/4 large red onion peeled and thinly slices (about 3/4 cup)
- 1 dry pint (283 grams) cherry tomatoes quartered
- 1/2 cup (105 grams) roasted red peppers sliced
- 2 ounces (60 grams) pepperoncini peppers sliced
Instructions
- Prepare the Red Wine Vinaigrette While You Boil The Pasta Water – Fill a 12-quart stockpot 3/4s of the way with water and bring the liquid in the pot up to a boil over medium-high heat. Meanwhile, begin preparing the red wine vinaigrette. Add the olive oil, red wine vinegar, Italian herb blend, crushed garlic, Dijon mustard, honey, onion powder, kosher salt, and black pepper to a pint-sized glass jar with a tight-fitting lid. Place the lid on the jar tightly and shake the mixture vigorously until it emulsifies and looks creamy or 1 1/2 minutes. Once the red wine vinaigrette is ready, you can use it immediately.
- Cook, Then Drain And Dress The Pasta – Once the water begins to steam, add 1 tablespoon (10 grams) of kosher salt to the cooking water. Stir the pasta into the water in the pot once it begins to boil. Boil the pasta according to the package instructions until it is al dente, which usually takes 10 minutes. Drain the pasta in a colander and give it a quick rinse under cold water to slow down the cooking process. Shake off the excess water and return the pasta to the hot stockpot. Add 1 cup of the red wine vinaigrette to the pasta in the pot and use a spoon to toss them together. After saucing the pasta, transfer it to a bowl or platter and allow it to cool completely in the refrigerator.
- Assemble, Then Serve The Antipasto Pasta Salad – Lay a bed of crisp lettuce on a large bowl or platter. Top the lettuce with the pasta in vinaigrette. Arrange the hard salami, capicollo, Dutch ham, pepperoni, and sopressata on top of the pasta. Next, arrange the Bocconcini and parmesan cheeses next to the meats. Follow the cheese with the artichoke hearts, olives, onion slices, tomatoes, roasted red pepper slices, and pepperoncini slices, arranging them around the meats and cheeses. Garnish the assembled pasta salad with a whole pepperoncini pepper or fresh chopped basil. Serve antipasto pasta salad with slices of crusty bread, garlic bread, or on its own. Put the remaining red wine vinaigrette on the side or drizzle it over the salad.
Notes
- Swaps and Substitutions: Replace the red wine vinegar with balsamic, white wine, white balsamic, or sherry vinegar. Swap the rotini for cavatappi, elbow macaroni, farfalle, fusilli, gemelli, penne, rotini, or medium shells. Replace the homemade red wine vinaigrette with a good-quality bottled vinaigrette. Replace the iceberg lettuce with romaine lettuce. Add black olives, sun-dried tomatoes, banana peppers, colorful bell peppers, or garbanzo beans to your antipasto pasta salad. Swap the Bocconcini and parmesan with diced mozzarella, provolone, pecorino, or Parmigiano-Reggiano, or gorgonzola for a unique flavor.
- Tips and Techniques: You can prepare the red wine vinaigrette with an immersion blender in the jar if you have dexterity issues. Saucing the pasta while still warm allows it to absorb more of the vinaigrette, making the final dish more flavorful. You can add to or omit any vegetables you love or hate.
- Make-Ahead Instructions: Prepare the red wine vinaigrette and store it in the refrigerator for 2 weeks. Be sure to shake the dressing before using it to emulsify the mixture again. You can prepare the pasta for antipasto pasta salad 2 days before serving it. Store the dressed pasta in the fridge in a covered container until you assemble the salad.
- Storage Instructions: Transfer leftover antipasto pasta salad to an airtight container and store it in the refrigerator for 3 days or less. Be sure to stir the salad to mix the flavors before serving and enjoying it.
- Freezer Instructions: To freeze the pasta after dressing it: Allow the pasta to come to room temperature. Transfer the cool pasta to an airtight container and freeze it for up to 2 months. Thaw the frozen pasta in the fridge and assemble the antipasto pasta salad as instructed. You can also freeze the cold cuts wrapped well for up to 3 months. Avoid freezing the assembled antipasto pasta salad because freezing it decreases the quality of the overall dish.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 2g
- Sodium: 803mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg