All the flavors of a classic Italian antipasto platter like salami, pepperoni, olives, cheese, and marinated artichoke hearts, tossed with pasta in a zesty homemade red wine vinaigrette. It’s a crowd-pleasing, make-ahead favorite that earns its spot on every cookout table!
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Before You Get Started
A few small choices make the difference between a good antipasto pasta salad and a great one. Keep these in mind before you start:
- Cook the pasta to al dente, then rinse cold. The dressing softens it further as the salad chills. The cold rinse stops the cooking, removes surface starch, and keeps the noodles from clumping.
- Reserve some dressing for serving. Pasta absorbs dressing as it sits, so save a few tablespoons to drizzle on right before serving. This is what keeps the salad fresh-tasting on day two.
- Cube the meat yourself. Ask the deli to slice the salami and pepperoni about a quarter-inch thick, then dice into cubes at home. Alternatively, you can purchase sausage rolls to slice at home. Pre-sliced thin lunchmeat disappears into the salad. Hearty cubes give you that meaty, satisfying bite.
What Is an Antipasto Pasta Salad?
In Italy, antipasto is the first course of a traditional meal. It’s typically a platter of cured meats, olives, pepperoncini, marinated vegetables, and cheeses, served before the pasta course. A traditional antipasto salad doesn’t include pasta at all.
This recipe takes those same flavors and tosses them with cooked, cooled pasta, giving you the best of both worlds in one cold, crowd-friendly dish.
How to Make Antipasto Pasta Salad
If you can boil pasta and chop a few vegetables, you’ve got this. Here’s how it comes together, step by step:
Step 1: Make the Red Wine Vinaigrette
In a jar or measuring cup, whisk together the lemon juice, red wine vinegar, honey, garlic, salt, paprika, dried basil, oregano, onion powder, ground mustard, and thyme.
While whisking constantly, gradually stream in the olive oil until the dressing comes together. Taste and adjust salt and pepper.
⇢ Use the dressing beyond this salad. It keeps in the fridge for up to a week and is just as good drizzled over a simple green salad or used as a quick marinade for Italian dressing chicken. If you’d rather start with another homemade option, my Italian balsamic vinaigrette works beautifully here too.
Step 2: Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta to al dente according to the package directions, then drain and rinse under cold running water until the pasta is completely cooled. Shake off excess water before adding to the bowl.
⇢ Don’t skip the cold rinse. For hot pasta dishes, rinsing is a no-no. For cold pasta salads, it’s essential. It stops the cooking, removes the sticky starches, and cools the pasta down quickly so it’s ready to dress.
Step 3: Combine the Salad
Transfer the cooled pasta to a large bowl. Add the marinated artichoke hearts, roasted red peppers, green bell pepper, cherry tomatoes, salami, pepperoni, red onion, cheese, and black olives.
Toss gently to distribute everything evenly.
⇢ Make it a meal: For a heartier version that eats like an entrée, swap the pasta for refrigerated cheese tortellini. The filled pasta turns this from a side dish into a satisfying main.
Step 4: Dress and Chill
Pour about three-quarters of the dressing over the salad and toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors come together.
Just before serving, give the salad a stir, taste, and add more dressing as needed to refresh it.
⇢ Customize the meats and cheese. Prosciutto, capicola, or sopressata all work beautifully in place of (or alongside) the salami and pepperoni. For cheese, fresh mozzarella balls, cubed mozzarella, sharp cheddar, or Swiss are all great picks.
What to Serve with Antipasto Pasta Salad
This pasta salad is a natural alongside almost anything off the grill. A few favorites that pair especially well:
- Grilled Italian Sausage Kabobs
- Italian Dressing Chicken
- Grilled Hamburgers
- Marinated Grilled Shrimp
- Grilled Salmon
It’s also a reliable potluck contributor (it travels well and only gets better as it chills), making it ideal for cookouts, picnics, and warm-weather gatherings.
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Storage
Make ahead. This salad is at its best when given time to chill. You can prepare it up to 24 hours in advance. Reserve a few tablespoons of dressing and stir it in just before serving to refresh the salad.
Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Give it a stir and add a splash of dressing or olive oil if it looks dry.
Freeze. Not recommended. The vegetables and pasta turn mushy when thawed.
Frequently Asked Questions
Why is my pasta salad dry the next day?
Pasta absorbs dressing as it sits, which is why leftovers can taste flat or dry. Always reserve a few tablespoons of dressing when you make the salad, then stir it in just before serving to bring everything back to life. A splash of olive oil and a pinch of salt also help.
What’s the best pasta shape for antipasto pasta salad?
Short pasta shapes with ridges or curves work best because they hold the dressing and grip the mix-ins. Bowtie (farfalle), rotini, penne, and medium shells are all great picks. Smooth, long pasta shapes don’t hold the dressing as well and don’t toss as easily with the cured meats and vegetables.
Can I use store-bought dressing instead of homemade?
Yes. A good-quality store-bought red wine vinaigrette or a zesty Italian dressing both work well. Look for one with bold, herby flavor (Wishbone Italian and Wishbone Robusto Italian are reliable picks). You’ll need about three-quarters of a 16-ounce bottle for a full batch.
More Pasta Salad Recipes
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Antipasto Pasta Salad
Ingredients
FOR THE DRESSING:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced (or ¼ teaspoon garlic powder)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon dried thyme
- ½ cup olive oil
FOR THE SALAD:
- 12 ounces uncooked bowtie pasta (farfalle), or other short pasta shape
- 12 ounce jar quartered marinated artichoke hearts, drained
- ½ cup drained and chopped roasted red peppers
- 1 green bell pepper, seeded and chopped
- 1 cup halved cherry or grape tomatoes
- ½ cup (2 ounces) cubed salami
- ½ cup (2 ounces) cubed pepperoni
- ¼ cup finely diced red onion
- 1 cup (4 ounces) cubed cheese (such as mozzarella or Swiss)
- 2.25 ounce can sliced black olives, drained (about ½ cup)
- Garnish: grated Parmesan cheese; chopped fresh parsley
Instructions
Make the Dressing:
- Place all of the dressing ingredients except the olive oil in a small bowl, measuring cup, or jar. Whisk or shake to combine. While constantly whisking, gradually stream in the olive oil. Taste and adjust salt, pepper, or sugar as needed. Set aside, or store in the refrigerator for up to 1 week.
Make the Salad:
- Cook the pasta in a large pot of well-salted boiling water until al dente, according to package instructions. Drain and rinse thoroughly under cold water until completely cooled.
- Transfer the cooled pasta to a large bowl. Add the artichoke hearts, roasted red peppers, green bell pepper, tomatoes, salami, pepperoni, red onion, cheese, and black olives. Toss gently to combine.
- Pour about three-quarters of the dressing over the salad, tossing to coat. Save the extra dressing in the fridge for later (it keeps for up to a week).
- Serve the salad immediately, or cover and refrigerate for up to 3 days. Give it a toss just before serving and add more vinaigrette to refresh, if needed. Garnish with Parmesan cheese and chopped fresh parsley.
Notes
- Cook pasta to al dente, rinse cold. Slightly under is better than over since the dressing softens the pasta further. Cold rinsing stops the cooking and removes starch.
- Reserve some dressing. Pasta absorbs dressing as it sits, so save a few tablespoons and stir in before serving to refresh the salad.
- Cube the meats yourself. Ask the deli to slice salami and pepperoni a quarter-inch thick, then dice at home for that satisfying meaty bite.
- Make-ahead friendly. Prepare up to 24 hours in advance. Add reserved dressing just before serving.
- Storage. Keeps in the refrigerator for 3 to 4 days. Do not freeze.
- Pasta options. Rotini, penne, medium shells, or elbow macaroni all work in place of bowtie.
- Make it a meal. Use refrigerated cheese tortellini in place of regular pasta for a heartier, entrée-style salad.
- Customize the meats and cheese. Prosciutto, capicola, or sopressata in place of (or alongside) the salami and pepperoni; fresh mozzarella balls, sharp cheddar, or Swiss for the cheese.
- Shortcut. A good-quality store-bought red wine vinaigrette or zesty Italian dressing works in place of homemade.
Nutrition
Originally published in April, 2021, this post was updated in June, 2026.
I always wanted to know what was in the antipasta salads when we go out and have dinner we get one and share it ! Now I can make it at home! Thank you EVER so much for this recipe!
You’re so welcome. I hope you enjoy it, Anita!