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All of the delicious meats and cheeses from your favorite antipasto platter come together in a crisp, cold Italian pasta salad. This easy Antipasto Pasta Salad recipe includes pasta, salami, pepperoni, olives, cheese, marinated artichoke hearts and fresh vegetables tossed in a homemade red wine vinaigrette. Serve the bow tie Antipasto Pasta Salad with lettuce as a light entrée on a warm evening, or offer it as a side dish with grilled chicken, shrimp, salmon or burgers. It will soon become a staple on your summer table!
The idea for this Antipasto pasta salad recipe comes from a blog reader named Cynthia. She sent me her version months ago, and I instantly knew that it would be a hit around here. After all, how can you argue with a fresh, cold pasta salad that’s loaded with Italian meats and cheeses?! I’ve put my own spin on the original idea, including a quick, flavorful, made-from-scratch vinaigrette that brings the whole dish together. It’s the perfect addition to your warm weather cookouts, picnics, or weeknight meals!
What is an Italian antipasto salad?
Antipasto is the first course served at a traditional Italian meal. It’s typically a platter or tray, like a charcuterie board, with a variety of cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. Similarly, an antipasto salad is a traditional Italian salad, served as the first course during a meal, which often includes the same ingredients that you’d find on an antipasto platter — slices of meat, various vegetables, olives and cheese tossed in a light oil or vinegar dressing.
Does antipasto salad have pasta in it?
A traditional Italian antipasto salad is served before the pasta course, so it does not include pasta. Here, however, we’re taking the flavorful ingredients of classic antipasto, tossing them with cooked, cooled pasta, and creating a delicious and easy antipasto pasta salad recipe. It’s basically the best of both worlds!
Antipasto Pasta Salad Dressing Recipe
A classic red wine vinaigrette pairs perfectly with this salad. The simple combination of lemon juice, red wine vinegar and olive oil, is seasoned with a variety of herbs and spices — including garlic, paprika, basil, oregano, thyme, onion powder and ground mustard. I’ve used dried herbs so that you can easily pull the ingredients from your pantry, but you can definitely use fresh herbs if they’re available.
To prepare the dressing, simply combine all of the ingredients (except the olive oil) in a blender or food processor. Gradually stream in the olive oil and you’re done! The dressing will keep in an airtight container in the refrigerator for up to 1 week.
Ingredients
This is a quick overview of the ingredients that you’ll need to make an antipasto pasta salad. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Pasta: I like rotini or bowtie (farfalle) pasta, but any similar short pasta shape will work. Penne, medium shells or elbow macaroni are all good options as well.
- Marinated artichoke hearts: straight from the jar!
- Roasted red peppers: another convenient addition that you can pull from a jar.
- Green bell pepper: for sweet, bright crunch. Use red, orange or yellow bell peppers, if desired.
- Tomatoes: I prefer halved cherry or grape tomatoes.
- Salami and pepperoni: ask the deli counter to slice it very thick so that you can dice the meat into cubes. Other varieties of Italian cured meats are also fine.
- Red onion: for zesty onion flavor and a pretty purple color.
- Cheese: cubed mozzarella or Swiss are good options, but miniature fresh mozzarella balls are also a great choice.
- Black olives: just a small can of sliced black olives will do.
- Red wine vinaigrette: prepare the homemade recipe provided, or take a shortcut and use your favorite store-bought red wine vinaigrette or Italian salad dressing.
How to Make Antipasto Pasta Salad
If you can chop some veggies and boil some pasta, then you can make this salad. It’s quick, easy and doesn’t require any special skills!
- Make the dressing.
- Boil the pasta, drain, and rinse under cold water.
- Combine cooked pasta with the remaining salad ingredients in a large bowl.
- Drizzle the dressing over top and toss to coat. You might not need all of the dressing, so add it gradually and reserve the rest for later.
- Serve the salad immediately, or cover and refrigerate for up to 3 days.
What to Serve with an Easy Antipasto Pasta Salad with Pasta
While it’s delicious on its own, the pasta salad also pairs nicely with grilled Italian sausages, chicken, pizza or flatbread. The contemporary medley of classic flavors highlights the season’s best produce in a simple and satisfying dish that will disappear fast! Here are a few entrees that go particularly well with the Italian pasta salad recipe:
- Garlic and Herb Grilled Chicken Breast
- Italian Marinated Chicken
- Grilled Hamburgers
- Perfect 15-Minute Grilled Salmon
- Foil Pack Italian Sausage and Peppers
- 5-Ingredient Grilled Italian Sausage Kabobs
- Grilled Salmon with Dill Sauce
- Oven-Baked Chicken Breast
- Lemon Garlic Herb Grilled Shrimp
- Marinated Grilled Shrimp
- Roasted Chicken Thighs with Garlic and Herbs
- Spinach Stuffed Chicken
- Grilled Steak or Steak Tips
Storage
- Make Ahead: You can prepare this salad up to 24 hours in advance. Save some extra dressing and add more just before serving, if necessary.
- While it’s best enjoyed within 24 hours, the salad will stay fresh in an airtight container in the refrigerator for 3-4 days.
- I do not recommend freezing antipasto pasta salad, since the vegetables and pasta will have a mushy texture when thawed.
Recipe Variations
- For a shortcut, use your favorite store-bought red wine vinaigrette or Italian salad dressing.
- Add lettuce: crisp, chopped Romaine would be a great addition to the salad.
- Use any olives that you prefer.
- Swap out the salami or pepperoni for other cured Italian meats, such as prosciutto, capicola or sopressata.
- Any short pasta shape will work. Try elbow macaroni, penne, medium shells or tri color rotini spiral pasta in lieu of the bowtie pasta.
- Antipasto Tortellini Pasta Salad: for a more decadent salad that eats like a meal, use cheese tortellini instead of regular pasta.
- Pick your favorite cheese — little fresh mozzarella balls, cubed mozzarella, sharp cheddar or Swiss will all work!
Tips for the Best Antipasto Pasta Salad Recipe
- Rinse the pasta under cold water to stop the cooking process and remove some of the starches. This will help the pasta cool down quickly and will prevent it from sticking to itself.
- Add fresh herbs such as basil, oregano, thyme, rosemary, chives or parsley.
- Omit the olives and replace them with an equal amount of diced cucumber, diced celery or frozen peas (thawed).
- Make it spicy with the addition of crushed red pepper flakes.
- Reserve the extra dressing and add it to the salad just before serving. The pasta absorbs some dressing as the salad chills in the fridge, so it may need a little bit more to moisten it up.
More Pasta Salad Recipes to Try
- Sweet Creamy Macaroni Salad Recipe
- Classic Pasta Salad Recipe
- Creamy Italian Pasta Salad
- Avocado Shrimp Pasta Salad
- BLT Pasta Salad
- Aunt Bee’s Shrimp and Pasta Salad
- Chicken and Tortellini Salad
Antipasto Pasta Salad
Ingredients
FOR THE DRESSING:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 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 blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
MAKE THE SALAD:
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.
- Drizzle dressing over the salad, tossing to coat. You might not need all of the dressing, so save the extra in a jar in the refrigerator for up to 1 week.
- Serve the salad immediately, or cover and refrigerate for up to 3 days. Give it a toss just before serving, and dress with additional vinaigrette to moisten, if desired. Garnish with Parmesan cheese and chopped fresh parsley.
Notes
- For a shortcut, use your favorite store-bought red wine vinaigrette or Italian salad dressing.
- Add lettuce: crisp, chopped Romaine would be a great addition to the salad.
- Use any olives that you prefer.
- Swap out the salami or pepperoni for other cured Italian meats, such as prosciutto, capicola and sopressata.
- Any short pasta shape will work. Try elbow macaroni, penne, medium shells or tri color rotini spiral pasta in lieu of the bowtie pasta.
- Antipasto Tortellini Pasta Salad: for a more decadent salad that eats like a meal, use cheese tortellini instead of regular pasta.
- Pick your favorite cheese — little fresh mozzarella balls, cubed mozzarella, sharp cheddar or Swiss will all work!
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!