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Overhead shot of a big platter of antipasto pasta salad
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5 from 1 vote

Antipasto Pasta Salad

All of the delicious meats and cheeses from your favorite antipasto platter come together in a crisp, cold Italian pasta salad!
Course Salad
Cuisine American, Italian
Keyword antipasto pasta salad, italian pasta salad
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 people
Calories 416kcal
Author Blair Lonergan

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 small bowl, measuring cup, or jar. Whisk or shake to combine. While constantly whisking, gradually stream in the oil. 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!

Nutrition

Serving: 1/8 of the salad and dressing | Calories: 416kcal | Carbohydrates: 38g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 933mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 31mg | Calcium: 140mg | Iron: 2mg