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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



  • 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


  • 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



  • 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.


  • 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.


  • 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!


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