Easy Italian Antipasto Pasta Salad

One summer, while prepping for a laid-back backyard BBQ, I found myself overwhelmed with the usual grilling chaos. Burgers? Too fussy. Kebabs? Too many steps. Then I remembered an antipasto platter I’d once had in Rome—salty meats, briny olives, creamy cheeses—and thought, “What if I just tossed that with pasta?” That day, the Italian antipasto pasta salad was born in my kitchen, and it’s been a game-changer ever since.

This Easy Italian Antipasto Pasta Salad recipe is everything a beginner cook dreams of: fast, flexible, and full of bold, satisfying flavors. It’s perfect for weeknight dinners, potlucks, or meal prepping because it keeps well and requires no stove-side stress beyond boiling pasta. Plus, it’s packed with protein, veggies, and healthy fats, making it a balanced, delicious meal you’ll want to come back to again and again.

Why This Recipe is Special

What makes this dish shine is how it fuses two great culinary traditions—the classic Italian antipasto platter and the convenience of a cold pasta salad. Every bite delivers a little bit of everything: chewy pasta, tangy vinaigrette, creamy mozzarella, crunchy veggies, and savory cured meats. It’s a dish that’s endlessly customizable, yet totally foolproof.

You don’t need fancy skills or tools to make it work—just a love for great flavor and a big mixing bowl. Whether you’re new to cooking or just looking for a low-effort, high-reward dinner idea, this one’s a keeper.

Ingredients and Preparation

Pasta
Choose a short, ridged pasta like rotini or farfalle. Their shape helps soak up all the dressing and catch those delicious bits of meat and veggie. Whole wheat or gluten-free pasta work just as well for a healthy twist.

Salami and Pepperoni
These cured meats add saltiness and richness. You can use pre-sliced versions for ease or dice up thicker cuts for more texture. Want to go lighter? Try turkey pepperoni or omit altogether for a vegetarian version.

Artichoke Hearts
Packed in brine, they bring a tangy bite that cuts through the richness. Go for quartered canned artichokes—easy to prep and just the right size. Avoid marinated ones, which can make the dish oily.

Cherry Tomatoes
Their natural sweetness balances the savory elements. Cut them in half for easy mixing. Grape tomatoes work too, or use chopped roma tomatoes if that’s what you have.

Pepperoncini
These pickled peppers offer heat and acidity. Pre-sliced versions save time. If you prefer less spice, swap with roasted red peppers.

Olives
Use a mix of Kalamata and green olives for depth. Pitted and halved is best, but you can leave them whole for presentation. Not a fan? Capers or sun-dried tomatoes make great substitutes.

Red Onion
Mild and slightly sweet, red onion adds crunch and color. Slice it thinly. If raw onion is too sharp for you, soak it in cold water for 10 minutes to mellow it out.

Mozzarella Pearls
Soft and creamy, they bring balance to the tangy and salty ingredients. Pearls are no-fuss, but you can cube a block of mozzarella or even use shredded if needed.

Fresh Basil
Basil brings freshness and aroma that lifts the whole dish. Tear it by hand or slice it thin. In a pinch, a sprinkle of dried basil can do the trick.

Olive Oil and Red Wine Vinegar
The base of your vinaigrette. Choose a mild olive oil to let the other flavors shine. Red wine vinegar adds the perfect zing.

Garlic and Spices
Minced garlic plus Italian seasoning, red pepper flakes, salt, and pepper complete the vinaigrette. These give it the bold, zesty flavor that ties everything together.

Step-by-Step Instructions

Step 1
Cook your pasta in well-salted water according to the package instructions. Once done, drain and rinse it under cold water to stop the cooking and cool it down quickly. Set aside.

Step 2
In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Taste and adjust seasoning if needed, then chill in the fridge while you prep the rest.

Step 3
Chop the salami, pepperoni, tomatoes, olives, and red onion into bite-sized pieces. Drain the artichoke hearts and quarter if they aren’t already. Slice the pepperoncini and fresh basil. Set all ingredients aside for assembly.

Step 4
In a large mixing bowl, combine the cooled pasta with all your chopped ingredients. Pour the vinaigrette over the top and toss well until everything is evenly coated. If you’re not serving immediately, chill it in the fridge for 30–60 minutes to let the flavors mingle.

Step 5
Before serving, give it a quick toss and sprinkle on fresh basil or grated parmesan if desired. Taste again and adjust seasoning or add more vinaigrette if the pasta has absorbed too much.

Beginner Tips and Notes

• Overcooked Pasta? No worries. Rinsing it under cold water helps stop the cooking. Next time, cook it 1 minute less than package instructions for a firmer bite.
• Too Oily or Dry? If the salad feels oily, blot excess with a paper towel. If dry, add a splash of vinegar and oil to rehydrate.
• No Fresh Basil? Use a pinch of dried basil or a little pesto to bring that herbaceous note.
• No Mixing Bowl Big Enough? Use a clean pot or a large baking dish—it all ends up mixed anyway.
• Prep Ahead: You can chop all ingredients except basil and mix the vinaigrette a day ahead. Store separately and combine before serving.

Serving Suggestions

This easy sheet pan dinner alternative pairs beautifully with crusty garlic bread or a simple green salad. Add a bowl of tomato soup on the side for a cozy lunch, or serve alongside grilled chicken for a full dinner spread.

Got leftovers? Store them in an airtight container in the fridge for up to 4–5 days. Pasta may absorb some of the dressing over time, so toss with a bit more vinaigrette before serving again. This salad is not freezer-friendly but holds up great in the fridge.

Conclusion

Whether you’re new to the kitchen or just need a low-stress dinner win, this Easy Italian Antipasto Pasta Salad —wait, scratch that—this easy Italian antipasto pasta salad is a guaranteed hit. It’s hearty, vibrant, and packed with ingredients that are easy to find and easy to love.

Give it a try and make it your own. Maybe you’ll add roasted red peppers, swap in tortellini, or toss in some chickpeas. However you spin it, I’d love to hear how it turned out for you. Drop your questions, tips, or reviews in the comments—happy cooking!

FAQ About Easy Italian Antipasto Pasta Salad

More Relevant Recipes

• Caprese Chicken Pasta Salad.
• Carrot and Cucumber Salad
• Tuna Pasta Salad

Print