Can I make this pasta salad in advance?

Yes, this pasta salad is ideal for making ahead. Prep the ingredients and dressing separately, and combine everything shortly before serving. It actually tastes even better after sitting in the fridge for 30–60 minutes to allow the flavors to meld.

What type of pasta works best for this recipe?

Short pasta like rotini, farfalle (bow tie), or fusilli are great choices because their ridges help hold the dressing and mix-ins. Avoid long noodles like spaghetti.

How do I keep the salad from getting dry in the fridge?

Pasta absorbs dressing as it sits, so save some extra vinaigrette to stir in before serving leftovers. A drizzle of olive oil and splash of vinegar also work well.

Easy Italian Antipasto Pasta Salad

Name: Easy Italian Antipasto Pasta Salad
Prep time: 17 min
Cook time: 8 min
Total time: 25 min
Cuisine: Italian
Ingredients: For the Salad:8 oz dry rotini pasta9 oz hard salami, chopped (or ¾ cup presliced)6.5 oz pepperoni, chopped (or ½ cup presliced)1 cup canned artichoke hearts, drained and quartered2 cups cherry tomatoes, halved1 cup mixed olives (Kalamata and green), pitted and halved½ cup sliced pepperoncini8 oz mozzarella pearls¼ cup red onion, thinly sliced⅓ cup fresh basil, thinly sliced; For the Vinaigrette:½ cup olive oil¼ cup red wine vinegar2 garlic cloves, minced1 tbsp Italian seasoning¼ tsp red pepper flakesSalt and black pepper, to taste

Description

This Easy Italian Antipasto Pasta Salad combines classic antipasto flavors with tender pasta, making it a vibrant, hearty dish perfect for potlucks, summer meals, or make-ahead lunches. It’s loaded with cured meats, fresh veggies, creamy mozzarella, and tossed in a zesty Italian vinaigrette—ideal for beginners and busy cooks alike.

Ingredients

For the Salad:
8 oz dry rotini pasta
9 oz hard salami, chopped (or ¾ cup presliced)
6.5 oz pepperoni, chopped (or ½ cup presliced)
1 cup canned artichoke hearts, drained and quartered
2 cups cherry tomatoes, halved
1 cup mixed olives (Kalamata and green), pitted and halved
½ cup sliced pepperoncini
8 oz mozzarella pearls
¼ cup red onion, thinly sliced
⅓ cup fresh basil, thinly sliced

For the Vinaigrette:
½ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes
Salt and black pepper, to taste

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Instructions

Cook the Pasta: Boil rotini pasta in well-salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it quickly. Set aside.

Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Adjust seasoning to taste, then refrigerate while prepping the rest.

Chop the Ingredients: Cut salami and pepperoni into bite-sized pieces. Halve the cherry tomatoes, slice the olives and red onion, and thinly slice the basil. Drain and quarter the artichokes. Set all ingredients aside.

Combine and Toss: In a large bowl, add the cooled pasta and all chopped ingredients. Pour the vinaigrette over everything and toss well to coat. Chill for 30–60 minutes before serving if time allows.

Garnish and Serve: Before serving, give the salad another toss. Garnish with extra fresh basil or grated parmesan for added flavor.

Notes

This recipe is highly customizable—add more or less of any ingredient to suit your taste. If you prefer a spicier salad, include extra red pepper flakes or add diced hot peppers. For a lighter option, use turkey pepperoni or skip the meat altogether. Store leftovers in an airtight container for up to 4–5 days. Do not freeze.

Prep Time: 17 minutes
Cook Time: 8 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 generous bowl
Calories: 420
Sugar: 4g
Sodium: 870mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 18g
Cholesterol: 40mg