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Close-up of a colorful Italian pasta salad with rotini, salami, olives, and peppers in a wooden bowl

Antipasto Pasta Salad (Easy Italian Recipe)

This vibrant Antipasto Pasta Salad is packed with classic Italian flavors, combining al dente pasta with a medley of cured meats, cheeses, olives, and fresh vegetables, all tossed in a zesty homemade Italian dressing. Perfect for potlucks, picnics, or a make-ahead meal!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 16 oz short pasta (such as rotini, penne, or farfalle)
  • 4 oz hard salami diced into small cubes
  • 4 oz mini pepperoni or sliced pepperoni, quartered
  • 6 oz provolone cheese diced into small cubes
  • 6 oz fresh mozzarella balls (mini bocconcini), halved or quartered
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 1/2 cup pitted green olives halved
  • 1/2 red onion thinly sliced and roughly chopped
  • 1 jar roasted red peppers (12 oz), drained and diced
  • 1 can artichoke hearts (14 oz), drained and quartered
  • 1/4 cup fresh parsley chopped, for garnish (optional)
For the Zesty Italian Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Pasta
  1. Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain well and rinse with cold water to stop the cooking and cool the pasta. Set aside.
Prepare the Dressing
  1. While the pasta cooks, prepare the dressing. In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Italian seasoning, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasonings as needed.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, diced salami, mini pepperoni, diced provolone, fresh mozzarella balls, cherry tomatoes, Kalamata olives, green olives, red onion, roasted red peppers, and artichoke hearts.
  2. Pour the prepared Italian dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
  3. Cover the bowl and refrigerate for at least 1-2 hours (or preferably longer, up to overnight) to allow the flavors to meld and develop.
  4. Before serving, give the salad another good stir. Garnish with fresh chopped parsley, if desired. Serve chilled.

Notes

For an extra kick, add 1/4 teaspoon of red pepper flakes to the dressing. You can customize this salad with other antipasto favorites like pepperoncini, sun-dried tomatoes, or marinated mushrooms. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.