Antipasto Pasta Salad – The Easy Recipe [+Video]

Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.

When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!

We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!

What is Antipasto?

Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!

Ingredients for Antipasto Pasta Salad

I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:

Pasta Salad

• Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
• Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
• Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
• Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
• Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
• Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
• Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
• Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
• Olives: A mixture of black and green olives for color (and flavor!) is best.
• Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
• Red Onion: Adds flavor and crunchy texture.
• Fresh Basil: Fresh is a must and slice it really thin.

Dressing

• Olive Oil: Acts as the base for the vinaigrette dressing.
• Red or White Wine Vinegar: Adds acidity.
• Garlic: Adds flavor.
• Lemon Zest and Juice: Adds freshness and a bright pop of flavor.
• Italian Seasoning: Adds flavor.
• Fresh Parmesan: Adds richness and flavor.
• Red Pepper Flakes: Adds little heat.
• Salt & Black Pepper: Adds flavor.

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Antipasto Pasta Salad

There’s not too much to this recipe…cook the pasta, make the dressing and do a bunch of chopping! That’s it! Here are step-by-step instructions:

1. Cook the Pasta: Add the pasta to a large pot of boiling water that has been heavily salted and cook until just PAST al dente. Then drain and set aside to cool
2. Make the Dressing: Add all the ingredients for the dressing to a glass measuring cup and whisk to combine. Store in the refrigerator until ready to serve.
3. Prep the Salad Ingredients: Cut all the meats and vegetables.
4. Assemble the Salad: Add all the ingredients to a large bowl and pour the dressing over the top. Toss everything together to combine.
5. Chill: Let the pasta salad chill in the fridge for up to an hour but not much more.
6. Serve: Toss the salad one more time, sprinkle with a little more parmesan cheese if desired and serve.

Keep scrolling down to the recipe card for all the instructions. You can also print or save the recipe there.

Watch the Video on How to Make Antipasto Pasta Salad

Stop Making This Mistake with Your Pasta Salads!!

You always hear to cook your pasta al dente, but when you’re making a pasta salad, that is not the case!! If you’re making tomato basil angel hair pasta for dinner or our delicious Italian bolognese, then YES, cook the pasta al dente, but for a pasta salad, cook the pasta slightly PAST al dente.

Pasta that is cooked little longer will have less potential for absorption so it won’t soak up as much dressing. You want the dressing to cling to the outside of the pasta but not get absorbed. Dressing that gets absorbed loses all it’s flavor.

Carrian’s Notes

This is not a great make ahead salad. Because the dressing is a vinaigrette, it absorbs quickly and easily into the pasta and becomes flavorless.

Storage Tips

Leftovers should be stored in an airtight container and will keep for 4-5 days. If you want to make this recipe ahead of time, prep and cut all the ingredients and then store everything separately. Chop the basil just before combining everything then add the vinaigrette dressing.

Try this delicious and simple antipasto pasta salad recipe with a step-by-step video guide. This summer pasta salad is full of cured meats, pickled veggies and simple homemade vinaigrette dressing. Perfect for picnics, potlucks, or as a quick and tasty weeknight meal.

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