Italian Antipasto Pasta Salad

Italian Antipasto Pasta Salad is a colorful, flavor-packed dish that brings together the heartiness of pasta with the bold tastes of salami, marinated artichokes, olives, cherry tomatoes, and fresh mozzarella. Everything is tossed in a zesty olive-oil dressing and finished with a sprinkle of basil—this salad delivers satisfying crunch, savory richness, and Mediterranean brightness all in one bowl.

It’s the perfect choice when you want something substantial yet refreshing, ideal for potlucks, packed lunches, or as a satisfying side at dinners.

Ingredients

Here’s what I use for this recipe. Feel free to modify to fit your taste!

• Rotini pasta – Twisty and perfect for holding onto dressing
• Cherry tomatoes – Halved, juicy and sweet
• Salami slices – Cut into coins for robust, savory flavor
• Marinated artichoke hearts – Tender with tangy notes
• Kalamata or black olives – Salty and rich
• Fresh mozzarella balls – Creamy and mild
• Fresh basil – Torn or chopped, for herbal brightness
• Olive oil – The base for the dressing
• Red wine vinegar or lemon juice – For acidity
• Salt, pepper, dried oregano – To season just right
• Tools You’ll Need
• Large pot – To cook pasta al dente
• Strainer or colander – For draining and cooling the pasta
• Big mixing bowl or platter – To toss and display the salad
• Sharp knife & cutting board – For slicing salami, tomatoes, basil
• Small bowl – To whisk together your dressing

Instructions

Step 1: Cook the pasta

Boil the rotini in salted water until al dente. Drain and rinse under cold water to stop cooking and cool quickly.

Step 2: Mix the salad base

In a large bowl or platter, combine the cooled pasta, halved cherry tomatoes, salami coins, artichoke pieces, olives, and mozzarella.

Step 3: Make the dressing

In a smaller bowl, whisk olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper until blended.

Step 4: Assemble and toss

Pour the dressing over the pasta salad. Toss gently to ensure every ingredient gets a light, flavorful coat.

Step 5: Garnish and serve

Finish with torn basil for freshness. Taste and adjust seasoning if needed, then serve right away or chill for a bit to deepen the flavors.

Tips

Try using tortellini or penne if you don’t have rotini—any short pasta will work well.

To amp up the antipasto vibe, add roasted peppers, pepperoncini, or a sprinkle of Parmesan.

Ideal for prepping ahead: store the dressing separately and toss just before serving to keep ingredients crisp.

For a veggie boost, add cucumber slices or spinach leaves into the mix.

Ways to Serve

A star-side at summer gatherings or casual dinners

A hearty, portable lunch option packaged in meal-prep containers

Served along with grilled bread or garlic knots for a full Italian spread

Frequently Asked Questions

Can this be made vegetarian?

Absolutely—skip the salami and consider adding roasted chickpeas or grilled vegetables for added texture and flavor.

How long will the salad stay fresh?

Up to 3 days in the fridge. Store in airtight containers, and keep the dressing and fresh basil separate until you’re ready to serve.

Is there a fuss-free version?

Yes! Use pre-cooked pasta and ready-made antipasto ingredients—you’ll still get great flavor with less effort.

See You in the Kitchen

This Italian Antipasto Pasta Salad is easy to throw together, endlessly customizable, and never fails to impress. I hope you make it your own and enjoy every delicious bite!

Happy Cooking!

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