Easy Italian Antipasto Pasta Salad

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A favorite for summer gatherings, Italian antipasto pasta salad is flavorful, packed with fresh ingredients, easy to make, and a surefire crowd-pleaser.

Angled view of antipasto pasta salad in a white bowl on a dark table

Whip up this easy pasta salad, the perfect side dish for summer barbecues, potlucks, picnics, or any occasion when you want a flavorful side dish. It brings all the delicious flavors of antipasto platters to a summery side dish. The combo of pasta, fresh veggies, herbs, salami, fresh mozzarella, and zesty Italian dressing.

This antipasto pasta salad is ideal for pairing with grilled chicken or seafood, or simply serve it all on its own with a glass of chilled white wine for a lighter meal — a nice "savvy b" (read: sauvignon blanc) is my fave.

About This Italian Antipasto Pasta Salad Recipe

Perfect for any occasion, my family loves this pasta salad because it's fresh, filling, and bursting with Mediterranean flavors. And I love this recipe because it's so versatile, easy to make, and it feeds a crowd. Trust me, this will be your new favorite pasta salad.

Antipasto pasta salad is the people pleaser of pastas — last summer I brought this delicious pasta salad to a neighborhood gathering and people could not get enough! I swear, the zippy homemade Italian dressing combined with fresh ingredients is just addictive! You can make this side dish your plus one all summer long, and it’s sure to be a hit.

For the pasta, I like using penne with a little protein boost, but you can use whatever short pasta you want, like bow tie pasta, cheese tortellini, fusilli, or even macaroni.

How to Make the Perfect Pasta Salad

The beauty of this recipe is that it's *so* easy to throw together. The last time I made this Italian pasta salad recipe, we had just come home from a baseball game and were headed to an impromptu barbecue at the neighbor's. It took no time at all to boil the pasta, chop up the ingredients, make the dressing, and toss it all together. And presto! Perfect pasta!

First, bring a large pot of moderately salted water to a boil and add your pasta. Cook the pasta according to package directions until al dente, about nine minutes.

Next, chop up your genoa salami, cucumber, red onion, peperoncini, artichoke hearts, fresh mozzarella pearls, cherry tomatoes, and basil, and place it in a large bowl.

Then make the zippy Italian dressing by combining olive oil, red wine vinegar, water, kosher salt, garlic, sugar, oregano, basil, pepper, peperoncini brine, dijon mustard, and fresh herbs in a small bowl or mason jar, and whisk until the dressing is emulsified.

When the pasta is cool, combine it with the veggies, drizzle the dressing over the top, and toss to coat. Sprinkle with fresh parsley, basil, or chives. Stash the salad in the refrigerator for thirty minutes to an hour and then serve.

Antipasto pasta salad in a white bowl on a dark table

Tips for Antipasto Pasta Salad

Moderately salt your pasta water before cooking the pasta. I use 2-3 tablespoons of kosher salt for a box of pasta. This will help season your pasta from the beginning and make it super flavorful.
Only cook your pasta until "al dente," which means cooked "to the tooth." It shouldn't be soggy or super soft, but hold its shape and have a firm texture. The pasta will absorb the dressing as it sits, making it softer over time.
If you don't have time to make the homemade dressing, you can use store-bought Italian dressing instead (Ken's Golden Italian or Newman's Own Family Recipe Italian are my favorites!).
Adapt the ingredients based on what you have in your refrigerator or pantry. This pasta is very adaptable — you could add roasted red peppers in place of fresh red peppers, swap out black olives for green, use gouda or provolone cheese instead of fresh mozzarella balls, add sun-dried tomatoes, the options are endless!

Frequently asked questions

Can I make this pasta salad ahead of time?

Absolutely! This salad actually tastes better when it's had some time to chill and let the flavors meld together. Make it a day ahead for the best results.

Can I make pasta salad gluten free?

Of course! You can find plenty of gluten-free pasta options, so feel free to substitute with your favorite gluten-free pasta.

How can you store pasta salad?

You can easily store pasta salad in an airtight container in the refrigerator, where it will stay fresh for 3-5 days.

Does pasta salad freeze well?

I wouldn't recommend freezing leftover pasta salad, because the textures of the ingredients won't be the same once frozen.

What does an antipasto salad contain?

An antipasto salad typically features cured meats, olives, pepperoncini, artichoke hearts, assorted cheeses, pickled meats, and vegetables marinated in oil or vinegar.

Is it better to make pasta salad the night before?

This pasta salad is one that is better the next day! Once prepared, whether made in advance or storing leftovers, simply refrigerate the pasta salad, where it will keep for 3-5 days. I personally prefer making pasta salad 12-24 hours ahead. This allows the flavors to meld while ensuring the pasta retains its texture without becoming mushy, making it great for meal prep as well.

Should I rinse pasta for cold pasta salad?

If you're preparing a dish to serve cold or at room temperature—like cold soba, rice noodles, or pasta salad—you should rinse the pasta with cold water to have distinct pasta noodles and avoid any gummy clumps.

Should I let the pasta cool before making pasta salad?

Allow your hot pasta to cool entirely before mixing it with the other components. If the pasta is still warm, its heat can cause the vegetables to wilt prematurely. Nobody enjoys warm cucumber, so make sure to add cooled pasta to this dish.

Substitutions

Feel free to customize your salad with your favorite antipasto ingredients, such as roasted red peppers, sun-dried tomatoes, or some arugula to lighten things up.
If you're looking for a vegetarian option, skip the salami and load up on more veggies (chickpeas would be a great protein substitute!).
Can't find salami? Prosciutto, pepperoni, sopressata, capicola, mortadella, or coppa would be great cured meats to try instead.
Don't care for green olives? Swap in black olives instead.
If you don't have cherry tomatoes, use grape tomatoes or sun-dried tomatoes instead.
You can use any pasta shape you like, but I like short pasta. Penne is my go-to, but spirals or twists are great because they hold the dressing and ingredients really well.
Feel free to swap gluten-free pasta for regular pasta if you want a gluten-free salad.
If you don't have dried oregano and basil for the dressing, simply use Italian seasoning.

Special diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: Use a gluten-free pasta in place of regular pasta.
Dairy free: Use a dairy-free mozzarella cheese or omit the cheese completely.

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