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.

Easy Italian Antipasto Pasta Salad

Ingredients

Units Scale

For the Salad

14.5 oz protein+ penne
8 ounces genoa salami, cut into slices and quartered
1 (14-ounce can) Artichoke hearts, chopped
2 cups cherry tomatoes, halved
8 ounces mini mozzarella balls
1/2 cup peperoncini or mild banana peppers, chopped
1/2 of one medium red onion (about 1/2 cup), chopped
1 medium cucumber, sliced and quartered
1 red pepper, diced into 1/2-inch pieces
5 ounces green olives, halved
1/4 cup fresh basil, chiffonaded
Salt and pepper to taste

For the Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
1/4 cup of fresh herbs like parsley, basil, or chives
2 tablespoons peperoncini or banana pepper brine
1 tablespoon dijon mustard
1 tablespoon coarse sea salt
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
2 cloves garlic (or 1 teaspoon garlic powder)
1/4 teaspoon black pepper

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Instructions

Cook the pasta in moderately salted water (2-3 tablespoons kosher salt), according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, green olives, red bell pepper, red onion, artichoke hearts, pepperoncini peppers, salami, and fresh basil.
In a separate small bowl, whisk together the olive oil, red wine vinegar, pepperoncini brine, dijon mustard, salt, sugar, dried oregano, dried basil, minced garlic, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Chill the antipasto pasta salad in the refrigerator for at least 30 minutes to let the flavors meld together.