Antipasto Pasta Salad is the recipe that everyone always enjoys at potlucks. This salad is simple to make, packed with flavor and always gets rave reviews!
Are you tired of the same old boring pasta salads at your summer barbecues? Then it’s time to kick things up a notch with a delicious and easy Antipasto Pasta Salad. This salad is packed with all your favorite Italian antipasti flavors, combined with tender pasta and a tangy dressing. It’s the perfect dish to bring to any potluck or family gathering and trust me, it will be a crowd-pleaser. Not only is this salad full of flavor, but it’s also easy to make and can be prepared beforehand, saving you precious minutes on the day of your event. Let’s get started on making this tasty Antipasto Pasta Salad recipe! Be sure to try our Classic Tuna Pasta Salad this summer too, it’s my fave for make ahead lunch!
What’s an Antipasto Pasta Salad?
Antipasto Pasta Salad is a delicious and hearty salad made with pasta, cured meats, cheeses, and vegetables that are typically found in an Italian antipasto platter. This salad is perfect for any occasion, from picnics and potlucks to family dinners and parties.
Some common ingredients in Antipasto Pasta Salad include salami, pepperoni, provolone cheese, olives, roasted red peppers, artichoke hearts, and cherry tomatoes. The salad is typically dressed with a tangy vinaigrette dressing and sprinkled with fresh herbs like basil or parsley.
How to Make Antipasto Pasta Salad Recipe
Open the pasta, pour it in salted water, and cook it until it’s done! You are then going to drain the pasta.
After the pasta is drained, you are going to run it under cold water for around one minute. Go ahead and set it aside to finish cooling.
Take a small bowl and whisk together the dressing ingredients. You will want to add salt and pepper to the dressing and then set it aside.
Once the pasta is cooled, you can go ahead and add the rest of the salad ingredients. Toss everything until it’s well combined.
Now it’s time to add the delicious dressing over the pasta salad and toss until you’re satisfied with how it looks and tastes!
Place in the fridge for at least 30 minutes before you serve this Antipasto Salad with Pasta.
What can I serve with Antipasto with Pasta
Grilled chicken thighs or steak – Adding some grilled chicken or steak to your meal can make it more substantial and filling.
Our Favorite Homemade Garlic Bread – Served warm, garlic bread complements the flavors of Italian cuisine and can be used to soak up any leftover vinaigrette dressing.
Wine – Pairing Antipasto Pasta Salad with a nice glass of red or white wine can enhance the flavors and make for a more sophisticated dining experience.
Roasted vegetables – Roasted vegetables such as zucchini, eggplant, and bell peppers can be served on the side, providing extra nutrients to the meal.
Fresh Fruit Salad – Fresh fruit such as watermelon, grapes, and berries can be used as a light and refreshing dessert after the meal.
Antipasto Pasta Salad FAQs
Can I make this pasta salad in advance?
If you want to make this pasta in advance, then go ahead and make the pasta and store it in the fridge for up to 24 hours before putting everything together. Once the pasta is cooled down, you can add a little olive oil. This helps prevent the pasta from sticking together. Go ahead and store the pre-made pasta in the fridge until you need it.
What type of pasta should I use?
Use pasta that has a lot of grooves and ridges for the dressing to stick to. My top recommendations are rotini, farfalle (bow tie), or min shells.
Why should I rinse off the pasta in cold water?
When you run the pasta under cold water, you are making sure the pasta stays al dente. It will become mushy if you don’t run it under cold water. Nobody wants mushy pasta salad.
Enjoy!
~Nichole
Antipasto Pasta Salad
Ingredients
For the Salad
- 1 Pound Rotini Pasta
- 1 9 ounce Hard Salami, quartered lengthways and cut into ¼” slices
- 1 6 ounce Pepperoni, cut in half and cut into ¼” slices
- 1 8 ounce Tub Fresh Mozzarella Balls, drained
- 1 13.75 ounce Can Quartered Artichoke Hearts, drained
- 1 Pint Cherry Tomatoes halved
- 1 Cup Olives halved lengthways
- ½ Large Red Onion thinly sliced
- ¼ Cup Parsley finely chopped
- ½ Cup Olive Oil
For the Dressing
- ⅓ Cup Red Wine Vinegar
- 2 Tablespoons Parmesan Cheese finely grated
- 2 teaspoons Italian Seasoning
- 1 teaspoon Garlic Powder
- Salt and pepper to taste
Instructions
- Cook the pasta to al dente in salted water according to package directions. Drain the pasta and run it under cold water for 1 minute, then set aside to finish cooling.
- While the pasta is cooling, prepare the salad garnishes and dressing.
- In a small bowl, whisk together the dressing ingredients. Season with salt and pepper to taste and set aside.
- Place the cooled pasta and remaining salad ingredients in a large bowl and toss to combine.
- Pour the dressing over the salad and toss again until evenly coated.
- Chill the salad for at least 30 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
