If you’re craving a dish bursting with vibrant colors, bold flavors, and a delightful mix of textures, then this Italian Antipasto Pasta Salad Recipe is your new best friend. Perfectly al dente pasta tossed with fresh veggies, olives, savory pepperoni, creamy mozzarella, and an irresistibly tangy balsamic dressing makes it one star dish you’ll want to bring back to every table. Whether it’s a potluck, picnic, or a simple family dinner, this salad is a celebration of classic Italian antipasto flavors woven seamlessly into a hearty pasta salad everyone will love.
Ingredients You’ll Need
This Italian Antipasto Pasta Salad Recipe comes alive with a handful of simple, fresh ingredients that each play a vital role in creating that perfect balance of flavors and textures. From juicy cherry tomatoes that add freshness to salty olives for a punch, every ingredient is essential to crafting this memorable dish.
- 8 ounces pasta (rotini or penne): Choose a sturdy pasta shape that holds onto the dressing and ingredients well.
- 1 cup cherry tomatoes, halved: Adds a burst of juiciness and color.
- 1 cup cucumber, diced: Offers a refreshing crunch that lightens the salad.
- 1/2 cup red onion, thinly sliced: Brings a sharp, tangy bite to balance the richness.
- 1/2 cup black olives, sliced: Contributes a salty depth typical of Italian antipasto.
- 1/2 cup green olives, sliced: Adds a slightly different olive flavor for complexity.
- 1/2 cup roasted red peppers, sliced: Sweet and smoky, these brighten the dish beautifully.
- 1/2 cup pepperoni, sliced: The savory meat that makes this salad feel indulgent and hearty.
- 1/2 cup mozzarella cheese, cubed: Creamy texture that melts into every bite.
- 1/4 cup fresh basil, chopped: Fresh herbs elevate the salad with fragrant notes.
- 1/4 cup balsamic vinegar: Gives the dressing a rich, tangy sweetness.
- 1/4 cup olive oil: Creates a smooth, luscious dressing that coats all ingredients.
- 1 teaspoon dried oregano: Classic Italian seasoning for warmth and aroma.
- 1/2 teaspoon garlic powder: Adds a savory punch without overpowering.
- 1/2 teaspoon salt: Enhances all the flavors perfectly.
- 1/4 teaspoon black pepper: Just a touch of spice to enliven the dish.
How to Make Italian Antipasto Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil over high heat. This ensures the pasta will be perfectly seasoned from the start. Add the rotini or penne pasta and cook it according to the package instructions, usually about 8 to 10 minutes, until it’s al dente—tender but still holding its shape.
Step 2: Rinse and Cool the Pasta
Drain the cooked pasta in a colander and immediately rinse it with cold water to stop the cooking process. This step cools down the pasta and prevents it from getting mushy, setting the stage for the fresh ingredients to shine.
Step 3: Prepare Fresh Ingredients
While the pasta is cooling, ready your veggie lineup: halve the cherry tomatoes, dice the cucumbers, thinly slice the red onions, and slice the black and green olives as well as roasted red peppers. Each of these ingredients brings vibrant flavor and texture that’s classic to an Italian antipasto.
Step 4: Combine Pasta and Ingredients
In a large mixing bowl, add the cooled pasta along with all the prepped vegetables. Then, add the pepperoni slices and cubed mozzarella. Sprinkle the chopped fresh basil over the mixture to add an aromatic herbaceous touch that beautifully brightens the dish.
Step 5: Make the Dressing
In a small bowl, whisk together balsamic vinegar and olive oil until they are well combined and glossy. Add dried oregano, garlic powder, salt, and pepper, then whisk again to infuse the dressing with classic Italian flavors that perfectly complement the salad’s ingredients.
Step 6: Toss and Chill
Pour the dressing over the pasta and veggie mixture and gently toss everything until each bite is evenly coated. Taste and adjust the seasoning with extra salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let all those flavors mingle and deepen.
Step 7: Final Touch Before Serving
Just before serving, give the pasta salad one last gentle toss to remix everything together. This Italian Antipasto Pasta Salad Recipe is best served cold, making it refreshingly perfect for any gathering or meal.
How to Serve Italian Antipasto Pasta Salad Recipe
Garnishes
Consider adding a sprinkle of freshly grated Parmesan or extra fresh basil leaves for a burst of color and a richer flavor profile. A drizzle of high-quality olive oil right before serving can also add shine and enhance the taste.
Side Dishes
This salad pairs wonderfully with crusty Italian bread or focaccia to scoop up every bit of deliciousness. It also complements grilled chicken or seafood effortlessly, making it a flexible addition to any Mediterranean-inspired meal.
Creative Ways to Present
For a stylish touch, serve the salad in a large wooden bowl or individual mason jars for picnics and lunches on the go. You can also layer the ingredients in a clear trifle dish for an impressive visual presentation that showcases all the vibrant colors.
Make Ahead and Storage
Storing Leftovers
This Italian Antipasto Pasta Salad Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors often become even more harmonious after sitting, making leftovers just as delightful as the first serving.
Freezing
Because this salad contains fresh vegetables and cheese, freezing is not recommended as it can alter the texture and freshness once thawed. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This dish is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer, just take it out of the fridge about 10 minutes before serving to take off the chill and allow flavors to open up.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! Rotini and penne work best because they hold the dressing well, but you can also try farfalle or bowtie pasta for a fun twist.
Is this salad suitable for vegetarians?
You can easily make it vegetarian by omitting the pepperoni or substituting it with a plant-based alternative. All other ingredients are already vegetarian-friendly.
How far in advance can I prepare the salad?
This salad is best made a few hours before serving to allow flavors to meld nicely, but it can be prepped up to a day ahead and stored in the refrigerator.
What can I substitute for balsamic vinegar?
If balsamic vinegar isn’t available, red wine vinegar or apple cider vinegar offer similar acidity and flavor profiles, though balsamic gives that signature sweetness worth trying.
Can I add other antipasto ingredients to the pasta salad?
Definitely! Artichoke hearts, salami, or even marinated mushrooms can be great additions that keep with the Italian antipasto spirit.
Final Thoughts
I truly hope you give this Italian Antipasto Pasta Salad Recipe a try because it’s one of those dishes that feels like a party on your plate every time. It brilliantly combines simplicity with sophistication and brings a slice of Italy right into your kitchen. Once you taste it, I guarantee it’ll become a go-to recipe for your gatherings, lunches, or any meal needing a splash of vibrant, fresh flavor.
Print
Italian Antipasto Pasta Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Italian Antipasto Pasta Salad combines perfectly cooked rotini or penne pasta with a medley of fresh vegetables, olives, pepperoni, and mozzarella cheese. Tossed in a tangy balsamic vinaigrette infused with oregano and garlic, this chilled salad is a refreshing and flavorful dish perfect for gatherings, potlucks, or a light meal.
Ingredients
Pasta
- 8 ounces pasta (rotini or penne)
Vegetables & Olives
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/2 cup roasted red peppers, sliced
- 1/4 cup fresh basil, chopped
Meat & Cheese
- 1/2 cup pepperoni, sliced
- 1/2 cup mozzarella cheese, cubed
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat to prepare for cooking the pasta.
- Cook Pasta: Add the pasta (rotini or penne) to the boiling water and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Drain and Cool Pasta: Drain the pasta using a colander and rinse under cold water to stop the cooking process and cool it down.
- Transfer to Mixing Bowl: Place the cooled pasta into a large mixing bowl in preparation for combining with other ingredients.
- Prepare Vegetables: While the pasta cools, prepare fresh vegetables and other ingredients by slicing and dicing accordingly.
- Add Cherry Tomatoes: Halve the cherry tomatoes and add them to the mixing bowl with the pasta.
- Add Cucumber: Dice the cucumber into small pieces and add to the bowl.
- Add Red Onion: Thinly slice the red onion and add it to the mixture.
- Add Olives: Slice both black and green olives, then combine them in the bowl.
- Add Roasted Red Peppers: Slice the roasted red peppers and add to the salad mixture.
- Add Pepperoni: Slice pepperoni into bite-sized pieces and add to the bowl.
- Add Mozzarella Cheese: Cube the mozzarella cheese into small chunks and add them in.
- Add Fresh Basil: Chop fresh basil finely and sprinkle over the pasta mixture.
- Make Dressing: In a small separate bowl, whisk together the balsamic vinegar and olive oil until well combined.
- Season Dressing: Add dried oregano, garlic powder, salt, and black pepper to the dressing and whisk again thoroughly.
- Toss Salad: Pour the dressing over the pasta and vegetable mixture and toss gently to evenly coat all ingredients.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to enhance the flavors.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Final Toss: Before serving, toss the pasta salad one last time to ensure even flavor distribution.
- Serve: Serve the Italian Antipasto Pasta Salad chilled and enjoy as a vibrant, flavorful dish.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- Use rotini or penne pasta as they hold the dressing well and provide good texture.
- Feel free to substitute pepperoni with salami or other cured meats if preferred.
- Adjust vinegar and olive oil ratios to taste for a more tangy or mild dressing.
- This salad can be stored covered in the refrigerator for up to 2 days; toss before serving.
- For a vegetarian version, omit the pepperoni and consider adding additional cheese or vegetables.
