Antipasto Pasta Salad

Let me paint you a picture: Sunday lunch at Nonna’s. There’s a massive wooden board on the table—salami, provolone, roasted peppers, a few olives rolling around. That’s antipasto. Now imagine scooping that into a bowl of pasta and drizzling it with zippy Italian dressing. That’s this dish—Antipasto Pasta Salad.

It’s flavorful, easy to prep, and the kind of dish that makes people ask, “Who made this?” Think marinated vegetables, cured meats, cheese, and cold pasta—all tossed in an herby, tangy dressing. Serve it up as a side dish or entrée—it holds its own either way.

What Is Antipasto?

Here’s your quick Italian culture lesson. Antipasto means “before the meal.” It’s the traditional first course—a curated spread of meats, cheeses, pickled things, and bread. But let’s be honest: sometimes you just want the antipasto to be the meal.

That’s where this Italian antipasto salad with noodles comes in. It’s the same bold, briny vibe—just bulked up with pasta. What you get is a main course salad with texture, protein, and serious flavor. It’s like your favorite Mediterranean style salad, but way more filling.

As Easy As 1,2,3…

1. Pasta

Use short pasta. Rotini, penne, farfalle—stuff with texture that holds dressing and toppings.

• Cook it al dente (firm but cooked). Overcook it and you’re eating a soggy mess.
  
• Salt the water like the sea. Unseasoned pasta is sad pasta.
  
• Drain and rinse under cold water—this stops the cooking and chills it down fast.
  
• Pro move: toss the pasta with a little olive oil so it doesn’t stick.

2. Dressing

You’ve got options:

• Homemade: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, a pinch of chili flakes, and a dab of Dijon mustard. Salt and pepper to taste.
  
• Bottled: Use a good-quality Italian dressing—nothing wrong with shortcuts, as long as it tastes great.
  
• Toss half the dressing on the warm pasta so it soaks up the flavor. Save the rest for later.

3. Combine

This is the fun part—like building an antipasto platter twist, but in one bowl.

Toss in:

• Artichoke hearts (marinated, quartered)
  
• Roasted red peppers (chopped)
  
• Olives (Kalamata or green, halved)
  
• Pepperoncini (sliced)
  
• Cherry tomatoes (halved)
  
• Mozzarella balls or cubed provolone
  
• Salami, pepperoni, or prosciutto (cut into strips or bite-sized pieces)

Want a vegetarian pasta salad? Just ditch the meat. You won’t miss it with all these flavors.

Toss everything together and chill for at least an hour. That’s how the magic happens. The dressing soaks in. Everything gets happy.

Make-Ahead Tips for This Hearty Pasta Salad

Here’s why I love this salad: it’s even better the next day.

• Make it ahead and let it chill overnight—the flavors mellow and meld.
  
• Store in an airtight container in the fridge.
  
• Before serving, give it a taste. If it needs a lift, splash in more dressing or a squeeze of lemon.

It stays crisp, cold, and craveable for up to three days. That’s solid fridge life.

Serving Suggestions

This salad isn’t just versatile—it’s a team player. Serve it with:

• Grilled chicken or steak (adds more protein, pairs perfectly)
  
• Crusty bread, focaccia, or garlic knots for soaking up that extra dressing

Works as:

• A light lunch
  
• A backyard BBQ appetizer pasta salad
  
• A protein-packed pasta salad for meal prep

Serve cold, straight from the fridge. Bonus points for garnishing with fresh parsley or basil.

Other Pasta Salad Suggestions

Looking to switch things up? Try these variations:

• Italian Pasta Salad – lighter, veggie-forward
• Dill Pickle Pasta Salad – tangy and quirky (linked to a close match, since exact dill pickle isn’t available)
• Tuna Pasta Salad – hearty and creamy (this high-protein version is a strong semantic match)
• Pesto Pasta Salad – herby and bright (includes pesto-style summer veggies with pasta)
• Chicken Pasta Salad – classic, satisfying (closest available match featuring chicken and pasta)

They all use the same prep basics: cook pasta, add flavor-packed stuff, toss with dressing. Easy.

FAQ: Antipasto Pasta Salad

Why This Is the Best Antipasto Pasta Salad Recipe

Here’s the thing—Antipasto Pasta Salad is one of those dishes that works for literally any occasion. It’s easy, it’s flavorful, and it feeds a crowd. Or just you, for lunch all week. No judgment.

You’ve got tang, crunch, spice, and that perfect cold-pasta chew. Whether you’re tossing it for a summer cookout or making lunch for the week, this one hits every time.

This is the salad I want to eat. Give it a try—you’ll see why.

👉 Want more crowd-pleasing recipes like this? Follow me on Pinterest @emiliorecipes for weekly inspiration straight from my kitchen.

Antipasto Pasta Salad

Print Recipe

A vibrant, flavor-packed pasta salad inspired by the classic Italian antipasto platter—salami, cheese, marinated veggies, and herbs tossed with pasta and zippy Italian dressing.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 oz short pasta (rotini, penne, or farfalle)
• 1 can artichoke hearts, marinated and quartered
• 1 cup roasted red peppers, chopped
• 1 cup olives (Kalamata or green), halved
• 1/2 cup sliced pepperoncini
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls or cubed provolone
• 1 cup salami, pepperoni, or prosciutto, cut into strips or pieces
• Olive oil
• Salt
• Optional: Italian dressing (bottled or homemade)
• Optional homemade dressing: 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 clove garlic minced, 1 tsp dried oregano, pinch of chili flakes, 1 tsp Dijon mustard, salt and pepper to taste

Instructions

1. Cook pasta in salted water until al dente. Drain and rinse under cold water. Toss with a bit of olive oil to prevent sticking.
2. If making homemade dressing, whisk olive oil, vinegar, garlic, oregano, chili flakes, Dijon, salt and pepper together.
3. Toss warm pasta with half of the dressing (bottled or homemade). Let cool.
4. In a large bowl, combine pasta, artichoke hearts, red peppers, olives, pepperoncini, cherry tomatoes, cheese, and cured meats.
5. Add remaining dressing and toss everything together until evenly coated.
6. Chill in the fridge for at least 1 hour before serving.
7. Before serving, taste and add more dressing or a squeeze of lemon if needed.

Notes

Make it vegetarian by skipping the meat. Best made ahead—flavors improve after chilling. Lasts up to 3 days in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 4g
• Sodium: 950mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 40mg

Keywords: antipasto pasta salad, Italian salad, cold pasta, marinated vegetables, summer side dish