Easy Italian Antipasto Pasta Salad Recipe – Quick & Delicious

Easy Italian Antipasto Pasta Salad is your new go-to summer side dish that basically screams, “Hello, sunshine and patio dinners!” Whether you’re wrangling toddlers, juggling work calls, or just trying to bring something non-boring to your next BBQ, this vibrant, flavor-packed bowl of goodness is ready in under 30 minutes. Easy Italian Antipasto Pasta Salad blends classic antipasto bites—think salami, pepperoni, mozzarella pearls, and briny olives—with pasta and a punchy homemade Italian vinaigrette.

It’s easy to throw together, colorful enough to catch eyes at any potluck table, and hearty enough to double as a main dish when you’re not in the mood to turn on the oven. And let’s be honest—who isn’t looking for more no-fuss meals when it’s 90 degrees out? You can easily prep it ahead (hello, time saver!), make it your own with ingredient swaps, and pair it with anything from grilled chicken to crusty bread. Bonus? It tastes even better the next day. If you’re a pasta salad fan, you’ll also love our Pizza Salad or Easy Chicken Caesar Pasta Salad—just more delicious excuses to skip the oven.

Table of Contents

What is Easy Italian Antipasto Pasta Salad?

Easy Italian Antipasto Pasta Salad is a cold, hearty salad that brings together two food favorites: antipasto platters and pasta salad. Antipasto, which means “before the meal” in Italian, usually includes a medley of cured meats, cheeses, olives, and pickled vegetables. Combine that with short pasta (like rotini), toss it all in a zesty Italian vinaigrette, and boom—you’ve got a meal that’s equal parts comfort and flavor. It’s a crowd-pleasing dish that works just as well on a Tuesday night as it does at a summer picnic or a big holiday spread.

It’s also a great “clear out the fridge” kind of meal—you can swap ingredients based on what’s on hand (or what your picky eater will actually eat). Some days it’s about the classic combo, other days it’s about survival with whatever you’ve got left in the fridge drawers. Either way, Easy Italian Antipasto Pasta Salad brings serious flavor and freshness to the table.

Reasons to Try Easy Italian Antipasto Pasta Salad

There are plenty of reasons Easy Italian Antipasto Pasta Salad deserves a regular spot in your meal rotation. First off, it’s ridiculously quick to make. We’re talking 25 minutes start to finish—even with kids underfoot asking for snacks every 90 seconds. Second, it’s make-ahead friendly. You can chill it for hours, and it only gets better with time as the flavors mingle. It’s also endlessly flexible: don’t like pepperoncini? Leave them out. Love sun-dried tomatoes? Toss ’em in. Third, it’s a total potluck hero. You can double the batch, and it feeds a crowd with zero drama.

Plus, it keeps well outdoors—no mayo, no fuss. And finally, it’s budget-friendly. Salami, canned artichokes, and pasta won’t wreck your grocery bill. If you’re into hearty salads that hit all the flavor notes (salty, tangy, creamy, savory), this one’s your soulmate in salad form. Want more bold-flavored salads like this? Check out our Grinder Pasta Salad for another satisfying bite.

Ingredients Needed to Make Easy Italian Antipasto Pasta Salad

To make Easy Italian Antipasto Pasta Salad, here’s what you’ll need:

For the salad:

• 8 oz. dry rotini pasta (or any short pasta like penne, farfalle, or fusilli)
• 9 oz. hard salami, chopped (or ¾ cup presliced)
• 6.5 oz. pepperoni, chopped (or ½ cup presliced)
• 1 cup canned artichoke hearts, drained & quartered
• 2 cups cherry tomatoes, halved
• 1 cup olives, pitted & halved (kalamata, green, or a mix)
• ½ cup sliced pepperoncini
• 8 oz. mozzarella pearls
• ¼ cup red onion, sliced thin
• ⅓ cup fresh basil, sliced thin

For the homemade vinaigrette:

• ½ cup olive oil
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• ¼ tsp red pepper flakes
• Salt and black pepper, to taste

Instructions to Make Easy Italian Antipasto Pasta Salad – Step by Step

Step 1: Boil the Pasta

Start by bringing a big pot of salted water to a boil. Add your pasta and cook it just to al dente—usually around 8 minutes depending on the brand. You want the pasta to have a little bite left; nobody wants mushy noodles in their salad. Once it’s cooked, drain it and rinse under cold water to stop the cooking and cool it quickly. Set aside and let it dry completely before mixing. This step is key so the vinaigrette sticks properly instead of slipping off soggy pasta. Pro tip: if you’re in a hurry, spread the pasta out on a baking sheet to cool faster.

Step 2: Make the Italian Vinaigrette

While the pasta cools, grab a small bowl or mason jar and make your zippy vinaigrette. Add olive oil, minced garlic, Italian seasoning, red pepper flakes, a good pinch of salt, and freshly ground black pepper. Whisk it all together—or shake it like crazy if using a jar. Chill it in the fridge while you prep the rest of the ingredients. This vinaigrette is tangy, a little spicy, and totally transforms the salad. Want to try a creamier twist instead? Our Creamy Pasta Salad might be your next obsession.

Step 3: Prep the Antipasto Ingredients

Now it’s time to build those layers of flavor. Chop the salami and pepperoni into bite-sized pieces—some folks prefer little strips, others go for cubes. Either way, make sure you don’t skip the meat; it’s what makes this more than just another veggie pasta salad. Halve the cherry tomatoes and olives, quarter the artichoke hearts, thinly slice the red onion and basil, and measure out your mozzarella pearls and pepperoncini. If your kids aren’t into anything green or spicy, you can totally keep their serving simpler and mix in more goodies for the grown-ups.

Step 4: Combine Everything

Grab a large salad bowl (like, the biggest one you own) and add in the cooled pasta first. Then toss in the meats, veggies, and cheese. Give the vinaigrette a quick whisk or shake again, then pour it over the salad. Start with half and mix gently to coat. Add more dressing until it’s as tangy and flavorful as you like. You can serve it right away, but if you let it chill in the fridge for 30 to 60 minutes, the flavors get cozier. For a gorgeous touch, sprinkle shredded Parmesan and fresh basil on top just before serving. For another fridge-friendly, chilled salad that works wonders at parties, try our 20-Minute Green Goddess Pasta Salad.

What to Serve with Easy Italian Antipasto Pasta Salad

Easy Italian Antipasto Pasta Salad pairs with pretty much anything, but here are some fan favorites: grilled chicken, garlic bread, or even a rotisserie chicken from the grocery store for an easy dinner. It also plays nicely with burgers, kebabs, or a veggie tray if you’re going full potluck mode. Want to go lighter? Serve it with a simple green salad or sliced melon. It’s a bold, filling dish that doesn’t need much to shine, but it totally knows how to share the plate. You could also add it to a bigger Italian-themed spread with our Best Italian Spaghetti Salad for double the fun.

Key Tips for Making Easy Italian Antipasto Pasta Salad

Here’s the deal: the better the ingredients, the better the salad. So spring for quality meats and cheeses if you can. Don’t overcook your pasta—it’s the base of everything here, and mushy pasta will ruin the vibe. Chill your vinaigrette and pasta before mixing for the best texture. And always taste and adjust the seasoning after mixing. If you’re serving this to kids, slice everything smaller and ease up on the spice. Want a meatless version? Skip the salami and pepperoni and boost the mozzarella and olives. This salad plays well with tweaks, just like our Vegan Pasta Salad does.

Storage and Reheating Tips Easy Italian Antipasto Pasta Salad

This salad stores like a dream. Keep it in an airtight container in the fridge for up to 4 days. The flavors get bolder as it sits, which makes it ideal for meal prep or next-day lunches. If it dries out a bit, just add a splash of olive oil or extra vinaigrette before serving. No need to reheat—it’s best served cold or at room temp. Avoid freezing it, though. The texture of the veggies and cheese won’t hold up well. If you’re into meal prep-friendly cold salads, you’ll probably love our Cold Ranch Pasta Salad, too.

FAQs

Can I make it ahead? Absolutely. Make it the night before and refrigerate—just add fresh basil right before serving.
Can I swap the meats? Totally. Prosciutto or turkey pepperoni works great, or skip the meat for a vegetarian version.
Is it gluten-free? Use your favorite GF pasta and check the labels on your meats.
Can I double the recipe? Yes! This salad scales up beautifully for parties or meal prep.
What if I don’t like pepperoncini? Leave it out or replace it with roasted red peppers. Your salad, your rules.

Final Thoughts

Easy Italian Antipasto Pasta Salad is like the picnic guest that always shows up dressed to impress—but never makes a fuss. It’s bold, vibrant, and bursting with flavor, yet simple enough to make on a hectic Tuesday. Whether you’re feeding a crowd or just spicing up lunch, this dish brings the party. Ready in under 30 minutes, infinitely customizable, and packed with punchy Italian flavors, it’s basically your new favorite cold pasta salad. If you’re loving this kind of easy meal, don’t miss our Fresh and Easy Vietnamese Noodle Salad or Mediterranean Orzo Salad—they’re just as fast, fresh, and feel-good. Keep a batch of this in your fridge and you’ll always have a quick answer to “What’s for lunch?” Let’s keep it simple, flavorful, and full of those no-stress vibes. That’s the magic of Easy Italian Antipasto Pasta Salad.

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