Antipasto Pasta Salad: Rainbow Recipe
Perfect for Potlucks Salads.
A vibrant, flavor-packed antipasto pasta salad that's perfect for any occasion, from weeknight dinners to sunny potlucks.
I first fell in love with this kind of salad at a little neighborhood potluck years ago. Everyone brought something, but I kept going back for this one pasta salad. It wasn't fancy, but it was just so... complete. I spent the next few weeks in my own kitchen, trying to capture that feeling. A little more basil here, a different olive there. This recipe is the result of that quiet, happy experimenting. It’s a taste of community and simple pleasures, and it always takes me right back to that sunny afternoon.
Why You'll Fall in Love with This Salad
- •It’s a feast for the eyes before it even hits your plate.
- •So simple to throw together, but tastes incredibly thoughtful.
- •The perfect make-ahead dish for less stress.
- •It’s a crowd-pleaser. Seriously, everyone loves it.
- •You can change it up with whatever you have in the fridge.
I made this for a family gathering, and oh my goodness, it was the first thing to disappear! Everyone asked for the recipe. The dressing is light and tangy, and it lets all the fresh ingredients shine. It looks so beautiful on the table, too. This is officially my new favorite thing to bring to parties.
Essential Ingredient Guide
- Short Pasta: Choose a pasta with lots of nooks and crannies, like fusilli or rotini. Those little spirals are perfect for catching the dressing and all the little bits of flavor.
- Fresh Mozzarella: The little mozzarella pearls are so easy, but cubing a fresh ball of mozzarella works just as beautifully. They add a creamy, soft texture that’s just lovely.
- Marinated Artichoke Hearts: Don't skip these. They bring a tangy, briny flavor that cuts through the richness of the cheese and salami. Look for ones packed in oil for extra flavor.
- The Vinaigrette: Making your own dressing takes just a minute and it makes all the difference. This simple red wine vinaigrette is bright and zippy, and it brings everything together.
Complete Cooking Process
- Bring a large pot of salted water to a boil.
- Add your pasta and cook until it's just al dente. A little bite is good here.
- Drain it in a colander and immediately rinse with cold water. This stops it from getting mushy.
- While the pasta is cooking, you can get everything else ready.
- Chop your tomatoes, olives, artichokes, peppers, and salami.
- This is the part that feels like painting with food. All the colors are just so pretty.
- In a small bowl, combine all the dressing ingredients.
- Give it a really good whisk until it becomes one lovely, emulsified vinaigrette. A simple mason jar works great for this too—just shake it up.
- Find your biggest bowl.
- Add the cooled pasta and all of your chopped ingredients.
- Pour that beautiful dressing over the top and give it a gentle toss.
- Fold in the fresh basil at the end.
- Let it sit in the fridge for a bit. Trust me, it’s worth the wait.
A Few Common Questions
→Can I make this pasta salad ahead of time?
Yes, absolutely! It's actually better made a few hours ahead, or even the day before. The flavors have more time to mingle. Just give it a good stir before serving.
→How do I make this vegetarian?
So easy. Just leave out the salami. You can add a can of drained and rinsed chickpeas or some white beans for extra protein if you'd like.
→What other ingredients could I add?
This salad is so forgiving. Thinly sliced red onion, pepperoncini peppers for a little kick, or some shaved Parmesan cheese would all be wonderful additions.
→How long will this last in the fridge?
It keeps beautifully in an airtight container for about 3 to 4 days. The pasta will continue to soak up the dressing, so it just gets more flavorful.
Antipasto Pasta Salad: Rainbow Recipe
This antipasto pasta salad is bursting with color and flavor! A quick and easy recipe perfect for lunch, dinner or potlucks.
Timing
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 011 lb short pasta (like fusilli, rotini, or farfalle)
- 028 oz turkey salami, sliced or cubed
- 038 oz fresh mozzarella pearls (or a ball, cubed)
- 041 cup cherry tomatoes, halved
- 051 cup Kalamata olives, pitted and halved
- 061 (12 oz) jar marinated artichoke hearts, drained and chopped
- 071 (12 oz) jar roasted red peppers, drained and chopped
- 081/2 cup fresh basil leaves, roughly chopped
For the Italian Vinaigrette
- 011/2 cup extra virgin olive oil
- 021/4 cup red wine vinegar
- 031 tablespoon Dijon mustard
- 042 cloves garlic, minced
- 051 teaspoon dried oregano
- 061/2 teaspoon salt, or to taste
- 071/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cooks, prepare your other ingredients. Halve the cherry tomatoes and olives. Drain and chop the artichoke hearts and roasted red peppers. Cube the turkey salami and mozzarella if they aren't already bite-sized.
In a small bowl or jar, whisk together all the ingredients for the vinaigrette: olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk until it's well combined.
In a large mixing bowl, add the cooled pasta, turkey salami, mozzarella pearls, cherry tomatoes, olives, artichoke hearts, and roasted red peppers.
Pour the vinaigrette over the salad and gently toss everything together until evenly coated. It might seem like a lot of dressing, but the pasta will soak it up.
Gently fold in the fresh chopped basil.
For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Notes & Tips
- 1If the salad seems a bit dry after sitting in the fridge, you can revive it with an extra splash of olive oil and vinegar.
- 2Feel free to swap the turkey salami for grilled chicken or even chickpeas to change things up.
- 3This recipe is more of a guide. Feel free to adjust the ratios of ingredients to your liking.
Tools You'll Need
- •Salt your pasta water generously. It's your first chance to season the pasta itself.
- •Rinse the pasta in cold water. It keeps the noodles from sticking together and turning gummy.
- •Don't be shy with the dressing. The pasta will absorb a lot of it as it sits.
- •Save the fresh basil for the very end so it stays bright green and doesn't wilt.