Easy Italian Antipasto Pasta Salad Recipe
Perfect for Potlucks Salads.
A vibrant pasta salad loaded with classic Italian antipasto ingredients, tossed in a simple homemade vinaigrette. Perfect for potlucks and light meals.
I remember my mom making a version of this for our family gatherings. Her kitchen would smell like fresh basil and tangy vinegar. I've tweaked her recipe over the years, adding little things I love, like those tiny mozzarella pearls and artichoke hearts. It feels like a little piece of my childhood, but with my own quiet touch. It’s less about a perfect recipe and more about that feeling of sharing good, simple food with people you love.
Why This Salad is a Keeper
- •It comes together so quickly, which is a lifesaver on busy days.
- •The flavors are bright, savory, and incredibly satisfying.
- •Perfect for making ahead; it honestly tastes even better the next day.
- •It's a full meal in one bowl. So simple.
- •You can customize it with whatever antipasto ingredients you have on hand.
- •It just looks so beautiful and colorful on the table.
Wow, this salad was a huge hit at our barbecue! I made a double batch and there wasn't a single bite left. The dressing is perfect—so much better than store-bought. Thank you for this wonderful, easy recipe!
Essential Ingredient Guide
- Rotini Pasta: The corkscrew shape is just perfect for catching all the little bits of ingredients and that delicious vinaigrette. Any short pasta with ridges will work well, though.
- Fresh Mozzarella Pearls: These little balls of cheese are so lovely and creamy. They add a soft texture that contrasts nicely with the crunchy vegetables. If you can't find them, just dice a regular ball of fresh mozzarella.
- Red Wine Vinegar: This is the heart of the dressing. It provides a classic, tangy flavor that feels authentically Italian. Don't be tempted to swap it for white vinegar; it just won't be the same.
Complete Cooking Process
- Bring a large pot of salted water to a rolling boil.
- Add the rotini and cook until it's just al dente. You still want a little bite.
- Drain it in a colander and immediately rinse with cold water. This cools it down and keeps it from getting sticky.
- Find a small bowl or a glass jar with a lid.
- Add the olive oil, red wine vinegar, Dijon, minced garlic, and seasonings.
- Whisk it all together until it's emulsified and looks slightly creamy. Or, if using a jar, just shake it well.
- In your biggest bowl, add the cooled pasta.
- Add all your chopped veggies, the mozzarella pearls, olives, and pepperoni.
- Pour the vinaigrette over everything and give it a gentle but thorough toss.
- Make sure every piece of pasta and every vegetable is lightly coated in that lovely dressing.
Frequently Asked Questions
→Can I make this pasta salad ahead of time?
Yes, absolutely! It's actually better when made a few hours or even a day ahead. The pasta soaks up the dressing and the flavors meld beautifully. Just give it a good stir before serving.
→What other types of pasta can I use?
Any short pasta works great. I like fusilli, penne, or farfalle (bowties) because they have nice shapes to hold the dressing and other ingredients.
→How can I make this vegetarian?
It's easy! Simply omit the turkey pepperoni. The salad is still incredibly flavorful and satisfying without it. You could add chickpeas for extra protein if you like.
→Can I use a store-bought Italian dressing?
You can, but I really encourage you to try the homemade vinaigrette. It takes just a few minutes and the flavor is so much fresher and brighter. It really makes a difference.
Easy Italian Antipasto Pasta Salad Recipe
Quick and easy Italian antipasto pasta salad recipe! Perfect for lunch, potlucks, or a light dinner. Enjoy the delicious flavors!
Timing
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 011 lb rotini or fusilli pasta
- 021 pint cherry tomatoes, halved
- 031 English cucumber, diced
- 041/2 red onion, thinly sliced
- 051 (6 oz) can black olives, drained and halved
- 068 oz fresh mozzarella pearls
- 071 (14 oz) can artichoke hearts, drained and chopped
- 081 cup roasted red peppers, chopped
- 094 oz turkey pepperoni, quartered (optional)
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 is cooking, prepare the vinaigrette. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
In a large mixing bowl, combine the cooked pasta with the halved cherry tomatoes, diced cucumber, sliced red onion, black olives, mozzarella pearls, artichoke hearts, roasted red peppers, and turkey pepperoni, if using.
Pour the vinaigrette over the pasta and salad ingredients. Toss gently until everything is evenly coated.
For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This gives the flavors time to meld together. Toss again gently before serving.
Notes & Tips
- 1Feel free to add other antipasto ingredients you love! Sun-dried tomatoes, pepperoncini, or salami made from beef or turkey would be delicious.
- 2The red onion can be soaked in cold water for 10 minutes to mellow its sharp bite.
Tools You'll Need
- •Don't overcook the pasta. Al dente is key for a salad that isn't mushy.
- •Rinse the pasta with cold water to stop the cooking and prevent it from clumping.
- •Let the salad sit for at least 30 minutes before serving to allow the flavors to marry.
- •Taste and adjust the seasoning before you serve. It might need a little extra salt after chilling.