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
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Cook the Pasta Perfectly:
- 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.
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Whisk the Vinaigrette:
- 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.
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Assemble the Salad:
- 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.
Chef's Tips
Feel free to add other antipasto ingredients you love! Sun-dried tomatoes, pepperoncini, or salami made from beef or turkey would be delicious.,The red onion can be soaked in cold water for 10 minutes to mellow its sharp bite.
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
- 01 1 lb rotini or fusilli pasta
- 02 1 pint cherry tomatoes, halved
- 03 1 English cucumber, diced
- 04 1/2 red onion, thinly sliced
- 05 1 (6 oz) can black olives, drained and halved
- 06 8 oz fresh mozzarella pearls
- 07 1 (14 oz) can artichoke hearts, drained and chopped
- 08 1 cup roasted red peppers, chopped
- 09 4 oz turkey pepperoni, quartered (optional)
For the Italian Vinaigrette
- 01 1/2 cup extra virgin olive oil
- 02 1/4 cup red wine vinegar
- 03 1 tablespoon Dijon mustard
- 04 2 cloves garlic, minced
- 05 1 teaspoon dried oregano
- 06 1/2 teaspoon salt, or to taste
- 07 1/4 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
- 1 Feel free to add other antipasto ingredients you love! Sun-dried tomatoes, pepperoncini, or salami made from beef or turkey would be delicious.
- 2 The red onion can be soaked in cold water for 10 minutes to mellow its sharp bite.
Tools You'll Need
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Large pot for cooking pasta
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Colander
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Large mixing bowl
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Small bowl or jar for dressing
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Whisk
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Cutting board
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Chef's knife
Must-Know Tips
- 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.
Professional Secrets
- Add a handful of fresh basil or parsley right before serving. It adds a pop of fresh, bright flavor and color.
- Use a mix of olives, like Kalamata and green olives, for more complex flavor.
- A tiny pinch of sugar in the vinaigrette can balance the acidity of the vinegar beautifully.
- For extra flavor, marinate the mozzarella pearls in a little bit of the dressing for 15 minutes before adding them to the salad.
Recipe by
Noah Bennett“I believe lunch should never be boring — quick, colorful, and satisfying meals to power through your day!” 🌯🥗
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