Antipasto Italian Pasta Salad is a delicious twist to your traditional pasta salad that uses salami, green olives, mozzarella, and roasted red peppers. Don’t miss this easy make-ahead pasta salad with all of the delicious flavors you would find on an antipasto platter.
Great for barbecues, brunches, or a make-ahead lunch, the flavors of this Italian Pasta Salad are a real crowd pleaser. It’s guaranteed to be your new favorite pasta salad recipe.
This is a great dish to make ahead. Plus, it’s a perfect salad to substitute your favorite antipasto platter ingredients.
Italian Pasta Salad recipe uses:
- Rotini pasta
- cherry tomatoes
- green olives
- roasted red bell peppers
Additionally, you can substitute or add in other antipasto ingredients like artichoke hearts, sun dried tomatoes, black olives, or other cheeses. It’s a great way to use up what you have on hand!
It’s the perfect side dish for every occasion! I like to make this ahead and serve at barbecues, pot lucks, and holidays. Also, it keeps well in the refrigerator for up to four days.
Italian Pasta Salad is a simple recipe that’s easy to prepare. Moreover, it’s a great recipe to make ahead and seems to get better the longer it sits. (A tip for making a day ahead, toss with only half the dressing. Toss with the remainder of the dressing right before you plan on serving.)
How to Make Italian Pasta Salad
This pasta salad is super easy to make. Firstly, just boil the pasta and let cool slightly. You can rinse with cold water to cool the pasta quicker if desired.
While the pasta cooks, prepare the remaining ingredients. You will need to cut the cherry tomatoes in half, dice the salami and olives, and cube the mozzarella. If the jarred roasted red bell peppers are big, you will need to dice those as well.
Then, place the rotini pasta in a large bowl and add in the tomatoes, olives, salami, roasted red bell peppers, and mozzarella. Then, prepare the dressing for the salad.
Simple Italian Dressing
The key to making a delicious and simple pasta salad is having a dressing that mimics those antipasto flavors: olive oil, red wine vinegar, garlic, oregano, and salt. I also add Dijon mustard to give it a creamier texture.
Place all of the dressing ingredients in a mason jar or old jar like I did here. Then, place on the lid and shake until combined.
Then, toss the pasta with some of the dressing and the remaining ingredients. Also, feel free to add in or substitute whatever flavors you prefer and whatever ingredients you have on hand.
Party foods like this are always a hit and so easy to make. Takes up less space than an antipasto platter but with all of those delicious flavors.
If you love easy pasta salads, be sure to check out:
Hope you enjoy this Italian Pasta Salad, Antipasto-style! Please comment below if you make this salad.
Italian Pasta Salad
- 1 pound rotini pasta
- 4 ounces salami, diced
- 8 ounces mozzarella, diced
- ¾ cup sliced green olives
- 1 cup roasted bell pepper, diced
- 2 cups cherry tomatoes, cut in half
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- Cook pasta according to package directions until al dente. Set aside to cool.
- In a large bowl add cooled pasta along with salami, mozzarella, olives, bell peppers, and cherry tomatoes.
- Make dressing. Combine all dressing ingredients and whisk or shake in a glass jar. Pour over pasta salad and toss. Chill for at least an hour.