Easy Italian Antipasto Pasta Salad

Servings: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Introduction

Italian Pasta Salad is a vibrant, satisfying, and flavor-packed dish that brings the bold charm of classic Italian antipasto straight to your table. This Easy Italian Antipasto Pasta Salad combines tender pasta, salty cured meats, creamy mozzarella, crisp vegetables, and bright herbs, all tossed in a tangy homemade dressing. What makes it special is how effortlessly it balances freshness and richness in every bite.

Quick tip: rinse the cooked pasta under cold water, then toss with a touch of olive oil to prevent sticking and help the dressing coat evenly.

Ingredients

For the Salad

• 12 oz pasta (340 g), rotini or farfalle
• 1 cup cherry tomatoes, halved (150 g)
• 1 cup cucumber, diced (150 g)
• 1/2 cup red onion, thinly sliced (75 g)
• 1/2 cup roasted red peppers, chopped (75 g)
• 1 cup fresh mozzarella pearls (150 g)
• 1/2 cup sliced black olives (70 g)
• 1/2 cup salami slices, quartered (85 g)
• 1/4 cup pepperoncini, sliced (30 g)
• 1/4 cup fresh basil, chopped (10 g)

For the Italian Dressing

• 1/3 cup olive oil (80 ml)
• 3 tbsp red wine vinegar (45 ml)
• 1 tbsp lemon juice (15 ml)
• 1 tsp honey (7 g)
• 1 tsp dried oregano (1 g)
• 1 tsp garlic powder (3 g)
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (1 g)
• 1/2 tsp chili flakes (optional)

Step-by-Step Instructions

1. Cook the pasta.
   Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool. Toss with a tiny splash of olive oil to prevent sticking.
2. Prep the mix-ins.
   Chop tomatoes, cucumbers, roasted peppers, pepperoncini, basil, and onions into bite-sized pieces. Slice or quarter the salami. Keep everything uniform for balanced bites.
3. Combine the salad ingredients.
   In a large mixing bowl, add the cooled pasta, vegetables, mozzarella, olives, and salami. Toss gently to distribute the ingredients evenly.
4. Make the dressing.
   Whisk olive oil, red wine vinegar, lemon juice, honey, oregano, garlic powder, salt, pepper, and chili flakes until emulsified and aromatic.
5. Dress the salad.
   Pour the dressing over the pasta mixture and toss thoroughly so every noodle and ingredient is coated. Let it rest for at least 10 minutes to allow flavors to blend.
6. Add the basil.
   Fresh basil bruises easily, so add it just before serving for maximum aroma and vibrant color.
7. Serve chilled or slightly cool.
   This salad is perfect for meal prep, picnics, BBQs, and potlucks. It tastes even better the next day.

FAQs

Can I store this pasta salad in the fridge?

Yes. Store it in an airtight container for up to 3 days. Add fresh basil right before serving for the best flavor.

Can I swap the salami?

Definitely. Try pepperoni, grilled chicken, or keep it vegetarian with marinated artichokes or chickpeas.

How do I keep the pasta from drying out?

Add a tablespoon of olive oil before storing, and refresh with a splash of dressing before serving.

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