Antipasto Salad
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This quick and easy 20-minute Antipasto Salad is amazing! The recipe is everything that makes antipasto so popular with delicious Italian cheeses, meaty salami, fresh tomatoes, artichokes, salty Kalamata olives, and more! It’s then tossed with perfectly cooked pasta and a delicious homemade Italian herby balsamic dressing.
The Best Antipasto Salad Recipe
First off, I love pasta salad! And I love antipasto! I mean who doesn’t love small bite-sized portions of Italian yumminess on a big platter!?! It’s one of those things that is so simple but I could eat all the time. So what is antipasto salad? It’s a combination of antipasto and pasta salad all in one dish.
Yet, if you aren’t familiar with antipasto, it’s basically like an Italian appetizer that is traditionally served as the first course of an Italian meal. It’s typically a combination of cured meats, cheese, olives, pepperoncini, artichoke hearts, mushrooms, and various vegetables in oil and vinegar. The assortment is normally served as small bite-size portions on a larger platter for everyone to share.
Antipasto itself is so yummy and I think this pasta salad is even better with the layered flavors of savory meats, cheeses, and pasta along with herby goodness in each bite. It’s a salad to serve alongside burgers at a BBQ with your favorite potato salad and coleslaw. Or, even just serve it alone as your main meal! It’s filling and full of so much flavor. I think you are going to love this antipasto salad as much as I do!
Why We Love This Antipasto Salad
- Quick And Easy! This 20-minute simple antipasto salad recipe is so easy to throw together in no time. All you have to do is boil the pasta, make a quick Italian dressing, toss all the antipasto ingredients together with the pasta, and chill!
- Delicious Italian Classic! Antipasto salad is full of tasty Italian cheeses, salami, veggies, and olives and then tossed in a perfectly balanced balsamic dressing full of herbs making it unbelievably delicious! And to make a vegetarian antipasto salad all you have to do is omit the salami!
- Potluck Perfect! Pasta salad is hands-down one of the best potluck dishes ever invented! You can make it hours ahead of time or even the night before. Then grab it and go! And this antipasto pasta salad is a crowd pleaser that is sure to impress.
Antipasto Salad
- Pasta – Any bite size shape pasta will work such as rotini, fusilli, farfalle, penne, or rigatoni.
- Genoa Salami – I used Genoa salami, any type of salami will be delicious in this pasta salad. You can also add other meats such as pepperoni or prosciutto.
- Cherry Tomatoes – Use the best quality fresh ripe tomatoes you can find. I used cherry tomatoes, but you can also use grape tomatoes as well.
- Artichoke Hearts – You will need canned artichoke hearts for the salad. They are typically sold near the salad dressing in most markets.
- Mozzarella Cheese – Cubed mozzarella cheese is used. So be sure not to buy shredded. You can sub this with mini bocconcini which are small mozzarella balls, or provolone cheese.
- Black Kalamata Olives – You will find these sold in jars at the grocery store. They add a lovely saltiness that compliments the cheeses in the dish. If you like green olives, feel free to use those instead.
- Roasted Red Peppers – Sold in both jars and sometimes cans, they add a gentle spice to the antipasto salad.
- Red Onion – A little spicier than yellow onions they are perfect in this recipe.
- Asiago Cheese – Very similar to parmesan cheese, but it’s a tad creamier and has a hint of a nutty flavor. You can also use Parmesan too if you prefer.
Vinaigrette
- Italian Salad Dressing Mix – Found in a packet, dry Italian salad dressing mix is used to season the vinaigrette. However, if you can’t find any just use Italian seasoning, a dash of garlic, a pinch of sugar, and some salt instead.
- Olive Oil – You want to use extra virgin olive oil. Ideally, Italian and of decent quality.
- Balsamic Vinegar – It has a slight sweetness and perfectly balances all the salty flavors. You can also use red wine vinegar if you don’t have any balsamic vinegar on hand.
- Herbs – Dried oregano and dried parsley are both classic herbs used in many Italian recipes.
- Salt – No recipe would be complete without a touch of salt to season the ingredients and bring out the flavors.
- Black Pepper – It’s best to use freshly ground black pepper.
- Boil the pasta. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package. You will need about 2 gallons of water for one pound of pasta and about 2 tablespoons of salt to season the water well. Then drain the pasta and toss with some olive oil to keep it from sticking together, but do not rinse the pasta.
- Make the antipasto salad. Add the drained pasta and all the other salad ingredients together in a large bowl and toss to combine.
- Make the salad dressing. Add all the dressing ingredients into a small bowl and whisk well. You can also put all the ingredients into a small jar and then shake well to combine. Whichever way you choose, just make sure to fully combine as you want the dressing to emulsify a bit, which will help the pasta to absorb the dressing.
- Toss and serve. Pour the prepared salad dressing over the antipasto salad and toss well. Then chill for at least one hour to let the flavors meld before serving.
What Types Of Pasta Can I Use?
You can use any shape of bite-size pasta you like including rotini, fusilli, farfalle, penne, or rigatoni. It’s totally up to you and they are all delicious choices.
Can I Make This Recipe Gluten-Free?
Yes! Just use your favorite gluten-free pasta to make the recipe. And also read the label on the Italian salad dressing mix you choose to ensure that it is gluten-free.
Can I Make This Recipe Vegan?
Yes! Just omit the salami and cheese and it’s now vegan. You can also use a vegan parmesan in place of the non-vegan cheese and vegan sausage in place of the salami if you like.
Expert Tips
- Use quality ingredients. Italian antipasto salad recipes are all about very simple, but high-quality ingredients. It’s the refined flavor of better olive oil, cheeses, and meats that make a noticeable difference.
- Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks for added flavor.
- Do not rinse the cooked pasta. Once it’s done cooking, only drain the pasta. You do not want to rinse away the starch that will help the dressing adhere to the pasta.
- Chill for at least an hour. This pasta needs to chill for at least one hour before serving. Ideally, a little longer as it gives the flavors time to meld together more.
Leftovers
Antipasto pasta salad will keep in the fridge for up to 6 days in an airtight container. In fact, this pasta salad is often even better the next day! Which makes leftovers perfect for lunch!
Other Delicious Pasta Salad To Try
- Italian Pasta Salad
- Greek Pasta Salad
- Taco Pasta Salad
- Chicken Ranch Pasta Salad
- Asparagus and Peas Pasta Salad
- Deviled Egg Macaroni Salad
- Tuna Macaroni Salad
- Cowboy Pasta Salad
- Dill Pickle Pasta Salad
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Antipasto Salad
Video
Ingredients
Antipasto Salad
- 1 pound dry pasta (such as penne, rotini, farfale, etc.)
- 1 cup Genoa salami (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup artichoke hearts (canned)
- 1 cup mozzarella (cut into bite size pieces)
- ½ cup Kalamata olives (pitted)
- ½ cup roasted red peppers (cut into thin strips)
- ½ medium red onion (sliced)
- ½ cup Asiago cheese (grated)
Vinaigrette
- 1 tablespoon dry Italian salad dressing mix
- ½ cup olive oil (extra virgin)
- ¼ cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil the pasta. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package. You will need about 2 gallons of water for one pound of pasta and about 2 tablespoons of salt to season the water well. Then drain the pasta and toss with some olive oil to keep it from sticking together, but do not rinse the pasta.
- Make the antipasto salad. Add the drained pasta and all the other salad ingredients together in a large bowl and toss to combine.
- Make the salad dressing. Add all the dressing ingredients into a small bowl and whisk well. You can also put all the ingredients into a small jar and then shake well to combine. Whichever way you choose, just make sure to fully combine as you want the dressing to emulsify a bit, which will help the pasta to absorb the dressing.
- Toss and serve. Pour the prepared salad dressing over the antipasto salad and toss well. Then chill for at least one hour to let the flavors meld before serving.
Notes
- Use quality ingredients. Italian antipasto salad recipes are all about very simple, but high-quality ingredients. It’s the refined flavor of better olive oil, cheeses, and meats that make a noticeable difference.
- Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks for added flavor.
- Do not rinse the cooked pasta. Once it’s done cooking, only drain the pasta. You do not want to rinse away the starch that will help the dressing adhere to the pasta.
- Chill for at least an hour. This pasta needs to chill for at least one hour before serving. Ideally, a little longer as it gives the flavors time to meld together more.
- Antipasto pasta salad will keep in the fridge for up to 6 days in an airtight container. In fact, this pasta salad is often even better the next day! Which makes leftovers perfect for lunch!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
