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Bright, bold, and easy to make—this Antipasto Pasta Salad is the perfect crowd-pleaser for any gathering or meal prep plan.
Know Before You Scroll
Flavor Profile
Salty, savory, herby, and tangy—with every bite loaded with Italian deli vibes thanks to the cured meats, creamy mozzarella, and pesto-spiked dressing.
Difficulty Level
Super easy. Just boil, chop, and toss. It’s mostly assembly with a few quick-prep ingredients.
What You’ll Need
Rotini pasta, salami, pepperoni, prosciutto, artichoke hearts, cherry tomatoes, olives, roasted red peppers, mozzarella, red onion, fresh basil, olive oil, red wine vinegar, pesto, salt, pepper.
Top Tip
Let it chill before serving! A 30-minute rest in the fridge gives the flavors time to soak in and come alive.
Ingredient Swaps
No rotini? Penne or fusilli are great backups. Don’t love olives? Try capers or skip them altogether.
Equipment
Large pot, colander, mixing bowl, knife, cutting board, whisk or jar with lid.
Family Favorite Antipasto Pasta Salad
A version of this Italian antipasto pasta salad has been one of my son’s favorite meals since he was four years old—he’s a teenager now, and honestly, it’s still in regular rotation. He’s always loved a lighter version that’s more of a green salad, with lettuce, carrots, and just a little pasta mixed in (feel free to try it—it totally works). The salty combo of Italian meats and cheese has always been his thing, so that part never changed. But over time, I started adapting the recipe into a pasta salad for you—something quick and easy, with minimal chopping and maximum flavor. I added extra antipasto favorites like roasted red peppers, olives, and artichokes, and swapped out the usual bottled dressing for a punchy pesto vinaigrette that ties everything together. It’s bold, simple, and full of big Italian energy in every bite.
Ingredient Notes
Pasta
Best Choice
I used rotini for this because its twisty shape grabs onto the dressing and little bits of everything. Other pasta choices like
Fusilli, penne, bowtie (farfalle), or medium shells also work.
Substitutions
You can swap in gluten-free pasta—just keep an eye on the cook time to avoid mushiness. Chickpea or lentil-based pasta is a great choice for a little protein boost.
Italian Meats and Cheese
Best Choice
I use salami, pepperoni, prosciutto, and mozzarella for serious Italian deli vibes. Hard salami, thick-cut pepperoni, and paper-thin prosciutto rolled into rounds work perfectly. For creaminess, add mini mozzarella balls (ciliegine) or fresh mozzarella chunks.
Substitutions
No prosciutto? Try capicola. No mozzarella? Swap in cubed provolone or even a few crumbles of feta for a brinier bite.
Where to Find
Look in the deli section for cured meats and near the specialty cheeses for mozzarella—usually in tubs near fresh pasta or Italian cheeses.
Antipasto Choices
Best Choice
Artichoke Hearts, Roasted Red Peppers, Olives – These are the flavor boosters! I used canned or jarred artichoke hearts, drained and quartered, roasted red peppers, thinly sliced, and a mix of olives—green, black, and kalamata for salty, briny goodness.
Substitutions
Use sun-dried tomatoes instead of peppers, or marinated artichokes for extra tang. Not an olive fan? Try capers for a similar vibe with less bulk.
Where to Find
Usually in the condiment aisle near pickles and mustard, or in the international/Mediterranean section.
Fresh Veggies and Herbs
Best Choice
Cherry Tomatoes, Red Onion, Fresh Basil keep things light, fresh and classic.
Substitutions
Use grape tomatoes or diced Roma tomatoes, swap red onion for shallots or even pickled onions, and sub basil with parsley or baby arugula if needed.
For the Vinaigrette
Best Choice
I use extra-virgin olive oil, red wine vinegar, and my own homemade pesto for a bright, herby vinaigrette that really brings this salad to life.
Substitutions
Light olive oil or avocado oil work fine. Swap in white wine vinegar or apple cider vinegar if that’s what you have. Store-bought refrigerated pesto is a great shortcut.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Boil the Pasta
We’re starting off with 8 ounces of dry rotini. Get that into a big pot of salted boiling water and cook it till it’s just al dente. You want a little bite here—nothing mushy. Drain it, rinse with cold water, and let it cool completely.
2
Whisk the Dressing
While that pasta cools, let’s make our dreamy vinaigrette. In a bowl or jar, whisk together ½ cup olive oil, ¼ cup red wine vinegar, and 3 tablespoons of pesto. Add a pinch of salt, a little black pepper, and give it a taste. This dressing is the flavor-maker!
3
Prep the Antipasto Add-Ins
Now for the good stuff—this is where it gets fun. Chop up 6 ounces each of hard salami, pepperoni, and prosciutto. Quarter 1 cup of canned artichoke hearts, halve 2 cups of cherry tomatoes and 1 cup of mixed olives, and slice ½ cup of roasted red peppers. Cube or use mini balls of 8 ounces of fresh mozzarella. Slice up ¼ cup red onion and a handful of fresh basil. SO much color. SO much flavor.
4
Toss, Chill, and Serve
In a big bowl, combine the cooked pasta with all the meats, veggies, and cheese. Pour over the pesto vinaigrette and toss gently but thoroughly so every nook and cranny gets coated. Cover and chill for at least 30 minutes to let those bold, briny, herby flavors come together. Before serving, give it a quick toss and add a splash of olive oil or vinegar if it needs a little refresh. And that’s it—an easy Italian antipasto pasta salad that’s totally picnic-ready, meal-prep-friendly, and full of flavor in every bite.
If you’re making ahead, add the basil just before serving to keep it from wilting too much.
Perfect Pairings
Recipe
Antipasto Pasta Salad
Ingredients
- 8 oz dry rotini pasta (or your favorite salad pasta)
- 6 oz hard salami (chopped)
- 6 oz pepperoni (chopped)
- 6 oz prosciutto slices (rolled and chopped into rounds)
- 1 cup artichoke hearts (canned or jarred, drained & quartered)
- 2 cups cherry tomatoes (halved)
- 1 cup olives (pitted & halved (black, kalamata, green or a mixture))
- ½ cup roasted red peppers (jarred , sliced)
- 8 oz fresh mozzarella (mini balls or chopped into chunks)
- ¼ cup red onion (sliced thin)
- ¼ cup fresh basil (sliced thin)
For the Italian vinaigrette:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 tablespoons pesto
- Salt & black pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and pesto until smooth and emulsified. Season with a pinch of salt and freshly ground black pepper. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cooked pasta, salami, pepperoni, prosciutto, artichoke hearts, cherry tomatoes, olives, roasted red peppers, mozzarella, red onion, and basil.
- Pour the vinaigrette over the pasta salad and toss until everything is evenly coated. Make sure the dressing gets into all the nooks and crannies — those flavors are everything!
- Cover and refrigerate for at least 30 minutes before serving to let the flavors mingle. Give it a gentle toss before serving, and if needed, add a little more olive oil or a splash of vinegar to refresh it.
Tips
Erren’s TopTips
Don’t skip the rinse.Rinsing the pasta after cooking might feel weird, but trust me—it cools it down fast and stops the cooking process. No one wants mushy pasta in a cold salad. Cut small, toss big.
Make sure everything is bite-sized. You want the perfect forkful with a little bit of everything—pasta, cheese, meat, veggie, boom. Uniform pieces = better flavor in every bite. Use a real pesto.
Go for a pesto with fresh basil and real Parmesan, not the shelf-stable jar that lives forever in your pantry. The better the pesto, the better the dressing. Homemade is great, but refrigerated store-bought is a solid shortcut.
Add the herbs just before serving
If You’re making ahead, add the herbs just before serving to keep them from wilting too much. Let it chill (literally).
Once it’s tossed together, give it at least 30 minutes in the fridge before serving. That rest time helps the flavors soak into the pasta instead of just sitting on top. Make it your own.
Don’t like olives? Skip them. Have sun-dried tomatoes instead of roasted red peppers? Go for it. This salad is super flexible, and it’s hard to mess up once you’ve got the basics down.
Storage & Freezing Instructions
Fridge:Store the pasta salad in an airtight container in the fridge for up to 4 days. It actually gets better after a day because the flavors continue to mingle. If it looks a little dry after sitting, just drizzle in a splash of olive oil or vinegar and give it a quick toss to bring it back to life. Freezer:
This pasta salad is not freezer-friendly. The texture of the fresh mozzarella, tomatoes, and basil won’t hold up to freezing and thawing. But! You can freeze any leftover chopped salami, pepperoni, or prosciutto to use in your next batch.
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FAQs
Can I make this pasta salad ahead of time?
Yes! It’s actually better when made ahead. Make it the day before your event, let it chill overnight, and give it a quick toss before serving. You might need to refresh the dressing with a bit more oil or vinegar.
What’s the best pasta to use?
Short pasta is best—rotini, penne, fusilli, or even bowtie. Look for shapes with ridges or curves so they can grab onto that pesto vinaigrette.
Is this pasta salad served cold or warm?
This pasta salad is served cold. It’s a chilled pasta salad and should be served straight from the fridge—or close to it. Great for picnics, potlucks, and no-oven summer nights.
Can I use bottled Italian dressing instead of the homemade one?
You can, but the flavor won’t be the same. The homemade pesto vinaigrette is what makes this dish pop. If you need to save time, look for a good-quality pesto-based dressing from the refrigerated section.
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