Antipasto Pasta Salad

A bowl of antipasto salad with pasta, herbs, tomatoes, mozzarella pearls, and olives.

5 from 1 vote

Antipasto pasta salad is a colorful Italian pasta salad with salami, mozzarella, artichoke hearts, olives, tomatoes, and pepperoncini tossed in a zesty homemade Italian vinaigrette. Make it ahead for picnics, potlucks, BBQs, or easy summer meals.

Prep Time20

Cook Time13

Total Time33

Course: pasta, Salad

Cuisine: Italian

Servings: to 8

Calories: 395kcal

Author: Sally Cameron

Equipment

5-6 quart pot for cooking pasta
strainer or sieve

Ingredients

8 ounces fusilli pasta, gluten-free or regular pasta or other small shape
5-6 ounces dry salami (Genoa) diced or chopped
6 ounces Perline mozzarella drained well, save extra in the brine
1 cup cherry or grape tomatoes halved
¾ cup quartered artichoke hearts in water drained well, chopped if needed
½ cup olives, black pitted Kalamata or green Caselvestrano or a little of both
⅓ cup sliced pepperoncini
2 tablespoons fresh parsley
½ tablespoons fresh chopped oregano
½ - ¾ cup Italian dressing more as needed

Instructions

Cook the pasta

Cook the pasta according to the package directions until al dente. Drain, rinse briefly under cold water, and spread on a baking sheet or large platter to cool.

Prep the antipasto ingredients

While the pasta cools, chop the salami, halve the tomatoes if needed, drain and chop the artichoke hearts, slice the pepperoncini, and cut the roasted peppers into strips. Drain the mozzarella pearls if packed in water.

Make the dressing

Whisk together the Italian dressing ingredients in a small bowl or shake them in a jar. If using my homemade Italian dressing, prepare it ahead of time.

Assemble the salad

Add the cooled pasta, salami, mozzarella, tomatoes, olives, artichoke hearts, pepperoncini, roasted peppers, oregano, and parsley to a large bowl.

Dress and chill

Pour the dressing over the salad and toss gently to combine. Refrigerate for 30 minutes before serving to allow the flavors to mingle.

Serve

Taste and adjust seasoning if needed. Serve chilled or slightly cool from the refrigerator.

Notes

Note for gluten-free pasta - I use the Rummo GF Fusilli cooked for the full 13 minutes. It works well in pasta salad and does not get mushy. I have not tested other brands.

Variations:

Cheese – If you can’t find perline, use ciliegine and halve or quarter them into bite-sized pieces. Cubed Fontina is nice in place of the mozzarella, and provolone works well too.
Roasted peppers – Use jarred roasted red peppers, drained and sliced.
Tomato variation – Swap fresh tomatoes for drained, chopped, sun-dried tomatoes or roasted cherry tomatoes when you want a richer, more intense flavor.

Nutrition