There’s something about the vibrant colors and bold flavors of an antipasto that just sparks instant joy, and when you combine all those delicious elements with pasta, you get an irresistible culinary celebration in a bowl. The Antipasto Pasta Salad Recipe is a fantastic way to bring together crunchy, savory, tangy, and creamy ingredients for an Italian-inspired dish that’s perfect for gatherings, potlucks, or a lively weeknight dinner. It’s loaded with fresh veggies, savory salami, tangy pepperoncini, and luscious mozzarella pearls, all dressed in a zesty vinaigrette that ties everything together beautifully. I promise, this salad will quickly become one of your favorite go-to recipes!
Ingredients You’ll Need
This Antipasto Pasta Salad Recipe uses simple but essential ingredients that perfectly balance each other in flavor and texture. Each item adds its unique personality to the dish, from the hearty penne pasta to the tangy marinated artichokes, making this salad as delicious as it is colorful.
- 8 oz penne pasta: The perfect sturdy shape to hold all the dressing and savory bits without getting mushy.
- 2 roma tomatoes, chopped: Adds fresh juiciness and bright color to lighten up the salad.
- 1 cup roasted red pepper slices: Offers a smoky sweetness that complements the tangy elements beautifully.
- 1 cup sliced pepperoncini peppers: A zesty kick of mild heat and vibrant crunch to awaken your palate.
- 8 oz thinly sliced salami: Brings rich, salty depth and meaty texture that makes the salad hearty.
- 4 oz fresh mozzarella pearls: Creamy, tender bites that balance the acidity and spice in every mouthful.
- 1 (6-oz) jar marinated artichoke hearts: Adds a delightful tang while the marinade doubles as part of the dressing.
- â…“ cup chopped red onion: Provides a sharp, slightly sweet note that cuts through the richness.
- â…“ cup reserved artichoke heart liquid (or olive oil): The secret to a perfectly flavored dressing full of depth.
- ¼ cup red wine vinegar: Brings acidity that brightens and ties all the flavors together.
- ½ tsp garlic powder: Adds subtle warmth without overwhelming the fresh ingredients.
- ½ tsp Italian seasoning: A fragrant herb blend that evokes classic Italian flavors.
- Salt and pepper to taste: Essential seasonings that enhance every component of the salad.
How to Make Antipasto Pasta Salad Recipe
Step 1: Cook the Pasta to Al Dente Perfection
Start by bringing a large pot of water to a rapid boil and adding a generous pinch of salt. Toss in your penne pasta and cook it according to the package instructions until it’s al dente—just tender with a slight bite. Drain the pasta and rinse quickly under cold water to stop the cooking process and cool it down. This step is crucial because it keeps the pasta firm enough to hold all those wonderful ingredients without turning mushy.
Step 2: Combine All the Fresh and Flavorful Ingredients
Grab a large mixing bowl and start layering in the goodness—chopped roma tomatoes, roasted red peppers, sliced pepperoncini, thinly sliced salami, creamy mozzarella pearls, marinated artichoke hearts, and the sharp red onion. Toss everything gently so the colors and textures start mingling. Trust me, the moment your eyes feast on this vibrant medley, you’ll be eager for the next step!
Step 3: Whisk Together the Tangy Dressing
In a smaller bowl, whisk the reserved artichoke heart liquid or olive oil along with red wine vinegar, garlic powder, Italian seasoning, salt, and fresh cracked black pepper. This dressing is light yet packed with flavor, perfectly complementing the hearty and tangy components in the salad. The marinade from the artichokes is a game-changer here, adding a unique depth and brightness you won’t want to miss.
Step 4: Dress and Toss Until Every Bite is Perfect
Pour your lovingly prepared dressing over the pasta and antipasto mix. Gently toss everything together to ensure every piece is wonderfully coated without bruising the delicate mozzarella or wilting the tomatoes. This is the moment all the flavors come together harmoniously, resulting in a salad that’s bursting with Italian-inspired vibrancy and zest.
How to Serve Antipasto Pasta Salad Recipe
Garnishes
To elevate the presentation and flavor, sprinkle fresh basil leaves or finely chopped fresh parsley on top. These herbs not only add a fresh pop of color but infuse subtle aromatic notes that brighten the entire dish, giving your Antipasto Pasta Salad Recipe that homemade, irresistible charm.
Side Dishes
This salad is a star all on its own but pairs wonderfully with crusty Italian bread or garlic focaccia, allowing you to scoop up every last drop of the vinaigrette. When serving at a summer barbecue or picnic, it complements grilled chicken or sausages for a complete feast full of bold, balanced flavors.
Creative Ways to Present
For a stunning centerpiece, toss everything in a large, clear glass bowl so the vibrant layers are visible. Alternatively, serve it in individual mason jars or colorful bowls for easy single servings at parties. You could even stuff the salad inside hollowed-out bell peppers or tomatoes for a delightful, bite-size twist!
Make Ahead and Storage
Storing Leftovers
Antipasto Pasta Salad Recipe tastes fantastic chilled, so store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, letting the flavors mingle even more. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
Because this salad contains fresh ingredients like tomatoes, mozzarella, and salami, freezing is not recommended. The texture of these elements doesn’t hold up well to freezing and thawing, which can result in a watery and less appealing salad.
Reheating
This salad is best enjoyed cold or at room temperature to appreciate the fresh flavors and textures. If you prefer a warm pasta salad, you can gently warm the cooked pasta separately and toss with some dressing and antipasto elements, but I personally adore this Antipasto Pasta Salad Recipe chilled for that perfect refreshing bite every time.
FAQs
Can I use a different type of pasta?
Absolutely! While penne is ideal for its shape and sturdiness, you can substitute with rotini, farfalle, or even bowtie pasta. Just make sure to cook it al dente to maintain texture when mixed with the other ingredients.
Is this salad gluten-free?
The original recipe uses traditional pasta, which contains gluten. However, you can easily make it gluten-free by swapping penne pasta for your favorite gluten-free pasta variety without sacrificing any of the flavor or texture.
Can I add more protein?
Yes! This salad is versatile and welcomes additions like grilled chicken, cooked shrimp, or even chickpeas for extra protein. Just be mindful to balance the flavors so the antipasto elements still shine.
How long can I prepare this salad in advance?
You can prepare everything up to a day ahead, but it’s best to keep the dressing separate and toss just before serving to keep the pasta and vegetables fresh and prevent sogginess.
What can I use instead of pepperoncini peppers?
If you prefer a milder flavor or don’t have pepperoncini on hand, sliced mild banana peppers or green olives make excellent substitutes that provide a similar tang and crunch.
Final Thoughts
This Antipasto Pasta Salad Recipe has all the charm of a classic antipasto platter combined with the comforting heartiness of pasta, making it a true crowd-pleaser for any occasion. Once you try it, you’ll understand why I love sharing this recipe with friends and family—it’s simple, flavorful, and endlessly satisfying. So go ahead, gather your ingredients, and dive into this colorful, zesty salad that’s bound to brighten your table and your taste buds!
Print
Antipasto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Antipasto Pasta Salad combining al dente penne pasta with savory salami, fresh mozzarella pearls, tangy marinated artichoke hearts, and a zesty Italian-inspired dressing. Perfect for potlucks, picnics, or as a light meal that captures the essence of classic Italian antipasto.
Ingredients
Pasta
- 8 oz penne pasta
Vegetables
- 2 roma tomatoes, chopped
- 1 cup roasted red pepper slices
- 1 cup sliced pepperoncini peppers
- 1 (6-oz) jar marinated artichoke hearts (save liquid)
- â…“ cup chopped red onion
Protein & Cheese
- 8 oz thinly sliced salami
- 4 oz fresh mozzarella pearls
Dressing
- â…“ cup reserved artichoke heart liquid (or olive oil)
- ¼ cup red wine vinegar
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and rinse under cold water to cool it down completely, then set aside.
- Combine the salad ingredients: In a large bowl, gently toss the cooked and cooled pasta with chopped roma tomatoes, roasted red pepper slices, sliced pepperoncini peppers, thinly sliced salami, fresh mozzarella pearls, marinated artichoke hearts, and chopped red onion until well mixed.
- Prepare the dressing: In a small bowl, whisk together the reserved liquid from the marinated artichoke hearts or olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, and freshly ground black pepper until emulsified and flavorful.
- Toss salad with dressing: Pour the prepared dressing over the pasta salad mixture and toss thoroughly to coat all the ingredients evenly.
- Garnish and serve: Garnish the salad with fresh basil or fresh parsley leaves for a pop of color and added freshness. Serve immediately or refrigerate until ready to serve.
Notes
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- You can substitute the salami with other cured meats such as pepperoni or soppressata if preferred.
- If you prefer a milder salad, reduce the quantity of pepperoncini peppers or remove the seeds.
- Use gluten-free pasta to make this salad gluten-free.
- To make ahead: prepare the salad and dressing separately and combine just before serving.
