Restaurant-Style Antipasto Pasta Salad at Home

Looking for the ultimate cold pasta salad that’s packed with flavor and easy to make? This Antipasto Pasta Salad is loaded with Italian meats, cheeses, fresh vegetables, and tossed in a homemade vinaigrette dressing. It’s the perfect make-ahead recipe for potlucks, summer BBQs, picnics, or a simple no-fuss lunch. Every bite is bursting with savory, tangy, and fresh flavors that’ll keep everyone coming back for more!

Why You’ll Love Antipasto Pasta Salad

• Full of Bold Italian Flavors – This salad is loaded with all the classic antipasto favorites—salami, pepperoni, olives, Asiago cheese, and more. Every bite gives you a burst of savory goodness. It’s like an Italian deli platter in pasta salad form! Perfect for anyone who loves hearty, flavorful food.

• Perfect for Make-Ahead Meals – This recipe is ideal for prepping ahead of time. The flavors get even better after sitting in the fridge for a few hours. You can make it the night before and it’ll be ready to go the next day. That means less stress and more time to enjoy your meal or event.

• Feeds a Crowd with Ease – With 12 servings, this salad is great for large gatherings like potlucks, cookouts, or family dinners. It’s filling enough to serve as a main dish or as a side alongside grilled meats or sandwiches. Everyone will be asking for the recipe! It’s always a hit at parties.

• Simple Ingredients, Big Taste – You don’t need anything fancy to make this recipe. Just basic pantry items, deli meats, cheese, and some fresh veggies. The homemade dressing comes together in minutes and ties everything together. It’s easy, budget-friendly, and delicious.

• No Special Cooking Skills Required – If you can boil pasta and stir, you can make this dish! There’s no baking or complicated steps involved. Just chop, mix, chill, and serve. It’s perfect for beginner home cooks and seasoned pros alike.

Ingredients For Antipasto Pasta Salad

• Rotini Pasta – The spiral shape holds onto the dressing and other ingredients perfectly. It adds a nice chewy texture to the salad.

• Asiago Cheese – Sharp and creamy, this cheese adds bold flavor and richness to the dish.

• Genoa Salami – A classic Italian meat with a slightly sweet and peppery taste. Adds protein and savory depth.

• Pepperoni Slices – Spicy and flavorful, pepperoni gives this salad a kick and a touch of heat.

• Tomatoes – Fresh and juicy, they balance out the richness of the meats and cheese.

• Red Bell Pepper – Sweet and crunchy, adds color and a fresh bite.

• Green Bell Pepper – Slightly more bitter than red, this gives the salad a balanced vegetable flavor.

• Black Olives – Salty and briny, they bring that classic antipasto touch.

• Dry Italian Dressing Mix – Adds herby seasoning throughout the salad quickly and easily.

• Extra Virgin Olive Oil – The base for the homemade vinaigrette, smooth and rich.

• Balsamic Vinegar – Adds tanginess and a slightly sweet depth to the dressing.

• Dried Oregano – Earthy and bold, perfect for that Italian herb flavor.

• Dried Parsley – Brings a pop of color and light herbal notes.

• Grated Parmesan Cheese – Adds saltiness and umami to the dressing.

• Salt and Black Pepper – To taste, for seasoning and balance.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Antipasto Pasta Salad

• Large Pot – For boiling the pasta until perfectly al dente.

• Colander – Helps drain the pasta and rinse it with cold water quickly.

• Large Mixing Bowl – You’ll need plenty of space to toss all the ingredients together.

• Small Bowl – Perfect for whisking up the homemade dressing.

• Whisk or Fork – Used to mix the dressing ingredients until well combined.

• Measuring Cups and Measuring Spoons – Essential for getting the ingredient amounts just right.

How To Make Antipasto Pasta Salad

• Boil a pot of water, add salt, and cook your rotini until tender but still firm. Drain it and rinse with cold water to cool it down.

• In a big bowl, combine the cooled pasta with diced cheese, salami, pepperoni, chopped tomatoes, bell peppers, and olives.

• Sprinkle the dry Italian dressing mix on top and mix everything together.

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• Cover the bowl and place it in the fridge to chill for at least one hour so the flavors come together.

• In a separate bowl, whisk the olive oil, balsamic vinegar, oregano, parsley, Parmesan, salt, and pepper to make the dressing.

• When you’re ready to serve, give the dressing a stir and pour it over the pasta salad. Mix well and enjoy cold!

Serving Suggestions

• This pasta salad is hearty enough to enjoy on its own for lunch or dinner, especially during warmer months when you want something light but filling.
• It travels well and can be made ahead of time, making it a go-to dish for cookouts, family gatherings, and holiday parties.
• You can serve it as a flavorful side next to grilled chicken strip, juicy steak, or baked Italian sausages.
• It adds color and variety to a spread of appetizers or cold dishes at any celebration.
• Garlic gondolas or homemade challah bread goes great with this pasta salad to soak up the extra dressing.

Tips For Success

• Cook the pasta just until al dente. It should be tender but still slightly firm so it doesn’t get mushy after mixing with the dressing and other ingredients. Rinse it with cold water right after cooking to stop the cooking process and cool it down quickly.

• Drain the pasta thoroughly after rinsing. Excess water can water down the dressing and dull the flavor. Let it sit in the colander for a few minutes to remove as much moisture as possible.

• Chill the salad for at least one hour before serving. This allows the ingredients to absorb the flavors and gives the dressing time to coat everything evenly. It tastes even better if chilled overnight.

• Don’t skip the dry Italian dressing mix. It adds extra flavor to the salad ingredients before the vinaigrette is even added. It’s an easy shortcut that makes a big impact.

• If making ahead, keep the dressing separate until ready to serve. This helps prevent the pasta from soaking up all the oil and vinegar. Just stir the dressing well and mix it in right before serving.

• Use high-quality olive oil and balsamic vinegar. Since the dressing is simple, the flavor of these ingredients really stands out. A good-quality oil and vinegar will elevate the whole salad.

• Cut all ingredients into similar-sized pieces. This ensures a balanced bite every time and makes the salad look more polished. It also helps the dressing distribute evenly throughout the salad.

Variations And Substitutions

• If you don’t have rotini pasta, you can use any short pasta shape like penne, farfalle, fusilli, or shells. The key is to choose a pasta that can hold the dressing well and mix easily with the other ingredients.

• Asiago cheese adds a strong, tangy flavor, but you can substitute it with mozzarella, provolone, or even cheddar if you prefer a milder taste. Fresh mozzarella balls (like bocconcini) work especially well for a soft and creamy bite.

• Genoa salami and pepperoni give this salad its classic Italian deli flavor, but you can swap in other meats like chopped ham, prosciutto, turkey, or even grilled chicken if you want a lighter option or to use what you have in the fridge.

• For a vegetarian version, simply leave out the meats and load up on more veggies like artichoke hearts, cucumbers, marinated mushrooms, or roasted red peppers. You can also add chickpeas or white beans for extra protein and texture.

• Don’t love olives? Feel free to skip them or replace them with capers, banana peppers, or sun-dried tomatoes for a similar salty tang. You can also mix in chopped pickles or giardiniera for a punch of flavor.

• If you’re short on time, you can use bottled Italian or balsamic vinaigrette instead of making the homemade dressing. Just be sure to taste and adjust seasoning before serving.

• Want it spicy? Add red pepper flakes to the dressing or toss in some chopped pepperoncini or jalapeños. It’ll add a nice kick and take the flavor up a notch.

• You can also make this salad gluten-free by using gluten-free pasta. Be sure to cook it according to the package instructions and handle gently, as some gluten-free varieties can be more delicate.

• To make this dairy-free, skip the cheese or use a plant-based cheese alternative. There are many dairy-free Italian-style cheeses available now that melt and taste great in cold dishes like this one.

• If you want to lower the fat content, reduce the amount of meat and cheese, and use a lighter vinaigrette. You’ll still get tons of flavor from the herbs, veggies, and tangy dressing.

Storage and Reheating

• Store the pasta salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If you haven’t added the dressing yet, store it separately in a small container or jar and mix it in right before serving for the best texture and flavor.
• If the salad has already been dressed, give it a good stir before serving to redistribute the dressing. Sometimes the pasta may absorb some of the dressing, so you can drizzle in a little extra olive oil or a splash of vinegar to freshen it up if needed.
• This salad is meant to be served cold, so there’s no need to reheat. Just take it out of the fridge, stir, and serve! It’s perfect for packed lunches, quick dinners, or grab-and-go snacks straight from the fridge.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, this recipe is perfect for making ahead! In fact, it tastes even better after it has time to chill and the flavors blend together. You can prepare the full salad and store it in the fridge for up to 4 days. For the freshest texture, consider adding the dressing just before serving if you’re prepping more than a day in advance.

What pasta works best for antipasto pasta salad?

Rotini is a great choice because its spiral shape holds onto the dressing and other ingredients really well. However, other short pasta shapes like penne, farfalle (bowties), or shells also work. The key is to choose a pasta that has ridges or curves to catch all the flavor. Avoid long noodles like spaghetti or fettuccine for this type of salad.

How do I keep the pasta from getting soggy?

To prevent soggy pasta, cook it just until al dente and be sure to drain it thoroughly. Rinsing it with cold water stops the cooking process and removes extra starch that can make the salad sticky. Avoid overcooking the pasta, as it will continue to absorb liquid as it sits. Also, if making ahead, you can store the salad without dressing and mix it in just before serving.

Can I use store-bought dressing?

Absolutely! While the homemade vinaigrette adds amazing flavor, store-bought Italian or balsamic dressing is a convenient substitute. Choose a dressing with bold flavor and good-quality ingredients. Just be sure to taste and adjust the seasoning if needed once you mix it in.

Is this pasta salad served warm or cold?

Antipasto pasta salad is always served cold. It’s refreshing and perfect for warm weather meals, lunchboxes, or party platters. There’s no need to reheat—just stir and serve straight from the fridge. If it’s been sitting in the fridge for a while, you can refresh it with a splash of oil or vinegar.

What can I serve with antipasto pasta salad?

This salad pairs well with grilled meats like chicken, steak, or sausage. It also works great alongside sandwiches, burgers, or as part of a picnic or potluck spread. You can enjoy it on its own as a light main dish, especially during the summer. A slice of crusty bread on the side makes it even better.

Can I freeze pasta salad?

It’s not recommended to freeze pasta salad. The texture of the pasta and vegetables can become mushy once thawed, and the dressing may separate. For best results, make and enjoy it fresh within a few days. If you’re looking to prep in advance, prep the ingredients separately and assemble them when you’re ready.

How can I make this recipe vegetarian or vegan?

To make it vegetarian, simply omit the meats or replace them with vegetarian deli slices. For a vegan version, skip both the meats and cheeses and add more veggies, beans, or vegan cheese alternatives. There are lots of plant-based deli and cheese options available in most grocery stores now. Just make sure your dressing is also vegan or use a plant-based vinaigrette.

Other Easy Pasta Recipes

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Orecchiette Pasta – A quick and easy one-pan orecchiette pasta tossed with savory sausage, garlic, and fresh veggies for a flavorful weeknight dinner.

Cheesy Baked Spaghetti Casserole – Layers of spaghetti, rich meat sauce, and gooey melted cheese make this baked casserole a hearty crowd-pleaser.

Hearts of Palm Pasta – A low-carb, gluten-free pasta alternative tossed with garlic, olive oil, and fresh herbs for a light and healthy meal.

Air Fried Pasta Chips – Crunchy, golden pasta chips made in the air fryer—perfect for dipping or snacking!

Garlic Shrimp Pasta with Linguine – Juicy shrimp sautéed in a creamy garlic sauce and served over tender linguine for an easy seafood pasta dinner.

Bowtie Pasta Skillet – This stovetop bowtie pasta is packed with Italian sausage, mushrooms, and zucchini for a quick and hearty one-pan meal.

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