Go Back
–+ servings
Plate of Antipasto Pasta Salad with rotini, pepperoni, salami, cheese cubes, olives, tomatoes, and bell peppers. Perfect for a make-ahead cold pasta dish.
Print Recipe
No ratings yet

Antipasto Pasta Salad

This colorful and hearty antipasto pasta salad is packed with bold Italian flavors! Tender pasta is tossed with tangy pepperoni, savory salami, fresh veggies, and creamy Asiago cheese, then finished with a zesty homemade dressing. Perfect for potlucks, cookouts, or an easy make-ahead lunch—this pasta salad is a crowd favorite that’s bursting with flavor in every bite!
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Italian-American
Keyword: antipasto pasta salad, cold pasta salad, Italian pasta salad, picnic salad, potluck recipe
Cooking Method: No-Cook, Stovetop
Diet: Nut-Free
Servings: 12
Calories: 464kcal
Author: MelanieCooks.com

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Measuring cups and measuring spoons

Ingredients

For the Salad:

  • 1 lb rotini pasta
  • ½ lb Asiago cheese diced
  • ¼ lb Genoa salami chopped
  • ¼ lb pepperoni slices chopped
  • 3 medium red bell pepper diced
  • 1 medium green bell pepper chopped
  • 6 oz black olives 1 can, drained and chopped
  • .7 oz dry Italian-style salad dressing mix 1 packet

For the Dressing:

  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp grated Parmesan cheese
  • 1/4 tsp salt and pepper to taste

Instructions

  • Cook rotini pasta in salted boiling water according to package directions (about 9 minutes) until al dente. Drain and rinse with cold water to stop the cooking. Drain again well.
  • In a large mixing bowl, combine the cooled pasta, Asiago cheese, salami, pepperoni, tomatoes, red and green bell peppers, and olives.
  • Sprinkle the dry Italian dressing mix over the salad and toss to coat everything evenly.
  • Cover and refrigerate for at least 1 hour to let the flavors blend.
  • Meanwhile, make the dressing by whisking together olive oil, balsamic vinegar, oregano, parsley, Parmesan, salt, and pepper in a small bowl.

Notes

  • This salad tastes even better the next day! Store it in the fridge overnight for deeper flavor.
  • You can prep all the ingredients ahead of time and mix in the dressing just before serving to keep everything fresh.

Nutrition

Calories: 464kcal | Carbohydrates: 34g | Protein: 16g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1073mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 46mg | Calcium: 266mg | Iron: 2mg