Antipasto Pasta Salad

There’s something about a big bowl of Antipasto Pasta Salad that feels like instant celebration.

Picture glossy ribbons of salami, briny olives, jewel-toned cherry tomatoes, and tender pasta all tangled together, glistening with a tangy Italian dressing and sprinkled with herbs.

It’s a bright, invigorating main dish or side that comes together fast—perfect for when you need something impressive without spending all day in the kitchen.

This salad is ideal for busy weeknights, beginners finding their groove, and meal-preppers who love opening the fridge to a ready-made lunch.

I first leaned on it one summer evening when unexpected guests dropped by; in the time it took them to pour drinks and chat on the patio, the pasta was cooked, tossed, chilled briefly, and on the table—no stress, just compliments.

It shines at potlucks, picnics, easy entertaining, or grab-and-go lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with tangy dressing and classic antipasto ingredients combined
• Packs in texture contrast from chewy pasta, crisp veggies, and creamy cheese
• Doubles easily for potlucks, parties, and make-ahead lunches or dinners
• Adapts effortlessly to your fridge—swap in favorite meats, cheeses, veggies
• Stays fresh in the fridge, tasting even better after flavors meld

Ingredients

• 12 ounces short pasta, such as rotini or penne, dry — cook to just al dente so it stays firm
• 1 tablespoon kosher salt, for pasta water — seasons the pasta all the way through
• 1 cup salami, diced — choose a good-quality, flavorful salami
• 1 cup provolone cheese, cubed — use firm provolone so it doesn’t crumble
• 1 cup cherry tomatoes, halved — ripe but not mushy holds up best
• 1 cup cucumber, chopped — peel and seed if the skin is thick or waxy
• 1 cup roasted red peppers, sliced — pat dry to avoid watering down the salad
• 1/2 cup black olives, sliced — briny olives add classic antipasto flavor
• 1/2 cup green olives, sliced — use a meaty, pitted variety for easy prep
• 1/4 cup red onion, thinly sliced — slice very thin so the bite isn’t overpowering
• 1/4 cup pepperoncini, sliced — drain well for bright, tangy heat
• 1/4 cup fresh parsley, chopped — flat-leaf parsley gives better flavor
• 1/3 cup extra-virgin olive oil — choose a fruity, good-quality oil for the dressing
• 3 tablespoons red wine vinegar — provides the main tangy backbone
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 1 teaspoon dried oregano — rub between fingers to release aroma
• 1/2 teaspoon garlic powder — distributes garlic flavor more evenly than fresh
• 1/2 teaspoon kosher salt — adjust to taste after tossing
• 1/4 teaspoon black pepper — freshly ground if possible
• 1/4 teaspoon red pepper flakes, optional — add more if you like it spicy

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon kosher salt to season it well.

Add the dry short pasta and cook until al dente, following package directions. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander and rinse under cold water until completely cool. Drain thoroughly.

Prep the Meats and Cheese

Place the salami on a cutting board and dice it into small, bite-sized pieces. Cut the provolone into similar-sized cubes so everything mixes evenly.

Keep the pieces relatively small for easy eating and better distribution throughout the salad. Set the diced salami and cubed provolone aside in a bowl until assembly.

Chop the Fresh Vegetables

Halve the cherry tomatoes to release their juices and expose more surface area to the dressing. Chop the cucumber into small pieces so it blends well with the pasta.

Thinly slice the red onion for a milder bite. Pat any wet vegetables dry with paper towels to avoid watering down the salad.

Slice the Antipasto Add-ins

Slice the roasted red peppers into thin strips. Slice the black and green olives if they aren’t already pre-sliced.

Slice the pepperoncini into rings, adjusting the amount for your preferred heat level. Pat ingredients like roasted red peppers and olives dry to remove excess brine, which helps keep the dressing flavorful and not diluted.

Combine Pasta and Mix-ins

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the diced salami and cubed provolone.

Stir in the cherry tomatoes, cucumber, roasted red peppers, black olives, green olives, red onion, pepperoncini, and chopped parsley. Toss gently with a wooden spoon to distribute ingredients evenly without crushing the pasta or vegetables.

Whisk the Dressing

In a medium bowl, combine the extra-virgin olive oil and red wine vinegar. Add the Dijon mustard, dried oregano, garlic powder, kosher salt, black pepper, and red pepper flakes if using.

Whisk vigorously until the mixture is emulsified and slightly thickened. Taste and adjust the seasoning if needed before adding it to the salad.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta mixture in the large bowl. Use a wooden spoon or spatula to toss thoroughly, ensuring every piece of pasta and each ingredient is well coated.

Scrape the bottom of the bowl to incorporate any settled dressing. Taste again and adjust with extra salt or pepper if necessary.

Chill and Finish Before Serving

Cover the bowl tightly and refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Before serving, remove it from the fridge and toss again to refresh the texture.

Add a light drizzle of olive oil or a splash of vinegar if the salad seems dry. Let sit briefly at room temperature, then serve.

Ingredient Swaps

• Make it vegetarian by omitting salami and adding chickpeas, marinated artichoke hearts, or extra cheese.
• For dairy-free, swap provolone for dairy-free mozzarella or skip cheese and increase olives and veggies.
• Use any short pasta (farfalle, fusilli, shells), and substitute red wine vinegar with white wine vinegar or lemon juice if needed.

You Must Know

– Scale – To serve a crowd, doubling up to 24 ounces dry pasta is fine, but keep the dressing ratio consistent: about ¼ cup oil and 2 tablespoons vinegar per 8 ounces pasta; this keeps it from turning either greasy (too much oil) or sharp (too much vinegar).

Serving Tips

• Serve slightly chilled in a wide shallow bowl for colorful antipasto-style presentation.
• Pair with grilled chicken or steak and crusty bread for a complete meal.
• Offer alongside a green salad and simple bruschetta for an Italian-inspired spread.
• Garnish with extra parsley, pepperoncini, and shaved Parmesan just before serving.
• Pack in individual jars or containers for easy picnic or work lunches.

Storage & Make-Ahead

Antipasto pasta salad keeps well in the fridge for 2–3 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Toss and taste for seasoning before serving; add a splash of oil or vinegar if needed.

This salad doesn’t freeze well—avoid freezing.

Reheating

For best texture, serve chilled or at room temperature.

If desired, gently warm small portions: brief low-power microwave bursts, or a covered, low-heat oven/stovetop reheat, adding olive oil if dry.

Picnics and Potlucks in Culture

On a long table under the trees or a sun-faded picnic blanket in the grass, this antipasto pasta salad fits right into the quiet ceremony of sharing food outdoors.

I love how picnics and potlucks blur formality; everyone arrives carrying a little piece of their own kitchen, their own story.

Your bowl of pasta, glossy with olive oil and jeweled with olives and peppers, becomes part of a shared tapestry.

I think of it as a bridge dish, easy to pass, easy to love:

• It travels well and tastes even better after resting.
• It invites lingering, second scoops, casual conversation.
• It feels familiar yet a bit special, like a tiny Italian holiday.
• It lets you contribute generously without fuss.

Final Thoughts

Give this Antipasto Pasta Salad a try and see how easy it’s to bring big Italian flavors to your table.

Don’t hesitate to tweak the mix-ins and dressing to make it perfectly your own!

Frequently Asked Questions

Can I Make This Antipasto Pasta Salad Vegetarian or Vegan-Friendly?

You can, and I’d love to walk you through it: swap salami for marinated chickpeas, use provolone or vegan cheese, keep those briny olives, crunchy cucumbers, roasted peppers, and toss everything in a lush garlicky vinaigrette.

What Wine Pairs Best With Antipasto Pasta Salad for Casual Entertaining?

I’d pour a chilled Pinot Grigio or Vermentino; their crisp citrus cuts richness and brightens each bite. If you prefer red, I’d choose a light, gently chilled Chianti—soft tannins, cherry notes, and an easy, lingering warmth.

How Can I Scale This Recipe for a Large Catered Event?

I’d triple the recipe for roughly 18 guests, scaling every ingredient evenly. As you stir, listen to the soft clink of bowls, smell bright vinegar and herbs, and imagine guests returning for seconds.

Is This Pasta Salad Safe for People With Gluten Intolerance or Celiac Disease?

It isn’t safe as written for gluten intolerance or celiac disease. I’d invite you to swirl in gluten‑free pasta instead, letting the tangy vinaigrette soak in while cool vegetables stay crisp and bright.

Can I Safely Leave This Salad at Room Temperature During Outdoor Gatherings?

You can’t safely leave it out beyond 1–2 hours; after that, I’d chill it. Picture the sun-warmed table, creamy cheese and savory meats—perfect briefly, but then they invite bacteria instead of cozy comfort.