Italian Antipasto Pasta Salad
This Italian antipasto pasta salad is packed with salami, mini pepperoni, mozzarella pearls, tomatoes, artichokes, and zesty Italian dressing. It is a crowd-pleasing cold pasta salad that works well for potlucks, parties, lunches, and easy meal prep.
Servings6 Portions
Prep Time20 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
6
- short pasta12 oz
- salami4 oz
- mini pepperoni1 package
- mozzarella pearls8 oz
- cherry tomatoes1 pint
- marinated artichoke hearts6 oz
- black olives5 oz
- banana peppers0.5 cup
- red onion0.3
- zesty Italian dressing1 cup
- dried basil2 tsp
- dried parsley flakes2 tsp
Step-by-Step Instructions
01
Cook the pasta in well-salted water according to the package directions until al dente. Drain, rinse under cold running water until completely cooled, and let it drain very well so the dressing does not become watery.
02
While the pasta cooks, halve the cherry tomatoes, chop the artichoke hearts and salami into bite-size pieces, thinly slice the red onion, and drain the olives and mozzarella if needed. Place them in a large bowl with the mini pepperoni, optional banana peppers, dried basil, dried parsley flakes, and Italian dressing.
03
Add the cooled pasta to the bowl and toss until everything is evenly coated. Taste and add a little more dressing if needed, then chill for 15 to 30 minutes before serving for the best flavor.
Chef's Tips
For the best texture, do not overcook the pasta and make sure it is fully drained before mixing. You can swap salami for soppressata or turkey salami, and use kalamata olives instead of black olives if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of extra dressing before serving if the pasta absorbs too much.
