Bring this Antipasto Pasta Salad Recipe (with Italian Dressing) to your next BBQ party and everyone will ask for the secret recipe. A perfect summer side dish, this antipasto salad is loaded with fresh veggies, homemade Italian dressing, and perfectly cooked pasta.

Serve at your next summer party with grilled chicken, or meat, and a berry and goat cheese salad.

Why I love this recipe

This Italian pasta salad recipe is light and fresh with plenty of flavors from the marinaded olives and artichokes to the creamy mozzarella balls, crisp bite of the arugula, and sweet ripe cherry tomatoes.

The added crunch from the pine nuts is just enough texture to make this an all around WINNING pasta salad recipe that will be a huge hit whenever you serve it. And make sure to store your pasta salad properly so it will last for a while.

Looking for more delicious Italian summer recipes? Find ideas here: 30 BEST Italian Inspired Summer Recipes.

This was inspired by my other pasta salad recipes. Perfect recipe for your next summer gathering, baby shower, or wedding celebration.

Ingredients for Italian Antipasto Pasta Salad Recipe

Only fresh ingredients are used in this easy antipasto pasta salad.

Pasta salad

• Pasta of choice
• Bell peppers
• Marinated Artichoke Hearts
• Fresh arugula (or spinach)
• Cherry or grape tomatoes
• Small, fresh mozzarella balls. Read more about Different Types of Mozzarella.
• DeLallo Provolini Antipasti
• DeLallo Pine Nuts 
• Fresh basil, chopped
• Shallot

See the recipe card for quantities. See the variation section for more ideas.

Homemade balsamic dressing (can also use store-bought)

• Extra virgin olive oil
• Balsamic vinegar (preferably “di Modena”)
• Dijon mustard (this will make the dressing thicker you can leave it out if desired)
• Fresh garlic
• Salt
• Fresh ground pepper
• Optional Italian seasoning or dried herbs

How to make Antipasto Pasta Salad Recipe

My favorite thing about this Antipasto Pasta Salad Recipe (with Italian Dressing) is how easily it comes together by tossing it all in one big bowl!

How to make homemade Italian dressing

Recipe for Italian Balsamic Vinaigrette. This is a super easy homemade vinaigrette. The homemade dressing ingredients are wholesome and fresh.

For this delicious Antipasto Pasta Salad Recipe (with Italian Dressing) I added Italian herbs to the original dressing recipe you can add, or leave as the original version.

This Italian dressing comes together quickly in a mason jar. This is a simple and authentic and simple homemade Italian dressing.

Substitutions for Balsamic Vinegar – Feel free to use white wine vinegar, white balsamic vinegar, or red wine vinegar in place of the balasamic vinegar in this pasta salad recipe.

How to store homemade Italian dressing?

The best way to store homemade salad dressing is in a container with a lid with as much air removed as possible and stored in the refrigerator. 

Here are a few container options I love: glass mason jar , dressing mixer bottle, dressing shaker, and old fashioned glass.

Italian Pasta Salad Variations

Best pasta types for pasta salad

Feel free to switch the pasta shapes. Here is a list of pasta shapes that work well in pasta salads. I recommend short pasta for pasta salads since they match well with the shape and size of other ingredients.

• Farfalle (bow tie)
• Elbows
• Fusilli (rotini)
• Cavatappi
• Mezze Rigatoni
• Gemelli
• Trottole

You can also make this tortellini pasta salad recipe.

Fresh veggies

(add about 1 cup for each veggie and pick up to 3):

• Canned artichoke hearts, drained, rinsed, and quartered
• Canned beans, drained and rinsed
• Chickpeas, drained and rinsed
• Celery, sliced ¼-inch thick
• Mushrooms, thinly sliced
• Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted
• Fennel, trimmed, halved, cored and thinly sliced
• Avocados, halved, pitted, peeled, and cut into bite-size pieces (add at last minute to prevent darkening)
• Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced
• Bell peppers, cored and cut into bite-size strips or cubes (green bell peppers, red bell peppers, or other varieties)
• Tomatoes, seeded and cut into medium dice and lightly salted
• Frozen green peas, thawed

Proteins and cheeses

(add about 1 cup for each protein and pick up to 2):

• Chicken breasts, grilled, sautéed or steamed and cut crosswise into thin bite-size strips
• Leftover breaded chicken breasts , cut into bite sized pieces
• Leftover Italian sausage and peppers
• Tofu
• Cooked lobster
• Cooked and peeled shrimp
• Canned tuna, drained
• Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into ½-inch cubes

Italian meats (sliced ¼-inch thick and cut into bite-size strips):

• salami
• prosciutto
• sopressata
• capicola
• mortadella
• coppa

Unique flavors

These flavors add a unique twist to your pasta salad dish. (add about ½ cup) 

• Spicy Salami, sliced and quartered (or other Italian meats)
• Feta cheese, crumbled
• Parmesan, shaved 
• Goat cheese, crumbled
• Capers, drained (¼ cup)
• Green olives, pitted and coarsely chopped
• Black olives, pitted and coarsely chopped
• Kalamata olives, pitted and coarsely chopped  
• Red onion, thinly sliced or diced
• Pepperoncini, drained and thinly sliced
• Roasted red peppers, cut into strips
• Sun-dried tomatoes packed in oil, cut into small dice
• Bacon, fried and crumbled (8 ounces)
• Prosciutto (8 ounces), thinly sliced, cut into small- medium dice
• Smoked salmon (8 ounces), thinly sliced, cut into small- medium  dice
• Pine nuts, raw or toasted

Add-ons and spices

Hints of fresh herbs and citrus zest help brighten the pasta salad recipe and make it unique. Add about 3 tablespoons herbs, 2 tablespoons zest.

• Parsley 
• Italian seasoning
• Garlic, finely diced
• Shallots, finely chopped
• Lemon, lime, or orange zest

How to assemble pasta salad

• Prepare the dressing and let it sit for the flavors to marry. Skip if you are using store-bought dressing. 
• Cook pasta until al dente and toss with some of the dressing. Let cool. 
• Prepare the veggies. Try to keep veggies about the same size or a little larger than the pasta variety you are using. 
• Prepare the proteins. Try to cut protein into bite-sized pieces so it is easy to eat. We don’t want to use a knife for pasta salad! 
• Prepare Cheeses. Cubes are fun for cheese or use round mozzarella balls for different shape and texture. 
• Prepare the add-ons, herbs, and zest. 
• Toss the pasta with the rest of the dressing and ingredients. Let it rest in the refrigerator for at least 6 hours; 24 hours is recommended.

Storage

BEST STORAGE CONTAINERS FOR LEFTOVER PASTA

Here are a few airtight containers that work well for storing leftover pasta salad, pasta dishes, and more: Pyrex different sizes, Snapware different sizes, Glasslock oven safe, and Rubbermaid Takealongs. Any airtight container will do! Pasta salad tastes even better the next day.

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What to serve with pasta salad

Pasta salad is the perfect side dish for Dad’s Famous Dry Rub Beef Ribs (EASY), Grilled Beef Tri-Tip Steak with Chimichurri Sauce, or Dad’s Secret Meat and Fish Marinade. You can also serve it for lunch with a side of homemade bread.

Don’t forget dessert! Try these easy no-bake desserts: Creamy Frozen Lemon Bars with Graham Cracker Crust, or Honey Panna Cotta Italian Recipe (Easy).

More Italian recipes for you

• Easy Bruschetta Recipe with Mozzarella and Tomato Basil
• Best Baked Gnocchi
• Pickled Italian Vinegar Peppers Recipe (Easy)
• Authentic Neapolitan Pizza Dough Recipe
• Pesto Smashed Potatoes and Roasted Tomatoes
• Authentic Italian Pesto Genovese (Basil Pesto)
• BEST Lobster Ravioli Sauce with Lemon Brown Butter
• Baked Rotini Pasta Recipe
• Fregola Salad with Roasted Cauliflower 

Pasta Salad FAQ’s

Bring this colorful antipasto pasta salad and it will surely be everyones new favorite pasta salad!

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