Antipasto Pasta Salad (Easy Italian Recipe)
Updated May 20, 2025, Published Jun 07, 2022
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Bring this vibrant Antipasto Pasta Salad with Italian dressing to your next BBQ, and watch it disappear fast! Packed with bold flavors—like tangy marinated veggies, savory meats, creamy cheese, and a zesty homemade vinaigrette—this crowd-pleasing summer side is as beautiful as it is delicious.
Try my salami cup antipasto bites next time!
Why You’ll Love This Pasta Salad
This Italian pasta salad recipe is light and fresh, with plenty of flavors, from the marinated olives and artichokes to the creamy mozzarella balls, crisp bite of the arugula, and sweet, ripe cherry tomatoes. You’ll also love my fresh tomato basil pasta and caprese pasta salad.
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. Store your pasta salad properly so it will last for a while.
Table of Contents
Recipe Ingredients
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 in my post, mozzarella vs burrata.
- 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 (you can also use store-bought)
- Extra virgin olive oil
- Balsamic vinegar (preferably “di Modena”) or red wine vinegar
- Dijon mustard (this will make the dressing thicker you can leave it out if desired)
- Fresh garlic
- Salt
- Fresh ground black pepper
- Optional Italian seasoning or dried herbs
Variations and Substitutions
- Pasta Shapes: Use short varieties like farfalle, fusilli, elbows, cavatappi, or tortellini
- Veggies (up to 3): Add canned artichokes, beans, chickpeas, cucumbers, mushrooms, tomatoes, or bell peppers. Try my roasted vegetable orzo salad.
- Proteins/Cheese (up to 2): Try grilled chicken thighs, grilled shrimp, tuna, tofu, Italian meats, mozzarella, cheddar, or Parmesan.
- Flavor Boosters: Mix in feta, goat cheese, black olives, sun-dried tomatoes, capers, pepperoncini, red onion, or red peppers.
- Fresh Touches: Brighten it up with herbs like parsley, Italian seasoning, garlic, shallots, or citrus zest. Try my Italian chopped salad next time!
- Balsamic Dressing: You can use store-bought or homemade. Try my zesty Italian dressing.
How To Make Antipasto Pasta Salad
Here are the step-by-step instructions for making this easy and tasty Italian pasta salad. For additional instructions, refer to the printable recipe card below.
Step #1: Cook the pasta in 5 quarts of boiling water seasoned with two tablespoons of sea salt until a little past al-dente. Read this article for a complete guide on How to cook pasta perfectly every time.
It is important not to overcook the pasta, or it will turn mushy after marinating with the dressing for too long. Drain, but do NOT rinse the pasta with cold water.
Step #2: Place all of your ingredients in a large bowl. Using large salad servers, toss all of the ingredients together (you reserve a little of each to sprinkle on top).
Step #3: For the vinaigrette, add all the ingredients to a small bowl and whisk until combined, or add to a Mason jar with a lid and shake until combined.
Toss dressing with pasta salad. The longer you let it sit in the fridge, the more flavorful the pasta salad will taste. At least 30 minutes is recommended.
My Pro Tip
Recipe Tips
- Salt the pasta water generously – It’s the foundation of flavor for the whole dish.
- Use bite-sized ingredients – Slice meats, cheeses, and veggies small so you get a little of everything in each bite.
- Let it marinate – Toss the salad with dressing at least 30 minutes before serving to let the flavors meld.
- Balance flavors and textures – Combine creamy cheese, briny olives, tangy peppers, and savory meats for that perfect Italian antipasto experience.
- Finish with fresh herbs – Add basil or parsley just before serving for brightness and a pop of color.
Make-Ahead and Storage Instructions
Make-Ahead: Prep pasta and toppings 1–2 days in advance. Store separately, then toss with dressing a few hours before serving. Add fresh herbs last.
Storage: Keep leftovers in an airtight container for up to 4 days. Toss with a splash of olive oil before serving. Do not freeze.
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.
FAQ’s
Absolutely! That’s the best part. Enjoy this pasta salad at room temperature or cold. Yes, you can make this pasta salad two hours ahead of time. Let it sit on the counter (toss well before serving). Or, try making it a couple of days in advance and store in the fridge. This pasta salad will be the favorite side at your next BBQ or gathering!
Do not rinse the pasta for cold pasta salad. It will strip the starches and make the oily dressing slide off the pasta. Instead- toss with 1/2 cup (not more) of the dressing, combine in a large shallow bowl and let cool before tossing in the fresh ingredients. Coat just so the pasta doesn’t stick together.
Traditional Italian antipasto platters do not contain pasta. This dish takes all of the loved vegetarian ingredients of antipasto platter and adds pasta and homemade Italian dressing for the perfect pasta salad combo!
The word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal. Thus, the antipasto course simply refers to the dish that precedes all others.
More Italian Recipes
Looking for more Italian recipes like Easy Bruschetta Recipe with Mozzarella and Tomato Basil, and Gnocchi alla Sorrentina? You can find ideas here: BEST Italian-Inspired Summer Recipes. Or try these recipes:
Serving Suggestions
- Authentic Neapolitan Pizza Dough Recipe
- Pesto Smashed Potatoes and Roasted Tomatoes
- BEST Lobster Ravioli Sauce with Lemon Brown Butter
- Oven Roasted Zucchini and Yellow Squash
- Baked Rotini Pasta Recipe
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Easy Antipasto Pasta Salad (Italian Recipe)
Ingredients
- 1 pound DeLallo Pasta
- 1 cup orange or yellow bell peppers, chopped
- 1 cup DeLallo Marinated Artichoke Hearts, chopped
- 2 cups fresh arugula or spinach
- 2 cups cherry tomatoes, cut in half
- 1 cup fresh small mozzarella balls
- 1 7-ounce package DeLallo Provolini Antipasti
- ½ cup DeLallo Pine Nuts
- 3 tablespoons fresh basil, chopped
- 1 small shallot, finely chopped
- 1 ½ cups DeLallo Balsamic Dressing, or homemade balsamic
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or cook slightly more than al dente.
- Drain pasta, do not rinse, and toss with ½ cup of the prepared dressing in a large shallow bowl. Let cool for at least 15 minutes until pasta reaches room temperature.
- Meanwhile chop all the veggies and prepare the basil. Add the veggies, antipasti, mozzarella, pine nuts and basil to a large mixing bowl. Add pasta and the rest of the dressing and stir to combine. Season with extra pepper and a squeeze of lemon, if desired.
- Let cool in the fridge covered for several hours before serving. Toss again before serving and enjoy!
Notes
- Salt the pasta water generously – It’s the foundation of flavor for the whole dish.
- Use bite-sized ingredients – Slice meats, cheeses, and veggies small so you get a little of everything in each bite.
- Let it marinate – Toss the salad with dressing at least 30 minutes before serving to let the flavors meld.
- Balance flavors and textures – Combine creamy cheese, briny olives, tangy peppers, and savory meats for that perfect Italian antipasto experience.
- Finish with fresh herbs – Add basil or parsley just before serving for brightness and a pop of color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious salad. I did have to add more dressing. I will make 1-1/2 recipe of the vinaigrette next time. I also added a lot of fresh lemon juice. I will make it again!
So happy you loved it! It is one we make all summer!
A great recipe to bring to summer picnics and BBQ’s!
We’ve made this weekly for the past few weeks. My kids love it!