Antipasto Pasta Salad Recipe (with Italian Dressing)

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, it is loaded with fresh veggies, homemade Italian vinaigrette, and perfectly cooked pasta.

Why I love this recipe

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. Then, the delicious homemade Italian vinaigrette ties everything together!

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. Make sure to store your pasta salad properly so it will last for a while.

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.
• Proteins/Cheese (up to 2): Try grilled chicken, 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.

How to make Antipasto Pasta Salad Recipe

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.

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).

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.

The longer you let it sit in the fridge, the more flavorful the pasta salad will taste.

It is also 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.

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 Instructions

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.

This post contains Amazon affiliate links.

More Antipasto Recipes

• These antipasto bites are a guaranteed crowd-pleaser at parties, holiday get-togethers, and game nights!

What To Serve With This Recipe

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 ciabatta 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
• Gnocchi alla Sorrentina
• 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 
•  Oven Roasted Zucchini and Yellow Squash

Pasta Salad FAQ’s

Serve at your next summer party with grilled chicken or grilled shrimp and a berry and goat cheese salad. Looking for more delicious Italian summer recipes? Find ideas here: 30 BEST Italian-Inspired Summer Recipes.

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

5 from 3 votes

Antipasto Pasta Salad Recipe (with Italian Dressing)

By: Elena Davis

Servings: 6 -8 servings

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

SaveSaved Pin Rate Print

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

Ingredients 

1x2x3x

• ▢ 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!

Nutrition

Calories: 787kcalCarbohydrates: 69gProtein: 24gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 924mgPotassium: 484mgFiber: 5gSugar: 8gVitamin A: 1859IUVitamin C: 52mgCalcium: 361mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta, Salad, Side Dish

Cuisine: Italian

Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!