Easy Italian Antipasto Pasta Salad Recipe
A quick and easy 5-ingredient Italian antipasto pasta salad that is perfect for summer, combining al dente pasta, fresh veggies, savory meats, creamy mozzarella, and zesty Italian dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340 g) rotini or penne pasta, cooked al dente
- 1 cup (150 g) Italian salad blend: cherry tomatoes (halved), sliced pepperoncini, chopped red onion
- 1 cup (150 g) sliced Genoa salami or pepperoni, diced
- 1 cup (150 g) fresh mozzarella balls or diced mozzarella
- ½ cup (120 ml) Italian dressing (homemade or store-bought)
- Optional garnish: fresh basil leaves or chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) rotini or penne and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water until cool, then set aside to drain well.
- While pasta cooks, halve 1 cup (150 g) cherry tomatoes, slice about ¼ cup pepperoncini, and finely chop 2 tbsp red onion. Dice 1 cup (150 g) Genoa salami or pepperoni, and cut 1 cup (150 g) mozzarella into bite-sized pieces or use small balls.
- If making homemade Italian dressing, whisk together ½ cup (120 ml) olive oil, 3 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, salt, pepper, and a pinch of red pepper flakes. Taste and adjust acidity and seasoning.
- In a large bowl, combine cooled pasta, chopped veggies, meats, and cheese. Pour dressing over and toss gently but thoroughly to coat everything evenly.
- Cover the bowl with plastic wrap and refrigerate at least 30 minutes before serving to allow flavors to meld.
- Before serving, give it a gentle toss, adjust seasoning with salt and pepper if needed, and garnish with fresh basil or parsley.
Notes
Do not overcook pasta; rinse under cold water to stop cooking and cool pasta to prevent sogginess. Use quality ingredients for best flavor. Let salad rest at least 30 minutes to meld flavors. Adjust dressing amount to lightly coat salad without drowning it. Can be made ahead and stored up to 3 days refrigerated.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 320
- Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: Italian pasta salad, antipasto pasta salad, summer pasta salad, easy pasta salad, 5 ingredient pasta salad, Italian antipasto, quick pasta salad