Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.
When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!
We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!
What is Antipasto?
Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!
Ingredients for Antipasto Pasta Salad
I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:
Pasta Salad
- Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
- Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
- Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
- Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
- Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
- Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
- Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
- Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
- Olives: A mixture of black and green olives for color (and flavor!) is best.
- Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
- Red Onion: Adds flavor and crunchy texture.
- Fresh Basil: Fresh is a must and slice it really thin.
Dressing
- Olive Oil: Acts as the base for the vinaigrette dres