Antipasto Pasta Salad features all the goodies of an antipasto platter in an easy and delicious pasta salad. Bursting with flavor from olives, salami, roasted red peppers, grape tomatoes, sweet onions, and a simple homemade red wine vinaigrette, Antipasto Pasta Salad will be a hit at any gathering!
When it comes to pasta salad, there are endless varieties, but my all-time favorite recipe for pasta salad is Antipasto Pasta Salad. Along with my Papa's Baked Beans and Grandma's Texas Sheet Cake, it is my most requested side dish for summer potlucks and gatherings. And with good reason!
why you will love this antipasto pasta salad
- Packed with Flavor. Made with a tangy homemade vinaigrette, tons of vegetables, salami, and salty olives, this pasta salad leaves a lasting impression on your taste buds.
- Crowd-Pleasing Recipe. Antipasto Pasta Salad is an unexpected and welcomed change-up from classic Italian Pasta Salads.
- Versatile & Adaptable. This recipe is dairy-free and can easily be made vegetarian-friendly, without sacrificing the results.
- Easy to Make. This pasta salad comes together relatively quickly, even counting the time to make the homemade dressing.
- Can Be Prepped In Advance. Like most pasta salads, Antipasto Pasta Salad tastes better if made the day before serving, making this a great recipe to entertain with.
How to Make Antipasto Pasta Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Cook the Pasta in Heavily Salted Water
Cooking the noodles in heavily salted boiling water will help to flavor the pasta itself. Once the pasta is tender, drain the pasta, but do not rinse! That will rinse flavor down the drain.
Keep in mind, it is best to use a type of noodle with twists and curves. This will help ensure the pasta holds the dressing and toppings, ensuring each bite is flavorful. Rotini, elbow, or cavatappi noodles are all great options.
Blend the Dressing
The red wine vinaigrette is made with red wine vinegar, olive oil, capers, garlic, and Italian seasoning. It is salty, and acidic, and adds incredible flavor to the pasta salad, but is best prepared in a small blender or food processor to fully break down the capers. The capers add an incredible depth of flavor to the pasta salad, but can be a bit overwhelming if left whole.
Dress the Pasta Twice
Adding a small amount of the red wine vinaigrette to the pasta immediately after cooking will allow the noodles to absorb the flavor of the dressing. But you want to wait to add the remaining dressing until the pasta is fully cooled to room temperature to keep the pasta salad from drying out.
Add Your Favorite Toppings
Once the pasta has cooled it is time to add the goodies! The options are endless, but think about the things you find on an antipasto platter. Things like grape tomatoes, Greek or Spanish olives, parsley, roasted bell peppers, salami or pepperoni, cubed cheese, fresh mozzarella balls, artichoke hearts, and pickled cauliflower are all great options.
Chill Before Serving
To allow the flavors to marry, it is best to refrigerate Antipasto Pasta Salad for at least 4 hours, or up to 24 hours, before serving.
Serving Suggestions
This Antipasto Pasta Salad is easy to make and incredibly delicious. It pairs beautifully with Chicken Burgers, Grilled Greek Chicken, or Instant Pot Ribs for an easy, summer meal. It also makes a perfect addition to any potlucks or picnics!
Storage Instructions
Antipasto Pasta Salad can be stored in an airtight container for up to 3 days in the refrigerator, although it is best enjoyed within 48 hours of preparation. As pasta stills in the refrigerator, the noodles can absorb all the dressing. If you feel that your pasta salad is dry, add ½ tablespoon to 1 tablespoon of olive oil and toss again before serving.
More Potluck Favorite Recipes
- BLT Pasta Salad
- Creamy Cucumber Salad
- Bacon Ranch Potato Salad
- Caprese Pasta Salad
- Old Fashioned Baked Beans
If you enjoyed this Antipasto Pasta Salad, I would love for you to leave a comment and review below.
Antipasto Pasta Salad
Ingredients
- 16 ounces rotini noodles
- 8 ounces grape tomatoes halved
- ¼ cup Spanish olives sliced
- ¼ cup Kalamata olives pitted and halved
- ½ cup jarred roasted red peppers chopped
- 1 small Vidalia onion or red onion finely minced
- 6 ounces diced hard salami or pepperoni
- ¼ cup minced parsley
Red Wine Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons capers
- 1 teaspoon kosher salt
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of water to a rapid boil and salt well with 2-3 tablespoons of kosher salt. Cook the pasta according to directions, choosing the longest suggested cook time. Drain well, but do not rinse the noodles.
- While the pasta is cooking, prepare the dressing by blending the olive oil, vinegar, capers, salt, garlic, and oregano together in a blender or small food processor until well combined.
- Toss the drained pasta with ¼ cup of the red wine vinaigrette and then let cool to room temperature before adding the remaining dressing or ingredients.
- Once the pasta is cooled, add the remaining dressing, tomatoes, olives, peppers, salami, and parsley, and toss well to combine.
- Refrigerate for at least 4 hours, preferably overnight before serving.
Sharina
This antipasto pasta salad is indeed a crowd pleaser! And the dressing is notable! Such a satisfying and flavorful salad!
Kristyn
Love everything about this pasta salad!! It's so tasty & always gone in minutes!! We have made it multiple times in the last couple months.
Kristen Chidsey
Thanks for sharing, Kristyn!
April
Love this salad! It's a must have at every summer get together we have! So many great flavors all packed in one simple dish.