Go Back

Italian Antipasto Pasta Salad - Bright, Briny, and Ready for Any Table

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Short pasta: Rotini, fusilli, or penne (1 pound)
  • Salami: Genoa or soppressata, thinly sliced or cut into strips (6–8 ounces)
  • Cheese: Provolone or mozzarella (pearls or diced) (6–8 ounces)
  • Olives: Kalamata or mixed Italian olives, pitted and halved (3/4 cup)
  • Roasted red peppers: Drained and sliced (3/4 cup)
  • Artichoke hearts: Marinated, quartered and drained (1 cup)
  • Pepperoncini: Sliced rings, mild or hot (1/2 cup)
  • Cherry tomatoes: Halved (1.5 cups)
  • Red onion: Thinly sliced (1/2 medium)
  • Fresh herbs: Parsley and/or basil, chopped (1/3 cup packed)
  • Optional add-ins: Cucumber, sun-dried tomatoes, chickpeas
  • Extra-virgin olive oil (1/2 cup)
  • Red wine vinegar (1/4 cup)
  • Dijon mustard (2 teaspoons)
  • Honey or sugar (1 teaspoon)
  • Garlic, finely grated or pressed (2 cloves)
  • Dried oregano (1 teaspoon)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Kosher salt and black pepper, to taste

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente so it holds up in the salad. Drain and rinse quickly under cool water to stop the cooking.
  2. Season the pasta while warm. Toss the pasta with a tablespoon of olive oil and a pinch of salt. This keeps it from sticking and gives you a head start on flavor.
  3. Whisk the dressing. In a bowl or jar, combine olive oil, red wine vinegar, Dijon, honey, garlic, oregano, red pepper flakes, salt, and pepper. Whisk or shake until emulsified and taste for balance—add a touch more vinegar or salt if needed.
  4. Prep the mix-ins. Slice the salami and cheese into bite-size pieces. Halve the olives and tomatoes. Slice the roasted peppers, artichokes, pepperoncini, and red onion. Chop the herbs.
  5. Combine. In a large bowl, add the pasta, salami, cheese, olives, roasted peppers, artichokes, pepperoncini, tomatoes, and onion. Pour over about three-quarters of the dressing and toss gently to coat.
  6. Rest and absorb. Let the salad sit for 10–15 minutes so the pasta soaks up the flavors. Taste and add more dressing, salt, or pepper as needed.
  7. Finish with herbs. Fold in the parsley and basil just before serving to keep them bright and fragrant.
  8. Chill or serve. Serve right away at cool room temperature, or chill for 1–2 hours if you prefer it colder. Reserve a few spoonfuls of dressing for a quick refresh just before serving.