Easy Italian Antipasto Pasta Salad
A quick and crowd-pleasing pasta salad featuring rotini or penne pasta, Italian meats, cheese, and vibrant vegetables tossed in a tangy Italian dressing. Perfect for potlucks, picnics, and casual dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 12 ounces rotini or penne pasta
- 6 ounces sliced salami or pepperoni, chopped
- 6 ounces provolone or mozzarella cheese cubes
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup red onion, thinly sliced
- 3/4 cup Italian dressing (homemade or store-bought)
- 2 tablespoons fresh parsley or basil, chopped (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking. Set aside to drain well.
- While pasta cooks, chop 6 ounces of salami or pepperoni into bite-sized pieces. Halve 1 cup cherry tomatoes, slice 1/2 cup black olives and 1/2 cup pepperoncini peppers, and thinly slice 1/4 cup red onion. Chop fresh herbs if using.
- In a large mixing bowl, combine the cooled pasta, chopped meats, cheese cubes, and all prepared vegetables. Toss gently to mix evenly.
- Pour 3/4 cup Italian dressing over the salad. Toss gently with salad tongs or large spoons to coat all ingredients. Taste and add salt and pepper sparingly.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld. If short on time, 30 minutes will suffice.
- Before serving, gently toss the salad again and sprinkle with chopped fresh herbs for garnish.
Notes
Avoid overdressing at first to prevent soggy pasta. Rinse pasta under cold water promptly to stop cooking and help dressing cling. Marinate for at least 1 hour for best flavor. Can be made a day ahead and tastes better after chilling. Substitute gluten-free pasta or dairy-free cheese for dietary needs. Vegetarian version by omitting meats and adding extra veggies.
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 375
- Sugar: 4
- Sodium: 700
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: Italian pasta salad, antipasto pasta salad, potluck recipe, easy pasta salad, Italian dressing salad, rotini pasta salad