Bring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for any occasion!

Whether you’re hosting a summer picnic or lounging at home on the weekend, nothing quite beats a twist on traditional Italian antipasti flavours in an easy-to-make pasta salad.

Introducing my mouthwatering Antipasto Pasta Salad recipe that packs all the deliciousness of antipasto into one tasty dish with colourful vegetables and salty cured meats! It is dressed with a delicious homemade vinaigrette dressing infused with garlic and herbs – it’s guaranteed to be a hit at any gathering.

Not only does this Italian pasta salad taste as delicious as it looks but it also makes a great potluck contribution or meal to take on-the-go. So read on to learn how to make this unique pasta salad at home!

What is Antipasto?

Antipasto does not mean “no pasta” and is a common misinterpretation in North America. Antipasto is an Italian term that actually translates to “before the meal” and is a traditional Italian appetizer course. Antipasti typically consists of cured meats, olives, preserved vegetables, cheese and other accompaniments.

Antipasto is the singular, referring to one portion. Antipasti is the plural, referring to multiple portions.

In Italy, pasta is typically served as the primo, or first course, after the antipasto.

Obviously a pasta salad is not typical for antipasto, however we call it antipasto salad because it is loaded with typical antipasti. It’s also not an Italian dish at all, but rather a North American fusion dish that makes for an excellent side at a BBQ or party. You can find versions of it on many Italian-American restaurant menus in the United States and Canada.

For a salad that is more true to typical Italian antipasto you can swap the pasta for arugula or romaine lettuce.

Antipasto Salad Variations

• Swap the pasta for arugula or romaine lettuce.
• Add roasted red peppers for a boost of flavour.
• Use a unique cheese like gorgonzola, taleggio, or provolone instead of mozzarella.
• Add some roasted vegetables such as eggplant or zucchini.
• Substitute Italian dressing for the balsamic vinaigrette.
• Add more chopped fresh herbs such as parsley or oregano.
• Add some capers and anchovies for an extra salty kick.
• Replace the artichoke hearts with marinated mushrooms.
• Make it vegetarian by omitting the meat and adding more vegetables.
• For a vegan version of the salad, omit the meats and cheese and add extra vegetables like roasted red peppers or mushrooms.
• To make this into an entree salad, more protein can be added such as cooked chicken or shrimp.

How to Chiffonade Basil Leaves

Chiffonade is a French term used to describe a way of cutting vegetables or herbs into thin ribbons. It works best with delicate, tender herbs such as basil, and it’s an easy way to add color and flavor to any dish.

To chiffonade basil leaves:

1. Start by stacking 8-10 fresh basil leaves on top of each other.
2. Roll the basil leaves tightly into a cigar shape and then use a sharp knife to slice them as thinly as possible.
3. Once all your basil is sliced, sprinkle it over the antipasto salad for colour and flavour.

It is important to note you should prepare fresh herbs only when you’re ready to use them, as they will quickly lose their flavour, darken, and then wilt if stored for too long.

Tips for Making Antipasto Pasta Salad

• Use the best quality ingredients you can find. High quality meats, cheeses and preserved vegetables will make a huge difference in the flavour of your salad. The biggest flavour boost though will come from using a good quality extra virgin olive oil and red wine vinegar.
• Make sure to cook the pasta al dente so it has some bite, and don’t skip on salting the water or you will have a very bland pasta salad.
• You do need to rinse the pasta after cooking otherwise it will be sticky, but don’t over rinse or you’ll wash away all the starches that help the dressing stick to the pasta.
• You can easily double or triple this recipe for a large gathering. Just make sure to adjust the dressing accordingly and add more ingredients as needed.
• Be sure to salt and pepper the salad after all of the ingredients have been combined. This will help bring out the flavours and make each component of the salad shine.
• Chopping all of your ingredients into similarly sized pieces, like cubes, will help with the presentation of the salad and make it easier to eat.
• A touch of fresh herbs adds a bright, fresh flavor to the salad. If you can’t get your hands on fresh basil then parsley or oregano would be great options.

How to Serve Antipasto Salad

Antipasto salad makes a great side dish or appetizer for any occasion, and is perfect for summer BBQs, potlucks, holidays, or any gathering. It also pairs well with grilled fish or chicken.

Serve with fresh bread and extra balsamic vinaigrette on the side. Don’t forget the Parmesan cheese.

How to Store Leftover Antipasto Pasta Salad

Leftover antipasto salad should be stored in an airtight container and kept in the refrigerator for up to 3 days. The pasta can become mushy with extended storage, so it’s best to enjoy this salad within a few days of making it.

If you want to prepare the salad ahead of time, store the dressing separately and dress the salad just before serving.

I do not recommend freezing antipasto salad, as the texture of the ingredients won’t be pleasant after thawing.

About the Ingredients for Antipasto Pasta Salad

Pasta – I used rotini pasta. If you want to keep the pasta out of it, feel free to swap with arugula or romaine lettuce.

Salami – Use a genoa salami chub, or you can use a sliced genoa salami chub, with the slices cut in half if you prefer.

Bocconcini – Bocconcini is known as fresh Mozzarella balls in the States. 200 g is more like 7 oz, but they come in 200 g containers in Canada, and 8 oz containers in the USA. In this case, the slight difference in amount is fine.

Artichoke hearts – I used canned artichoke hearts. You can use marinated artichoke hearts instead but I find that it can add a little too much oil to the salad so you may need to adjust the dressing to account for that. Alternatively you can reserve the oil from marinated artichoke and use in place of the extra virgin olive oil.

Tomatoes – You can also use grape tomatoes, or even chop fresh heirloom tomatoes if you like.

Olives – I used a mixture of green and kalamata olives. Feel free to use any combination of olives you prefer.

Onion – A little red onion brings a mild peppery flavour to the salad. Slice them thin and bite sized so they don’t over-power the other flavours.

Pepperoncini – Feel free to omit if you can’t take the heat.

Basil – Use as many fresh basil leaves as you like, although 20 or so basil leaves here is my own preference.

Dressing – You can prepare the provided homemade dressing or use bottled Italian dressing if you need a shortcut. Be sure to taste and adjust the seasoning.

Looking for More Pasta Salads?

Check out more of my favourite pasta salad recipes!

This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.

Calabrese pasta salad is wonderful pasta dish featuring roasted red peppers served either warm or cool as a side dish or entrée.

This Pesto Pasta Salad Recipe features bow tie pasta and fresh ingredients for a summer salad or side dish that is full of flavour!

How to Make Antipasto Pasto Salad

Yields: 6-8 Servings | Prep time: 20 Minutes | Cook time: 9 Minutes

Ingredients:

• 16 oz (454 g) Rotini pasta
• 8 oz (225 g) Salami chub, chopped
• 8 oz (200 g) Bocconcini (Mozzarella balls)
• 14 oz (398 g) Artichoke hearts, drained and quartered
• 2 cups cherry tomatoes, halved
• 1/2 cup green olives, pitted
• 1/2 cup kalamata olives
• 1/2 cup green olives, pitted
• 1/3 cup red onion, thinly sliced
• 1/4 cup pepperoncini peppers, chopped
• 20 Fresh basil leaves

For the Dressing:

• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons parmesan cheese, grated
• salt and pepper, to taste

Directions:

Prepare the al dente pasta according to package directions in well salted water. Rinse with cold water and drain well.

Transfer the drained pasta to a large bowl. Add the salami, bocconcini, artichoke hearts, tomatoes, olives, red onion, and pepperoncini.

Chiffonade fresh basil leaves, and add to the bowl.

Stir to combine, cover then refrigerate for one hour.

Combine the dressing ingredients in a small bowl, cover and set aside until ready to serve.

Just prior to serving pour the dressing over the pasta salad and toss gently until well combined.