Antipasto Pasta Salad
Forget the boring, mayo-laden pasta salad and bring this fresh, hearty antipasto pasta salad to your next backyard barbecue! The perfect summer side dish, this antipasto salad is loaded with cheesy tortellini, ripe grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, black olives, and a tangy Italian vinaigrette.
You Will Love This
- It’s SO easy! If you’re scrambling to throw together a side dish for your friend’s party, this antipasto pasta salad recipe is perfect for you! It’s simple, delicious and can totally be customized according to what you have in your fridge!
- It’s a bit of a twist on the traditional summer pasta salads that you’ll often see at backyard barbecues. We’ve all had the boring, mayo-laden macaroni salad or the mushy Italian pasta salad. But I’d be willing to bet your friends have never tried a pasta salad like this!
- It’s got a little something for everyone! Your picky eaters are going to love this salad because there’s such a wide variety of ingredients, there is sure to be something that everyone will enjoy!
- If you loved this antipasto pasta salad recipe, be sure to try my:
Ingredients and Substitutions
- Pasta – I love using cheese tortellini for this antipasto pasta salad. It just adds something a little more substantial that makes this pasta salad a meal on its own. You can use any stuffed or short pasta you like.
- Artichoke Hearts – No need to bother with fresh artichokes, my go-to is always the tender canned artichoke hearts. Quartered is the perfect size to mix in well with everything else.
- Green and Black Olives – I love a mixture of black and green olives, but if you like one more than the other, just use more of that kind.
- Mini Pepperoni – Mini pepperoni are adorable but also the perfect size to mix with all the other ingredients. You can also buy regular pepperoni and cut it in half or quarters.
- Salami Slices – Genoa, hard salami, and soppressata all work for this Italian pasta salad, so get whichever you love the most.
- Smoked Gouda – Smoked gouda has an amazing flavor that just blends so well with everything else, but you can use any other softer cheese you like. Fontina, Havarti, or provolone all work well.
- Mozzarella Pearls – Mozzarella pearls are a common ingredient in antipasto platters, so they’re a given for this recipe as well. I highly recommend using my marinated mozzarella recipe for a little extra flavor!
- Grape Tomatoes – Grape tomatoes are awesome because of their size. I like to slice them in half so you can get a little in each bite.
- Red Wine Vinegar – Feel free to use white wine vinegar, white balsamic vinegar, or balsamic vinegar in place of the red wine vinegar in this pasta salad recipe.
- Dijon Mustard – Dijon has a nice even tangy flavor that emulsifies the dressing beautifully.
- Herbs – Dried oregano and thyme can be replaced with Italian seasoning if you prefer.
Instructions
Cook pasta in a large pot of salted water according to package directions, until just al dente.
Then add artichoke hearts, olives, mini pepperoni, salami, smoked Gouda, mozzarella pearls, and grape tomatoes.
In a small mason jar combine olive oil, red wine vinegar, Dijon, oregano, thyme and a large pinch of salt and pepper. Shake vigorously until emulsified. Drizzle dressing over salad and toss to coat.
Garnish the antipasto pasta salad with fresh parsley and enjoy!
Tips
- Salt your pasta water moderately! Add 2-4 tablespoons of Kosher salt to the boiling pot of water just before adding the pasta. This is the first chance that you have to season the pasta and it will go a long way in boosting the flavors of the overall dish!
- Don’t overcook the pasta! The pasta will continue to soak up the dressing as the antipasto pasta salad sits, so especially if you’ll be enjoying this salad a few hours or a day after you make it, just cook the pasta until al dente.
- Feel free to switch up the ingredients based on your personal preferences! You could nix the olives and add more artichoke hearts or salami. You could add sun-dried tomatoes instead of fresh. You could even add soppressata instead of regular salami. Customize this salad based on the flavors your family enjoys most!
Variations
- Switch up the pasta! I like refrigerated cheese tortellini but realize it’s not always available, so some other great cuts of pasta that would work for this dish include:
- You can also switch up the veggies! Feel free to try adding:
- diced red pepper
- diced red onion
- cherry tomatoes
- fresh basil
- Switch up the protein! Instead of the pepperoni and salami, you can try:
- prosciutto
- sopressata
- capicola
- mortadella
- coppa
Make-Ahead and Storage
- Make Ahead: This is the ultimate make ahead salad! Throw it together for a party, picnic, or just to have in the fridge as a snack. If you’re making this salad ahead of time, (which I totally recommend by the way) just add half of the dressing initially. Then add the remaining dressing just before serving and toss to coat. This will ensure that your tortellini doesn’t get soggy but still has tons of flavor. Make this up to 3 days in advance.
- Storage: Store this Italian antipasto pasta salad in an airtight container in the refrigerator for up to a week.
FAQ
Traditional antipasto usually consists of cured or smoked meats and sausages, olives, fresh or pickled vegetables, peppers, and cheeses arranged on a plate or cutting board. The antipasto salad takes all of these items and mixes them into a tossed salad and typically adds some other elements like a dressing and pasta.
Typically it does not. It’s filled with a variety of meats, cheeses, and marinated veggies. However, in this pasta salad recipe, the addition of cheese tortellini takes the traditional antipasto ingredients to the next level!
Make sure your pasta is cooked al dente! That way, as it soaks up some of the dressing it doesn’t get soggy. Also, if you’re serving the pasta salad several hours or a couple days later, just add half the dressing initially. Then add the remaining dressing just before serving!
Favorite Pasta Salads
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Simple Antipasto Pasta Salad
Forget the boring, mayo-laden pasta salad and bring this fresh, hearty antipasto pasta salad to your next backyard barbecue! The perfect summer side dish, this antipasto salad is loaded with cheesy tortellini, ripe grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, black olives, and a tangy Italian vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: American
Ingredients
Salad:
- 20 oz. cheese tortellini, cooked al dente according to package directions
- 1 (15 oz.) can quartered artichoke hearts
- 1 cup green olives
- 1 cup black olives
- 1 cup mini pepperoni
- 1 cup salami slices, quartered
- 8 oz. smoked Gouda, cubed
- 8 oz. fresh mozzarella pearls
- 1 pint grape tomatoes, halved
- 1/4 cup fresh chopped parsley
- Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Kosher salt
- fresh cracked pepper
Instructions
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a mason jar and shake until well combined.
- Pour half the dressing over the salad and toss to coat.
- Pour remaining dressing over the salad just before serving. Garnish with fresh chopped parsley.
Notes
- Salt your pasta water moderately! Add 2-4 tablespoons of Kosher salt to the boiling pot of water just before adding the pasta. This is the first chance that you have to season the pasta and it will go a long way in boosting the flavors of the overall dish!
- Don’t overcook the pasta! The pasta will continue to soak up the dressing as the antipasto pasta salad sits, so especially if you’ll be enjoying this salad a few hours or a day after you make it, just cook the pasta until al dente.
- Feel free to switch up the ingredients based on your personal preferences! You could nix the olives and add more artichoke hearts or salami. You could add sun-dried tomatoes instead of fresh. You could even add soppressata instead of regular salami. Customize this salad based on the flavors your family enjoys most!
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 353
- Sugar: 2.2 g
- Sodium: 738.5 mg
- Fat: 17.8 g
- Carbohydrates: 28.7 g
- Fiber: 3.6 g
- Protein: 21.3 g
- Cholesterol: 35.4 mg
This post was originally published in August of 2018. It was updated in March 2022 to include helpful tips and process shots showing you exactly how to make the best Antipasto Pasta Salad every single time!
Absolutely perfect for a summer picnic! And all your in process shots really make it easy for us to make! Thanks so much for sharing :).
I am a big pasta fan. I would love to make this tortellini pasta salad. My parents are visiting us and they would be very happy to be served with this delicious salad.
It’s got all the ingredients I love !! I’m not a salad fan but this one is calling my name.. Looks so delicious and loaded with so many ingredients. I want one right now !!
Wow! Every flavor (and color) in this really just pops out! What a perfect picnic or BBQ side dish!
I grew up in the Midwest and we love our pasta salads. They are the perfect side dish to any barbecue or holiday and they are so easy to prep. I can’t wait to kick off the unofficial summer at the end of the month because that means I get to make this again!
I have a feeling that if I take this to a potluck it will vanish before my eyes. This looks so much better than macaroni salad!
Pasta salad my favorite of all salads. Simply love simple but utterly delicious salads and using cheese tortellini is simply brilliant way to make pasta salad.
This salad has all the salty good things I love. Even better, my husband doesn’t eat olives or tomatoes so I won’t have to share!
What a great spin to add tortellini! I would never think to add it to salad, but now I’ve seen it, I can’t wait to try it! Looks like a perfect crowd pleaser!
I agree about the mushy pasta…. we eat this alot in the summer and I find it’s a good thing to take to parties. Yours looks so pretty! I will have to try this Memorial Day as it’s my husband’s favorite too!
I’m a midwest foodie of sorts myself and my day job is known for its potluck lunches; I can’t wait to bring this beauty of a salad to the next work potluck! I’m especially intrigued by the artichokes which I’m sure offer that special twist that you mention. Thanks for sharing such a yummy and beautiful salad!
What a great salad for a bbq party. All the classic flavours combined with pasta. This would be a winner for sure. A true crowd pleaser.
Could not agree more!!
Surprise your friends with a new twist on the classic Italian pasta salad!