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:
  • Deviled Egg Macaroni Salad
  • Street Corn Pasta Salad
  • Easy BLT Pasta Salad

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:
  • rotini
  • penne
  • fusilli
  • farfalle
  • rigatoni
  • elbow macaroni

• 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

Favorite Pasta Salads

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!