Every bite of this antipasto pasta salad, with its tangy red wine vinaigrette, crunchy cucumbers, salami, Kalamata olives, and especially the smoked mozzarella, offers something different and tastes amazing.
Antipasto Pasta Salad
Who doesn’t love a good tangy pasta salad? Especially one that tastes like a charcuterie board, but with pasta. I’ve created many pasta salad recipes over the years, but I have to say I’m in love with the idea of antipasto meeting pasta salad in one bite.
This salad is best when made and dressed a day ahead so the flavors can marinate. If you don’t have the time for that, adding a generous splash of red wine vinegar just before serving will give the salad the same bright, tangy flavor.
Why I Love This Recipe
- Versatility! This salad makes it easy to swap in or out ingredients you have on hand. The possibilities are endless.
- It’s the best potluck or cookout salad. Every scoop has so much flavor.
- I don’t need a party to make this salad. I make a batch, keep it in the fridge and enjoy it throughout the week.
Antipasto has always been the pre-party to the main course, and there are so many creative ways to enjoy it. Make sure to give my antipasto squares, my antipasto cheddar-pickle skewers and if it’s holiday time, this Christmas antipasto wreath is the perfect appetizer.
Ingredients
- capers
- anchovy paste – don’t shy away from this ingredient, it’s what makes the vinaigrette distinctive without imparting a fishy taste, just like in my chicken niçoise salad and green olive puttanesca pasta
- garlic
- red wine vinegar
- ground oregano
- extra virgin olive oil – use the best quality you can afford
- black pepper
- tri-color rotini pasta – doesn’t have to be tri-color, but it’s visually appealing
- cucumber – use seedless, such as an English cucumber
- grape or cherry tomatoes
- smoked mozzarella cheese – you can use fresh (soft) or an aged version (hard), it just depends on the texture you want or what’s available to you
- Italian salami – such as Genoa, one you can slice into chunks
- red onion
- Kalamata olives, peperoncini, roasted red peppers and marinated artichoke hearts
How to Make Antipasto Pasta Salad
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: First, cook your pasta in a large pot of boiling salted water following the package directions. Once it’s done, drain the pasta, give it a quick rinse with cold water, and set it aside.
- Step Two: Now, let’s move on to the vinaigrette. In a food processor, puree the capers, anchovy paste, and garlic. Add the vinegar and oregano, and give it a few pulses to combine everything. Slowly drizzle in the oil while blending until it’s nice and emulsified. Season it with some pepper to taste.
- Step Three: In a large bowl, mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts, and capers. Pour the vinaigrette over the salad and toss it all together until everything is well coated.
- Step Four: For the best flavor, refrigerate the salad overnight. Just before serving, give it a quick taste and season with salt and pepper if needed. Enjoy!
Recipe Tips
- Add even more flavor by roasting your tomatoes before adding them to the salad.
- Add fresh herbs like basil or oregano right before serving for even more fresh flavor and aromatics.
- Toss the mozzarella in a bit of olive oil, garlic, and Italian seasoning before adding it to the salad. This adds an extra burst of flavor to each cheesy bite.
- Make a bit more vinaigrette than you think you’ll need. The pasta will absorb the dressing, so having extra to toss in just before serving guarantees every bite is well-coated and flavorful.
- For added texture, sprinkle some toasted pine nuts or sunflower seeds over the salad just before serving. This adds a nice crunch that complements the softer ingredients.
Storage
- Store the salad in an airtight container to keep it fresh. This prevents it from absorbing other odors in the fridge and maintains its flavor.
- The salad can be stored in the refrigerator for up to 3 days. For the best texture and flavor, give it a good toss and a quick taste to adjust seasoning before serving again.
More Pasta Salad Recipes
- Italian Pasta Salad
- Sweet Potato Pasta Salad
- Pepperoni Pasta Salad
- Greek Pasta Salad
- Bacon Ranch Tortellini Salad
- Rainbow Macaroni Salad
- Chicken Pesto Pasta Salad
- Horseradish Macaroni Salad
- Chicken Ranch Pasta Salad
- Deviled Egg Pasta Salad
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Antipasto Pasta Salad
Every bite of this antipasto pasta salad, with its tangy red wine vinaigrette, crunchy cucumbers, salami, Kalamata olives, and especially the smoked mozzarella, offers something different and tastes amazing.
Servings: 12
Calories: 278kcal
Ingredients
Vinaigrette:
- 1-1/2 tbsps. capers drained
- 2 tsps. anchovy paste
- 2 tsps. minced garlic
- 1/4 cup red wine vinegar
- 1 tsp. ground oregano
- 6 tbsps. extra virgin olive oil
- black pepper to taste
Salad:
- 2 cups seeded, sliced cucumbers
- 1 cup halved grape or cherry tomatoes
- 1 cup diced, smoked mozzarella cheese (fresh or hard (aged) version - your choice)
- 1 cup diced, Italian salami
- 1 cup thinly sliced red onion
- 3/4 cup pitted, chopped Kalamata olives
- 1/2 cup sliced peperoncini
- 1/2 cup sliced, roasted red peppers
- 1/2 cup marinated artichoke hearts quartered
- 2 tbsps. capers drained
Instructions
- Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.8 oz. dry, tri-color rotini pasta
- Puree capers, anchovy paste and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.1-1/2 tbsps. capers, 2 tsps. anchovy paste, 2 tsps. minced garlic, 1/4 cup red wine vinegar, 1 tsp. ground oregano, 6 tbsps. extra virgin olive oil, black pepper
- Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.2 cups seeded, sliced cucumbers, 1 cup halved grape or cherry tomatoes, 1 cup diced, smoked mozzarella cheese, 1 cup diced, Italian salami, 1 cup thinly sliced red onion, 3/4 cup pitted, chopped Kalamata olives, 1/2 cup sliced peperoncini, 1/2 cup sliced, roasted red peppers, 1/2 cup marinated artichoke hearts, 2 tbsps. capers
Video
Notes
For optimal outcomes when preparing this antipasto pasta salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Antipasto Pasta Salad
Amount Per Serving (149 g)
Calories 278
Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 4.7g29%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5.1g
Cholesterol 12.2mg4%
Sodium 737mg32%
Potassium 164mg5%
Carbohydrates 20g7%
Fiber 1.8g8%
Sugar 2.8g3%
Protein 7g14%
Vitamin A 126IU3%
Vitamin C 10mg12%
Calcium 134mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Cassie says
Oooh yummmmm!
Barbie with a T says
All of my favorite flavors, seasonings, and all that good texture. This pasta salad is right up my alley. It is the perfect meal to serve in my new Pfaltzgraff dinnerware “Villa della luna” pattern. I love anything Italian!
Thanks for this recipe. I will make it as soon as I can get some artichokes. I have everything else on hand.
Laura says
I am going to look so COOL bringing this to the next shindig.
Excellent.
KathyB. says
This sounds and looks so good, I will have to make this for one of our church potlucks!
bellini valli says
If this recipes doesn’t say summer nothing does Cathy. This is a great way to celebrate.
Marjie says
Lots of color, and meat for an added bonus! What’s not to love?
Alline says
This was so good. The vinaigrette is so amazing.
Lea Ann says
This was beautiful, fresh and delicious!
RecipeGirl says
Simply gorgeous 🙂
kari byron says
delicious! it just tasted so good.
Cathy at Wives with Knives says
Yum, I love this kind of hearty salad with all those great flavors.
The Teacher Cooks says
I am so going to make this. I love a good pasta salad.
Rachel the SdOC says
One way to make me smile is to have a nice color photo greeting me that contains visible salami chunks!
Blond Duck says
I love antipasto! Yum!
Velva says
I am definitely bookmarking this recipe. I love antipasti and pasta, together this would be an awesome pasta salad, Thanks for sharing.
janice says
looks yummy..just a note: think you forgot to add roasted bell peppers to the recipe
Russell at Chasing Delicious says
Such a scrumptious salad! I could handle a big bowl of this for lunch.
Amy says
I made this, and it turned out so well. I doubled the dressing, as I like more. Very easy to put together.
Melissa says
I made this with a couple alterations: I used fresh oregano and basil in the vinaigrette. I also added red pepper flakes for some added zing (although the peperoncinis add some as well). I also added some broccoli florets that were par-cooked and cut into tiny pieces. EXCELLENT recipe. Wonderful salad. Please heed their advice and make it the day before. The flavors meld and the pasta soaks up some of that yummy dressing. Fabulous!
gorillabuns says
I want to eat this tonight!
tracy hays says
THIS is on my next shopping list!! Someone bring some to me now! Drool.
Julie says
Made this for Dinner, It Makes a ton! We absolutely love it. The dressing is so delish!
Tracy Hays says
Expensive but worth it! Looks amazing
Julie says
This made a ton and was delicious! It’s the best.
SallyMcGraw says
I made this today for a BBQ and it was a big hit! The anchovy vinaigrette is what makes this salad extra special! I also added some cubed pepperoni and sopressata, since I had it on hand. The flavors were excellent, and I will be making this for many summer BBQ’s. It does get a bit pricey, but it makes a LOT and will feed your family for more than one day. Excellent recipe – I thank you!
Harmony Rapciewicz says
I make something very similar to this I use tortellini pasta instead and just a basic homemade Italian dressing and fresh mozzarella but I would imagine that the smoked mozzarella holds up a little better.
Cathy says
The smoked mozzarella gives an incredible flavor.
Kristyn says
So colorful & delicious!! We make this to go with so many things! And, I love the vinaigrette! It adds a ton of flavor!
Celeste says
This antipasto pasta salad recipe was amazing! The vinaigrette brought it all together with such a good flavor! A new family favorite.
Natasha says
This antipasto pasta salad recipe is so good! It’s full of flavor and I love that it’s so versatile, I can swap ingredients if I want to! Thanks for this!
Kylie R says
The perfect summer salad! It’s loaded with so many yummy things, everyone loves it. I just prepped it again for our party later.
Lynda says
I made your antipasto pasta salad recipe and it was a hit. Loaded with flavor, full of texture, and the kind of dish that tastes even better the next day.