Antipasto Pasta Salad

Antipasto Pasta Salad

Ready for a refreshing, hearty summer salad? Antipasto pasta salad is super easy to make, delicious, can be made in advance, and is great as leftovers. It’s so versatile it can be a side dish or a main meal. Excellent for an easy weeknight dinner or make a large batch for a potluck.

This salad can be made in advance and is perfect for potlucks or family gatherings. Or, if you are like me, you made a big batch for an easy dinner on a summer night and then portion the leftovers for lunches during the week!

Antipasto pasta salad is easy to make and it’s flexible. I’ve got a lot of vegetables over running my garden right now so if I’ve got extra peppers, tomatoes, onions, etc., I’ll just throw them in the salad.

What really makes this antipasto pasta salad so delicious is the dressing, cheese, pepperoni and salami. Those flavors combine together and get soaked up by the pasta. It’s SO yummy.

I recommend making the salad dressing first so that the dried herbs have time to let out their flavor. I also think this salad is best when made ahead and left in the fridge for a few hours. Then just give it a stir before serving.


Antipasto Pasta Salad

Antipasto Pasta Salad

Refreshing, hearty Italian salad that is easy to make, can be made in advance, perfect for potlucks, large gatherings, or an easy summer dinner.

  • Author: Kathleen


For the dressing:
1/3 cup red wine vinegar
1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil

For the salad:
8 ounces penne pasta
1/2 can (15 ounces) navy or northern white beans
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup orange bell pepper, chopped
1 cup cherry tomatoes, halved
1/4 cup green onions, sliced
2 ounces Monterey Jack cheese, sliced 1″ squares
2 ounces part-skim mozzarella cheese, sliced in 1″ squares
2 ounces brick or provolone cheese, sliced in 1″ squares
2 ounces thinly sliced hard salami
1 ounces thinly sliced pepperoni
1/2 cup Kalamata olives, sliced
1 tablespoon minced chives
1/2 cup crumbled feta


Combine all the ingredients for the dressing, whisking or shaking in a mason jar.  Set aside.

Prepare pasta according to package directions, rinse to cool.
Combine all other ingredients in a large bowl, toss with dressing.
Cover and refrigerate.  Toss before serving.


Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.