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The BEST Antipasto Pasta Salad Recipe

This antipasto pasta salad recipe looks fantastic and tastes just as good. Make sure to save it because you’ll want to spice up your regular pasta salad.

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Pasta salad is ALWAYS in my refrigerator during the summer. It’s great for lunch or a dinner side and it makes a ton.  

 I usually grab the container when we’re headed to our neighborhood pool for lunch or a snack. Italian antipasto salad is one of my favorites because there are so many different flavors.  My kids eat it up and that’s a HUGE bonus too!

overhead closeup view of antipasto with rotini, grape tomatoes, olives, cheese cubes, artichokes, salami and cheese cubes

Easy Antipasto Pasta Salad Recipe

One of my favorite appetizers is crackers, meat and cheese. This recipe takes it to the next level. It’s got all my favorite ingredients with a few veggies added in to make it a little healthier. The Italian seasoning makes this a great side dish for any grilled main course.

Ingredients for antipasto salad with pasta

closeup view of antipasto with rotini, grape tomatoes, olives, cheese cubes, artichokes, salami and cheese cubes

How to make antipasto with pasta dish

Step 1

Cook pasta according to directions. Drain pasta and rinse with cold water.

Step 2

Slice cheeses and salami into 1/2 inch cubes.

Step 3

Add all ingredients into a large bowl and mix thoroughly.

overhead closeup view of antipasto with rotini, grape tomatoes, olives, cheese cubes, artichokes, salami and cheese cubes

Recipes to go with this antipasto recipe

Antipasto Pasta Salad

This antipasto pasta salad recipes looks fantastic and tastes just as good. Make sure to save it because you’ll want to spice up your regular pasta salad.
Course Salad
Cuisine American
Keyword cobb salad, pasta
Prep Time 25 minutes
Servings 6
Author Holly- Keeping Life Sane

Ingredients

  • 12 oz pasta cooked
  • 4 oz pepper jack cheese
  • 4 oz mozzarella cheese
  • 12 oz jar marinated artichoke hearts drained
  • 4 oz salami
  • 1 pint grape tomatoes
  • 8-10 sliced peperoncinis
  • 14.5 oz can black olives drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • salt and pepper to taste

Instructions

  • Cook pasta according to directions.
  • Slice cheese into 1/2 inch cubes.
  • Slice salami into 1/2 inch pieces.
  • Drain pasta and rinse with cold water.
  • Stir all ingredients into a large bowl and mix thoroughly.
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