Antipasto Pasta Salad

This Antipasto Pasta Salad is a vibrant, flavorful celebration of Italian-inspired ingredients, bringing together cherry tomatoes, Kalamata olives, artichoke hearts, and more in a refreshing, easy-to-make dish perfect for potlucks, picnics, or a quick weeknight dinner.

Ready Time

20 mins

Yields

4 servings

Ingredients

8 oz pasta of your choice
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup Kalamata olives, pitted
1 cup artichoke hearts, canned or marinated
1 cup pepperoncini, sliced
1 cup salami, sliced
1 cup mozzarella balls, sliced
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper, to taste

Instructions

Cook the pasta according to package instructions until al dente, then set aside to cool. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, artichoke hearts, pepperoncini, salami, mozzarella balls, and red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the pasta mixture and toss until everything is well coated. Stir in the chopped parsley.

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve cold, garnished with additional parsley if desired.

Notes

Use any type of pasta you like, but linguine or bowtie work particularly well for this recipe. Don’t overcook the pasta – you want it to still have a bit of bite.

Make sure to cool the pasta completely before adding the other ingredients, otherwise it can get soggy.

You can customize this salad to your taste by adding or substituting other antipasto ingredients, such as prosciutto or roasted red peppers. If you’re using canned artichoke hearts, drain and rinse them before adding to the salad.

Keep the salad refrigerated for up to 2 days, perfect for making ahead of time or having leftovers for lunch.

Feel free to adjust the amount of dressing to your taste – you can always make more if needed. For a lighter dressing, use only 1 tablespoon of olive oil and red wine vinegar each.

This salad is a great side dish or light lunch, and can easily be doubled or tripled for a larger crowd.