Antipasto Pasta Salad Recipe for Summer Easy, Fresh, and Perfect for BBQs

If you want a fresh and easy dish to enjoy this summer, antipasto pasta salad is a great choice. It combines tasty ingredients like olives, cheese, and cured meats with pasta for a flavorful, satisfying salad.

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This salad is quick to make, perfect for picnics or just a light meal on hot days. You can prepare it ahead of time, making it even more convenient to enjoy whenever you want.

You’ll love how simple it is to mix your favorite antipasto ingredients with pasta and a zesty dressing. It’s a crowd-pleaser that works well for any summer gathering or easy dinner.

How to Make the Best Antipasto Pasta Salad for Summer

You’ll need the right ingredients and a simple plan to make a tasty antipasto pasta salad. Using the best pasta and following easy cooking tips will help your salad turn out fresh and delicious.

Essential Ingredients and Substitutions

Start with cooked pasta as your base. Use short pasta like rotini or penne for the best texture.

Add cured meats like salami or pepperoni for flavor. If you want a lighter option, swap these for diced turkey or ham.

Use cheese such as mozzarella balls or provolone cubes. You can use feta or Parmesan as a substitute if you prefer a stronger taste.

Include veggies like cherry tomatoes, black olives, roasted red peppers, and cucumbers for crunch and color.

For the dressing, mix olive oil, red wine vinegar, Italian herbs, and a little garlic. You can replace red wine vinegar with lemon juice for a tangier flavor.

Antipasto Pasta Salad Recipe

Ingredients:

1 cup cherry tomatoes, halved
1 cup mozzarella balls (bocconcini), halved or quartered
8 oz (about 2 cups) pasta (rotini, penne, or bowtie work well)
1 cup salami or pepperoni, sliced into bite-sized pieces
1 cup roasted red peppers, sliced
1/2 cup black olives, sliced
1/2 cup pepperoncini peppers, sliced (optional for a bit of heat)
1/4 cup red onion, thinly sliced
1/2 cup artichoke hearts, chopped (optional)
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese

For the Dressing:

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste

Instructions:

Give the salad a final toss before serving. Adjust seasoning with salt and pepper if needed.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Drain well.

In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until well combined.

In a large bowl, add the cooled pasta, cherry tomatoes, mozzarella, salami, roasted red peppers, olives, pepperoncini, artichoke hearts, red onion, basil, and parsley.

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Pour the dressing over the pasta mixture and toss gently to combine, making sure everything is coated evenly.

Sprinkle the Parmesan cheese over the salad and toss lightly. Cover and refrigerate for at least 1 hour to allow flavors to meld.

Recommended Pasta Types and Cooking Tips

Choose short, sturdy pasta that holds sauce well. Rotini, penne, farfalle, or fusilli work best.

Cook pasta just al dente so it stays firm and doesn’t get mushy in the salad.

Rinse the pasta under cold water after draining. This cools it off and stops cooking to keep the texture right.

Toss pasta with a little olive oil after rinsing to prevent sticking before adding other ingredients.

Use fresh pasta for a softer texture but be extra careful with cooking time. Dry pasta is easier for beginners.

Serving Ideas and Summer Entertaining Tips

Keeping your guests refreshed and satisfied is key. Pair your antipasto pasta salad with the right drinks and main dishes. Planning ahead for storage helps keep the salad fresh and ready to serve.

Pairings with Drinks and Main Dishes

Try pairing the salad with light, crisp white wines like Pinot Grigio or Sauvignon Blanc. Sparkling water with slices of lemon or cucumber also works great for non-alcoholic options.

For main dishes, serve grilled chicken, shrimp skewers, or a simple margherita pizza. These choices complement the flavors of the antipasto salad without overpowering it.

Consider setting out a platter of assorted cheeses and olives. It adds variety and ties the meal together nicely.

Make-Ahead and Storage Recommendations

You can make the salad a day ahead to let the flavors meld. Keep it covered in the fridge in an airtight container.

If the dressing is added too early, the pasta can get soggy, so you might want to keep the dressing separate until just before serving.

Store leftovers in the fridge and eat within 2 days for the best taste and safety. Stir the salad gently before serving to redistribute the dressing.

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