Italian Antipasto Pasta Salad (Perfect for Making Ahead)

This Italian antipasto pasta salad is loaded with salami, mozzarella, olives and a zesty homemade vinaigrette. Make it the night before and it only gets better!

Originally published May 20, 2019 and updated on April, 2026

Jump To

• Why This Italian Antipasto Pasta Salad Works
• What is antipasto pasta salad?
• What ingredients do you need for this Italian antipasto pasta salad
• Equipment you need to make this pasta
• How to make antipasto salad with pasta
• Expert Tips:
• How to make your own marinated mushrooms?
• Substitutions/Variations:
• Make Ahead Tips and Storage
• SHOULD YOU RINSE COOKED PASTA?
• FAQ'S
• More like this:
• Easy Italian Antipasto Pasta Salad Recipe

Some recipes just feel like summer in a bowl, and this Italian antipasto pasta salad is exactly that. I first started making a version of this on hot August afternoons when a full antipasto spread felt too heavy but we still wanted all those incredible Italian flavors together. The answer was obvious: toss everything into a big bowl of pasta and call it a meal.

The beautiful thing about this recipe is that it genuinely tastes better the next day. All those flavors from the salami, the olives, the marinated artichoke hearts and the zesty vinaigrette just meld together overnight into something really special. It has become one of my most requested recipes for summer cookouts and family gatherings, and once you make it you will completely understand why.

If you love easy Italian salads that come together without much fuss, you will also love this easy Italian caprese pasta salad. And if you are serving this at a summer gathering, this pairs beautifully alongside a simple Italian cucumber and tomato salad for a full spread that comes together in minutes.

Why This Italian Antipasto Pasta Salad Works

• A genuine make ahead dish. It truly tastes better the next day, which means it is perfect for making ahead for parties, potlucks and cookouts
• Loaded with Italian antipasto ingredients. Salami, mozzarella, olives, roasted red peppers, artichoke hearts and pepperoncini give you that classic Italian deli flavor in every single bite
• The vinaigrette does the heavy lifting. A simple red wine vinaigrette made with olive oil, garlic and fresh herbs ties everything together beautifully
• Made for sharing. This recipe serves a crowd easily and is one of the best cold pasta salads to bring to any summer gathering
• Easy to customize. Swap in your favorite deli meats, add extra vegetables or use a different pasta shape and it will still be delicious

What is antipasto pasta salad?

Antipasto pasta salad is a salad dish that combines elements of both antipasto and pasta salad. It typically includes a variety of cured meats, such as salami or prosciutto, as well as cheese, olives, marinated vegetables, and pasta. The ingredients are usually tossed in a dressing made with olive oil and vinegar or a vinaigrette dressing.

What ingredients do you need for this Italian antipasto pasta salad

Let's go over what goes in this delicious pasta salad. They are probably so many fresh and pantry ingredients you already have on hand. This is not just for parties. It's a great pasta salad to make so you can have dinner on the table in no time!

Canned Artichokes. An instant way to add a colorful and delicious serving of veggies to any recipe. Yes, fresh artichokes do taste so much better! But there are great quality canned artichokes hearts you can find at most markets that are so convenient to use for dishes like this.

Canned Olives. Just a little extra amount of salt and adds a bit of fun to every bite for next to nothing on your grocery bill!

Extra-Virgin Olive Oil. Don't skimp quality, as it's in important part of the flavor of this pasta salad. Yes, olive oil adds fat but it's a good fat.

Cherry Tomatoes. Juicy, sweet, and tasty year-round.

Marinated Mushrooms. The marinated mushrooms could be found at just about any market. We made our own by making a marinate of olive oil, hot pepper flakes, fresh parsley, a little garlic. Prep the mushrooms the day before so they sit in their delicious marinade and absorb all the flavors.

Chopped Garlic. I sometimes use garlic powder, but chopped garlic is the way to go for this pasta salad.

Freshly Squeezed Lemon Juice. Fresh lemon juice gives a little zing to this recipe.

Mozzarella Cheese. I used the Galbani brand that they have at our market. I love the way it holds it's shape when you chop in large chunks and the flavor is perfect for a dish like this. You could also use fresh mozzarella balls. Be sure to add them at the end.

Peppers. I used mild banana pepper rings. If you can handle spicy, choose something with a kick. We kept it mild as kids were going to be eating this pasta salad.

The only cooking is prepping the pasta. It really should take about 10 minutes or less, depending on the pasta shape you use. We used rotini pasta. The quirky shape is fun for a party.

How to make antipasto salad with pasta

1. Boil the pasta- Be sure you generously salt the pasta water! If you don't add enough salt you will end up with blah and boring pasta.
2.  But only cook the pasta to al dente- A pasta salad like this absorbs the flavors and gets better.  You can check you pasta while it's cooking to see if it's almost ready and then be sure to drain just when it's al dente (to the tooth).
3.  Prep the ingredients that can sit in the dressing- In general the olives, tomatoes, scallions and artichoke hearts do very well sitting in the pasta salad after it's been dressed.
4. Combine the pasta salad- Mix the antipasto salad to combine all the ingredients and then add the dressing. Start with half of the vinaigrette and you will be adding more as you mix and check the salt.
5. Just before serving, add the remaining ingredients- I like to add the salami (or soppressata), mozzarella (I used the Galbani block that is also great for shredding but you could use fresh mozzarella balls), and basil just before serving.
6. Enjoy the leftovers-This antipasto pasta salad tastes even better the next day! Be sure to store in the fridge and it will last for up to 3 days.

Expert Tips:

1. Use high-quality ingredients to make the salad taste its best. Look for fresh vegetables and herbs, and choose a good quality olive oil and vinegar for the vinaigrette.
2. Be sure to cook the pasta al dente, so it doesn't become mushy when mixed with the other ingredients.
3. For best results, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the pasta to absorb some of the dressing.
4. If you're making the salad ahead of time, wait to add the salami, mozzarella, parsley, and basil until just before serving. This will keep the salad from becoming soggy.
5. Don't be afraid to customize the salad with your favorite ingredients. Consider adding roasted red peppers, grilled chicken, or sun-dried tomatoes to make it your own.

How to make your own marinated mushrooms?

Simply prep the mushrooms for this recipe the day before.  Follow my easy marinated mushrooms recipe. The next day they get tossed with all the other ingredients in this fantastic antipasto pasta salad! Trust me when I tell you this will be your new summer go-to party dish (or any dish!).

If I tell you this was made for an Easter party would you believe me that it's taken me this long to get to posting it here? This is a creation of mom's and from back when she would do catering and her private chef jobs.

I let her go in the kitchen and do her thing and she promised me I could photograph it and document the steps.

Substitutions/Variations:

1. If you don't like olives, you can leave them out or substitute them with capers.
2. If you don't have rotini, feel free to use any other pasta shape you like. Penne, fusilli, or farfalle would all work well in this recipe.
3. Instead of marinated mushrooms, you can use fresh mushrooms that have been sautéed in olive oil and garlic.
4. If you don't have soppressata or pepperoni, you can use any cured meat you like, such as prosciutto, salami, or ham.
5. To make the salad vegetarian, simply omit the meat and add more vegetables, such as roasted red peppers or grilled zucchini.

Make Ahead Tips and Storage

This is the recipe you make when you want to get ahead of a busy day or a big gathering. Here is everything you need to know:

• Make it the night before. Make the full salad up to 24 hours in advance. Just hold back the fresh mozzarella and basil and add those right before serving.
• It gets better with time. The flavors deepen as the pasta absorbs the vinaigrette overnight. It is honestly one of those rare recipes that is significantly better the next day.
• Storage. Keep it in an airtight container in the refrigerator for up to 3 days. Give it a stir and taste for seasoning before serving again since the pasta absorbs some of the dressing.
• Freshen it up. If the salad seems dry after sitting in the fridge, drizzle over a little more olive oil and a splash of red wine vinegar. It will come right back to life.

SHOULD YOU RINSE COOKED PASTA?

I get asked sometimes about rinsing pasta. No,  we never rinse pasta. If you rinse the pasta you'll wash away all starch that helps the dressing stick to the pasta.

The best way is to cook pasta according to package directions and then drain well.

FAQ'S

More like this:

• Easy Marinated Mushrooms
• Apricot Summer Bread 
• Sicilian Pasta with Cauliflower
• Pasta with Ricotta and Peas
• Roasted Cherry Tomato and Tuna Pasta
• Ziti al Forno-Baked Ziti with Meat Sauce
• Bucatini alla Carbonara

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