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    Home » Meals » Dinner

    May 22, 2020 Dinner

    Antipasto Pasta Salad

    Jump to Recipe - Print Recipe

    This Antipasto Pasta Salad is a combination of all your favorite antipasto ingredients in a delicious pasta salad! The perfect dish to bring to any summer picnic or family get together!

    So here is a pasta salad that some parts could be made in small steps the night before. It may seem like a lot of prep work to do all at once, and I'm not saying you can't do the day of. But when you are doing other dishes for a party or your time is limited, you could easily get so much done the night before.

    overhead image of anitpasto salad

    As I was putting together this post I realized a key component of this pasta salad is the fabulous marinated mushrooms. And here's the thing, you can find marinated mushrooms at most markets, but it's so much better to make your own!

    Originally published May 20, 2019 and updated on May 22, 2020. I just love this easy pasta salad recipe. It comes together with so many ingredients you may have already bought and have on hand to stay at home these past months. Make it vegan and leave out the pepperoni or soppressata and use vegan mozzarella!

    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.

     

    overhead image of antipasto salad

     

    HOW TO MAKE AN ANTIPASTO PASTA SALAD

    We just love recipes that can be put together with things you find in your pantry and fresh ingredients you usually have on hand!

    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.

     

    overhead image of pasta salad with olives, chese, tomatoes being served

    ASSEMBLING ANTIPASTO SALAD

    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.

    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.

    overhead image of pasta salad in a large yellow and white bowl

    DID YOU MAKE THIS RECIPE?

    Tag @savoringitaly on Instagram and hashtag it #savoringitaly

    Print Recipe Pin Recipe Rate this Recipe
    5 from 7 votes

    Antipasto Pasta Salad

    This Antipasto Pasta Salad is a combination of all your favorite antipasto ingredients in a delicious pasta salad! The perfect dish to bring to any summer picnic or family get together!
    Prep Time20 mins
    Cook Time10 mins
    Course: Dinner
    Cuisine: Italian
    Keyword: antipasto, pasta
    Servings: 10 servings
    Author: Lora

    Ingredients

    • ANTIPASTO SALAD
    • 1 lb dry pasta I used rotini
    • 1 15- ounce can extra large black olives drained
    • 1 15- ounce can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise
    • 1 8- ounce container grape tomatoes halved
    • 1 cup marinated mushrooms cut in small pieces
    • 4 scallions cut in small pieces (not the green ends)
    • 2 teaspoons fresh garlic chopped
    • 1/2 cup mild banana pepper rings
    • 1 9- ounce soppressata or pepperoni cut into small cubes
    • 1 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes
    • sea salt-to taste
    • fresh parsley chopped
    • fresh basil chopped
    • 1 batch Italian Herb Vinaigrette see below
    • ITALIAN VINAIGRETTE
    • 1/3 cup extra-virgin olive oil
    • 1/4 cup red-wine vinegar
    • 1 lemon the juice and zest-I used organic
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon freshly-cracked black pepper

    Instructions

    • PASTA SALAD
    • Cook the pasta in a large stockpot of generously salted water al dente according to package directions.  Drain pasta.
    • In a large bowl, add pasta, olives, artichoke hearts, grape tomatoes, scallions, chopped garlic, banana pepper rings and half of the vinaigrette into the bowl.
    • Toss well to combine.
    • Refrigerate until you're ready to serve
    • Just before serving add salami, mozzarella, parsley and basil.
    • Toss to combine and taste. If needed, add additional dressing and serve. If needed, add more salt and pepper. Serve immediately, or cover and refrigerate for up to 3 days.
    • TO MAKE THE ITALIAN VINAIGRETTE
    • In a small bowl, whisk all ingredients together until combined.

    Notes

    All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Cacio e Pepe Spaghetti Squash with Chickpeas
    Easy Marinated Mushrooms »

    Reader Interactions

    Comments

    1. Demeter says

      May 20, 2019 at 6:10 pm

      5 stars
      This looks fantastic! Thanks for the tip about not rinsing the pasta. I never knew the correct way.

      Reply
    2. Jade Manning says

      May 21, 2019 at 6:54 am

      5 stars
      This Salad my whole family will demolish! Looks amazing!

      Reply
    3. Melanie Bauer says

      May 21, 2019 at 9:55 pm

      5 stars
      This look beyond delicious! Everything I love in one place, definitely making this!

      Reply
    4. Erin | Dinners,Dishes and Dessert says

      May 21, 2019 at 10:58 pm

      5 stars
      This couldn't look any more perfect! This looks totally awesome!

      Reply
    5. Catalina says

      May 22, 2019 at 4:04 am

      5 stars
      This pasta salad has everything I love! I should make it for our next picnic!

      Reply
    6. Krista says

      May 22, 2019 at 11:21 am

      5 stars
      This salad looks fabulous! So much flavor! Can't wait to try it!

      Reply
    7. Sandra says

      May 28, 2019 at 10:08 am

      5 stars
      I love it! Such a fresh and fantastic pasta salad!

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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