Italian Pasta Salad (Antipasto Pasta Salad) is a delicious and zingy take on the traditional pasta salad filled with cured meats, olives, cheese, and Italian dressing.
Our Italian pasta salad absolutely needs to be the side at your next bbq! Serve it with some smoked chicken legs, and a slice of strawberry poke cake!
Italian Pasta
Italian Pasta Salad (Antipasto Pasta Salad)
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Italian Pasta Salad Ingredients
- Tricolor rotini – We love the tricolor rotini for the fun color, but any kind of pasta is fine.
- Sliced black olives
- Fresh mozzarella pearls – Go ahead and slice up a cheese stick if it’s all you have.
- Genoa salami – Try other cured meats too!
- Marinated artichoke hearts
- Roasted red peppers – From a jar!
- Red onion – Thin sliced.
- Cherry tomatoes – Or tomatoes sliced into bite sized pieces.
- Creamy Italian dressing – We like this homemade Italian dressing recipe but bottle works well if you’re in a pinch!
- Optional garnish – Pepperoncinis, parsley, cracked black pepper.
What is Italian pasta salad?
Italian pasta salad, or as we like to call it antipasto pasta salad, is a cold pasta salad filled with antipasto ingredients (olives, cured meats, peppers) and dressed with a creamy Italian dressing.
How do you make Italian pasta salad? (Step-by-step)
⭐ First, cook pasta al dente, according to package directions. Drain, and rinse with cold water.
⭐ Then, add all remaining ingredients and stir until well mixed.
⭐ Finally, finish with creamy Italian dressing.
Scroll down to the printable recipe card for full detailed ingredients list and directions for stove top and instant pot.
Preparation
Can you make Italian pasta salad ahead of time?
You can make the salad up to a day in advance, but for best results don’t stir in the dressing until 15 – 30 minutes before you’re ready to serve it. To keep the noodles from sticking together you can toss it with a small amount of olive oil or salad oil.
What kind of noodles for Italian pasta salad?
We are partial to rotini because it has so many nooks, crannies, crevices, and pockets for holding on to the dressing! You can use whatever type of noodle you prefer or have on hand though.
What dressing for anitpasto pasta salad?
Well, Italian dressing of course! You can use our easy creamy Italian dressing recipe, or grab a bottle of your favorite dressing from the market. (I strongly suggest trying it with ours though!).
Storage & Leftovers
Do the leftovers need to be refrigerated?
This salad should be refrigerated before and after serving. Store in a covered container for best results.
How long does Italian pasta salad last?
It will last 3 – 4 days in the refrigerator. Freezing is not recommended.
Tips and tricks
🟢 Make sure the noodles aren’t overcooked, mushy noodles are gross.
🟢 Cool your pasta with ice water so it’s ready faster.
🟢 If you use store bought dressing, give it a whiz in the blender before adding to the salad to make it extra creamy.
🟢 Stir the dressing in about 20 – 30 minutes before serving so it has time to soak into everything.
🟢 Try it with zucchini noodles if you’re gluten free (or if you just want something a little different). Blanche the noodles in boiling water for a few seconds then dunk in ice water.
Serving suggestions
This is the perfect potluck side dish. Serve it alongside some instant pot ribs, classic potato salad, corn and tomato salad, and lemon cream pie for dessert!
More summer salad recipes
- Tuna pasta salad
- Dill cucumber salad
- Shaved brussel sprout salad
- Creamy egg salad recipe
- See all our salad recipe ideas!
More Italian inspired dishes
- Antipasto salad recipe
- Italian sausage soup
- Crescent roll garlic knots
- Italian beef dip
- See all our easy Italian recipes!
Tools we love
- Salad bowl – this beautiful wooden salad bowl comes with servings spoons too!
- Salad dressing bottle – Perfect for storing your homemade dressing and learning new ones.
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How to Make Italian Pasta Salad
Italian Pasta Salad
Ingredients
- 1 pound tri color rotini
- 1 small can sliced black olives 2.25 ounces
- 1 cup fresh mozzarella pearls
- 1/2 cup chopped genoa salami
- 1/2 cup artichoke hearts
- 1/4 cup chopped roasted red peppers
- 1/2 red onion thinly sliced
- 1 cup halved cherry tomatoes
- 1/2 cup creamy Italian dressing
- garnish pepperoncinis, Italian parsley
Instructions
STOVE TOP
- Cook pasta al dente, according to package directions. Drain, and rinse with cold water.
- Add all remaining ingredients and stir until well mixed.
INSTANT POT
- Add pasta + 4.5 cups of water to the instant pot. Stir.
- Cover and set to 'sealed'. Cook on manual (high pressure) for 4 minutes. Do a very careful quick release, pausing if it begins to sputter.
- Drain pasta and rinse with cool water, then add all remaining ingredients and stir until well mixed.
Video
Notes
Nutrition
Italian Pasta Salad (Antipasto Pasta Salad)
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Beth says
This recipe is so delicious and tasty! My family loves this recipe! Can’t wait to make it again!
heather says
We love this salad! I like to make a big bowl and have it for lunch throughout the week.
Lily says
We had a backyard BBQ and this salad was the perfect side for it, everyone loved it. I love how easy it is, it means I can host and enjoy time with friends.