Starting Off—Why This Salad Has Stuck Around
So, picture this: last summer, family barbecue, my cousin Dave's got a new grill he's dying to show off (he actually burnt half the sausages, but who's keeping score?). And there's me, showing up with this Easy Italian Antipasto Pasta Salad. I mean, I almost didn't—because between finding the jar of roasted red peppers I'd stashed behind the pickles and wrangling the toddler into shoes, it was chaos. But honestly? This salad always pulls through. Plus, I get to eat the extra mozzarella balls while I'm tossing—tiny perks. If you're looking for a dish that travels well and vanishes fast, this is it. Oh, and don't tell my mum, but I never measure the olives. Just dump 'em in.
Why I Keep Coming Back to This
I make this when I want something easy, sort of impressive, and that my family will actually eat without grumbling (okay, there's always one, but you know). My crew goes bananas for it because it's got all the antipasto stuff they love—salty, briny, cheesy goodness. To be honest, I used to get annoyed at how the pasta sometimes soaked up the dressing and went a bit dry, but now I actually just save a splash to freshen it up before serving. Lesson learned the hard way! It's also my secret weapon for using up stray bits from the fridge. You ever wind up with one lonely artichoke heart? This is where it goes.
What You'll Need (and What I Swap In)
- 12 ounces (about 340g) short pasta—rotini, penne, or even bowties. (Honestly, fusilli is my go-to because it grabs all the good stuff, but I’ve used macaroni in a pinch.)
- 1 cup cherry tomatoes, halved. Or grape tomatoes. Or whatever tomato you find rolling around the bottom of the veggie drawer.
- 1 cup fresh mozzarella balls (ciliegine)—if I’m out, I just chop up a block of mozzarella. My grandma swore by Galbani, but I've used store brands, no drama.
- ½ cup sliced olives—green, black, or a mix. (Don’t stress if you’re not an olive person, just skip or try roasted red peppers for color.)
- ⅓ cup sliced pepperoncini or banana peppers—totally optional, but I love the kick.
- ½ cup artichoke hearts, quartered—sometimes I use marinated, sometimes just plain canned. It all works out.
- ½ cup salami, chopped. Or sub in prosciutto or even leftover grilled chicken. I once used some chorizo—wouldn’t do that again, but hey.
- ¼ cup roasted red peppers, sliced. Or sun-dried tomatoes, especially if you want a little tang.
- ¼ cup red onion, thinly sliced. If you hate raw onion, skip or soak it in cold water first.
- ½ cup Italian dressing—store-bought or homemade. If making your own, I like this recipe from Gimme Some Oven.
- Big handful fresh basil, torn up. (Or parsley, if you have that instead.)
- Salt, pepper, and a glug of olive oil (optional).
How I Throw It Together
- Cook your pasta in way salty water—like, pretend you’re cooking for a Venetian fisherman. Al dente is best; don’t let it get mushy. Drain, rinse with cold water (I know, not what the Italians do, but trust me here), and shake off the extra water.
- In a big bowl, toss together all the other bits—the tomatoes, mozzarella, olives, peppers, artichokes, salami, roasted peppers, and onion. This is usually where I sneak a taste, just for quality control, you know?
- Add the cooled pasta to the bowl. Pour over the Italian dressing and give it all a good toss. If it looks a little dry, drizzle in some olive oil.
- Season with salt and pepper, then stir in most of the basil, saving a bit to scatter on top—it just looks fancier that way.
- On second thought, if you’re eating it later, maybe hold back a bit of the dressing to toss in just before serving. Otherwise, enjoy!
Some Notes I Wish I'd Known Sooner
- The pasta really does need to be cool before you mix everything together or the cheese gets weirdly melty (unless you like that, then go for it).
- If you’re using jarred artichokes or peppers, give ‘em a quick pat with a paper towel. Otherwise, the salad can get a bit soggy.
- I sometimes add extra dressing the next day because the pasta soaks it up overnight. Or just make more dressing than you think you need—problem solved.
Let’s Talk About Variations (and My Fails)
- Once, I swapped out the pasta for tortellini. It was a hit—just a bit heavier.
- I tried feta instead of mozzarella. Tasted fine, but totally changed the vibe—less Italian, more Greek. Not bad, just… not what I was hoping for.
- Veggie version? Just skip the meat, add extra veggies like blanched green beans or zucchini ribbons. Nobody missed the salami.
- Gluten-free works too; just use your favorite GF pasta. They can get soft if you let them sit too long, though.
What If You Don’t Have the Right Equipment?
All you really need is one big bowl and something to stir with. If you don’t have a colander, I’ve literally drained pasta with a spatula holding back the noodles (careful, that’s hot!). A salad spinner’s nice for herbs, but totally not required. Oh, and if you want to slice salami but don’t have a sharp knife—kitchen scissors do the trick; just don’t tell my chef friend.
Storing Leftovers (Assuming You Have Any)
This salad will keep in the fridge for up to 3 days, but honestly, in my house, it never lasts more than a day. If you’re making it ahead, store the basil separately and toss it in just before serving—it gets sad and wilted otherwise. And, pro tip, that little leftover container is absolute gold for lunch the next day. Serious Eats has some fun leftover tips too if you’re curious.
How We Serve It Around Here
I love to heap this right onto a big platter, then top with a few extra basil leaves and maybe a drizzle of balsamic glaze if I’m feeling fancy. My dad likes it straight out of the mixing bowl with a fork (no judgment). It’s great for picnics, but also totally legit with a glass of cold white wine out on the porch—just saying.
Lessons Learned the Hard Way
- Don’t skip rinsing the pasta—once I did, and it went all gummy and clumpy. Not my best moment.
- I once tried to rush the cooling step by tossing hot pasta with the cheese—disaster, everything stuck together in a gluey lump. Take the extra 5 minutes. Trust me.
- If you’re using really salty salami, taste before adding more salt. Otherwise, you’ll end up with a salt lick instead of a salad.
FAQ—You Asked, I Answered
- Do I have to use Italian dressing?
- Nope! Sometimes I just whip up a quick vinaigrette with olive oil, red wine vinegar, garlic, a pinch of oregano—whatever’s handy. Honestly, the bottled stuff works fine, too.
- Can I make this ahead of time?
- Absolutely. Actually, I think it tastes better the next day, but add some extra dressing to freshen things up right before serving.
- What if I hate olives?
- Totally skip them or swap in chopped pickles. Yes, really. I did this for my cousin who has a life-long olive aversion.
- Is this gluten-free?
- Not unless you use GF pasta, but those work! Just don’t let it sit too long or it can turn to mush.
- Can I freeze this?
- I wouldn’t. Tried it once, came out all watery and sad. Best to just eat it up fresh, or share with a neighbor.
- Where can I get good mozzarella?
- If you have a local Italian deli, start there! But honestly, even supermarket mozz works. I sometimes check this Bon Appetit guide if I want to try something new.
P.S. If you accidentally eat half the mozzarella balls while prepping, you're in good company. Happens every time.
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- ½ cup sliced black olives
- ½ cup sliced salami
- ½ cup marinated artichoke hearts, chopped
- ¼ cup sliced pepperoncini
- ¼ cup red onion, thinly sliced
- ⅓ cup Italian dressing
- Salt and black pepper to taste
- 2 tablespoon chopped fresh basil (optional)
Instructions
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1Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, black olives, salami, artichoke hearts, pepperoncini, and red onion.
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3Pour the Italian dressing over the salad ingredients. Toss well to coat everything evenly.
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4Season with salt and black pepper to taste. Add chopped fresh basil if desired.
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5Chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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