Why You’ll Love This Recipe
This recipe is packed with vibrant flavors and textures—from savory meats and creamy cheese to crunchy vegetables and tangy vinaigrette. It’s easy to prepare, feeds a crowd, and tastes even better after chilling. Plus, it’s highly customizable to suit your preferences or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (rotini or penne)
salami, sliced or cubed
pepperoni
mozzarella balls or cubed mozzarella
cherry tomatoes, halved
cucumber, diced
black or green olives
artichoke hearts
red onion, thinly sliced
roasted red peppers
parmesan cheese, grated
olive oil
red wine vinegar
garlic cloves, minced
dried oregano
dried basil
fresh parsley
salt
black pepper
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large bowl, combine the cooled pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, olives, artichoke hearts, red onion, and roasted red peppers.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper to create the vinaigrette.
Pour the dressing over the pasta mixture and toss well to coat evenly.
Add grated parmesan and fresh parsley, then toss again gently.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Before serving, toss once more and adjust seasoning if needed.
Servings and timing
This recipe serves about 6 to 8 people.
Preparation time is approximately 20 minutes, cooking time is about 10 minutes, and chilling time is at least 30 minutes.
Variations
Swap salami and pepperoni with prosciutto or grilled chicken for a different protein option. Add chickpeas for extra texture or include spinach for a fresh twist. You can also use a balsamic vinaigrette instead of red wine vinegar for a deeper flavor. For a vegetarian version, omit the meats and add more vegetables or beans.
Storage/Reheating
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and refresh with a drizzle of olive oil or a splash of vinegar if needed. This dish is best served cold and does not require reheating.
FAQs
Can I make this pasta salad ahead of time?
Yes, it actually tastes better after a few hours or overnight in the refrigerator.
What type of pasta works best?
Short pasta like rotini, penne, or fusilli works best for holding the dressing.
Can I use bottled dressing?
Yes, but homemade vinaigrette provides the freshest flavor.
How do I keep the pasta from sticking?
Rinse it under cold water and toss lightly with a bit of olive oil.
Can I make this vegetarian?
Yes, simply omit the meats and add more vegetables or plant-based proteins.
What cheese can I use instead of mozzarella?
Provolone, feta, or even cheddar can work well.
Can I add more herbs?
Absolutely, fresh basil or thyme can enhance the flavor.
How long does it last in the fridge?
Up to 3 days when stored properly in an airtight container.
Can I freeze this pasta salad?
Freezing is not recommended, as the texture of the ingredients may change.
Is this good for meal prep?
Yes, it holds up well and makes a great make-ahead meal.
Conclusion
Antipasto pasta salad with parmesan herb vinaigrette is a flavorful and versatile dish that combines classic Italian ingredients into one satisfying bowl. Perfect for sharing or enjoying throughout the week, it’s a reliable go-to recipe for any occasion.
PrintAntipasto Pasta Salad with Parmesan Herb Vinaigrette
A bold and hearty antipasto pasta salad loaded with cured meats, cheeses, and crisp vegetables, all tossed in a zesty parmesan herb vinaigrette. Perfect for gatherings, meal prep, or a flavorful side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 12 oz pasta (rotini or penne)
- 1 cup salami, sliced or cubed
- 1 cup pepperoni slices
- 1 cup mozzarella balls or cubed mozzarella
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black or green olives
- 1 cup artichoke hearts, chopped
- 1/4 cup red onion, thinly sliced
- 1 cup roasted red peppers, sliced
- 1/2 cup parmesan cheese, grated
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine cooled pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, olives, artichoke hearts, red onion, and roasted red peppers.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper.
- Pour the vinaigrette over the pasta mixture and toss well to coat evenly.
- Add grated parmesan and fresh parsley, then toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Toss again before serving and adjust seasoning if needed.
Notes
- Use prosciutto or grilled chicken instead of salami and pepperoni if desired.
- Make it vegetarian by omitting meats and adding chickpeas or extra vegetables.
- Try balsamic vinegar for a deeper flavor variation.
- Store in an airtight container in the refrigerator for up to 3 days.
- Refresh with olive oil or vinegar before serving if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
