Italian Antipasto Pasta Salad

by Sabrina Snyder

Last Update:

28 Comments

4.75 from 4 votes
8 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
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Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta.

This delicious dish is a mix of two of my favorite Sides, Italian antipasto and Pasta Salad, plus it includes my version of Olive Garden’s creamy dressing. It’s the perfect addition to your summer menus!

Bowl of combined and dressed pasta salad on blue check cloth

Sabrina’s Italian Antipasto Salad

Italian takeout is one of my go-to picks when I don’t want to cook. One of my favorite places to order from has an Antipasto Salad that I get in multiples because everyone fights over it instead of the garlic bread. This pasta dish takes all those delicious flavors you love and bulks it up for filling but light lunch. It’s one of those dishes where we rarely have leftovers, unless I double it up to have extra on purpose. I also love to triple it up for a Summer gatherings because it’s a side dish that everyone want a second and third scoop.

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Dinner, then Dessert

Italian Antipasto Pasta Salad Recipe

Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Bowl of combined and dressed pasta salad on blue check cloth
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Ingredients
 

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 3/4 cup shredded parmesan cheese
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon marjoram
  • 1 pound tricolor rotini pasta , cooked
  • 1/2 pound salami , thickly sliced
  • 8 ounces mozzarella cheese , diced
  • 2 vine tomatoes , diced
  • 8 ounces pitted black olives , medium
  • 1 green bell pepper , sliced thinly
  • 4 ounces artichokes , sliced in ½ inch pieces

Instructions

  • Mix the olive oil, white wine vinegar, mayonnaise, lemon juice, Parmesan cheese, garlic salt, dried basil, dried oregano and dried marjoram in a small bowl and whisk until well combined.
  • In a large bowl add the pasta, salami, mozzarella cheese, tomatoes, black olives, green bell pepper and artichokes.
  • Add the dressing and toss gently.

Nutrition

Serving: 1g | Calories: 673kcal | Carbohydrates: 48g | Protein: 25g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1548mg | Potassium: 435mg | Fiber: 4g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 19mg | Calcium: 298mg | Iron: 2mg

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Sabrina’s Tips

Anytime I use white vinegar or white wine vinegar in a recipe, I get questions about this, so I wanted to point out that there is a significant difference between the two. White wine vinegar is MUCH milder and sweeter than plain vinegar. If you don’t have white wine vinegar, red wine or apple cider vinegar would be better alternatives.

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Frequent Questions

Is this served cold?

Yes, you’re serving this as a cold deli salad. The creamy salad dressing doesn’t work as well over warm pasta. It’s totally easy to make, and it is perfect for a crowd!

How to present for a party?

Mix the pasta with the dressing and add it to a long rectangular platter. Add the additional ingredients in little groups around the edges of the platter. Drizzle extra dressing over the rest of the ingredients.

More Delicious Pasta Salads

Collage of pasta salad

The following images were used in previous versions of this post:

collage of Pasta Salad with creamy dressing, cheese, and salami.
pasta salad with olives, tomatoes, bell peppers, and cheese.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I am reminded each time I make this salad with your recipe that it is so great – every time!

    My husband will eat this without *knowing* it’s called salad. It lasts great in the refrigerator and we eat it for meals and snacks, maybe even late at night when we shouldn’t be “looking for something”.

    Thank you for this and all of your recipes. This is my first stop when looking for something different for our rotation.

    Reply

  3. I am reminded each time I make this salad with your recipe that it is so great – every time!

    My husband will eat this without *knowing* it’s a salad. It lasts great in the refrigerator and we eat it for meals and snacks, maybe even late at night when we shouldn’t be “looking for something”.

    Thank you for this and all of your recipes. This is my first stop when looking for something different for our rotation.

    Reply

  6. I have to say, even though I agree with the comment that this is not a true antipasto… I’m going to give it a whirl… I’m from Texas and am not up on the latest pasta dish but just from reading the ingredients.. I can tell it’s a winner!!

    Reply

  7. This is a decent PASTA Salad but it is NOT ANTIPASTO Which means No Pasta I make Antipasto Salad every couple of weeks, generally it is cubes of Mozzarella (or use Pearls like I do, Salami (I prefer dry to hard) Artichoke Hearts, Red Peppers thinly sliced, small florets of Cauliflower and Broccoli, thinly sliced Carrot and Celery, sliced Black Olives (I like mine whole) Marinated in A REALLY GOOD Italian Garlic Dressing, I add some chopped fresh basil and Italian Parsley when I serve it. Great on it’s own as a take along for work or school. When we eat it with a meal at home I often put it over greens of some type or I stuff a Tomatoe. Don’t put in to much dressing just shake it up a couple of times or stir it takes 24 hrs to marinate

    Reply

    1. You should get your info straight, before making such a ‘stunad’ (look up the Italian def.) statement. The definition of “Antipasto” is ‘a dish to have before a meal’. It doesn’t (necessarily) mean that the dish is “ANTI (against) Pasta”. This recipe is for an “Antipasto SALAD”, so you have to add something to the Antipasto ingredients in order to MAKE IT A SALAD, like pasta or rice, kapish?

      Reply

  8. I just made it and it taste sour? Maybe yo much vinegar or lemon juice can I do anything to calm that down? 

    Reply

  11. Italian is our second favorite too (Mexican is our first). But this pasta salad could help change my mind!

    Reply

  14. Hi Sabrina,
    Your ITALIAN ANTIPASTO PASTA SALAD looks awesome. I’m planning on making it for our in-laws. What do you serve with it?
    Thanks & keep up the good work!
    Sharon

    Reply

    1. I love it with grilled meats (chicken preferred) which I top with either a creamy marinara (cold! – I know thats weird but with the cold pasta salad, if you have a good creamy marinara on top it will be delicious) and some shaved parmesan. I just ate and now I am hungry again thinking about it!

      Reply

  16. I’m dreaming of eating this salad and my mouth is watering. It’s packed full of amazing flavor!

    Reply

      1. Thanks making this for the Fourth of July barbecue for the family nice and keep up the good work !

        Reply