Italian Antipasto Pasta Salad

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Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta that’s the perfect addition to your summer menus!

Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta that's the perfect addition to your summer menus!Italian Antipasto Pasta Salad is a mix of two of my favorite sides, your favorite Antipasto Salad (including my version of Olive Garden’s creamy salad dressing!) and Pasta Salad.

Italian takeout is our second favorite go-to when we don’t want to cook (our first is Chinese food which is why you guys find SO MANY Chinese food copy cat recipes on this site). One of our favorite places in Los Angeles to order from has an Antipasto Salad we order in multiples because everyone fights over it instead of the pastas and garlic bread.

Looking for more summery side dishes?

We LOVED this Italian Antipasto Salad! It was perfect for summer.

Yes, you’re serving this as a cold Antipasto Pasta Salad, it doesn’t work as well warm since it’s a mix of salad flavors and pasta. Its totally easy to make and it is perfect for a crowd!

If you wanted you could even make this into an Antipasto Salad Platter:

  • 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.

We love this Italian Antipasto Pasta Salad, it's so easy to make and perfect for summer!

Today is also a HUGE day for the blog. Please refer to Dinner, then Dessert is Adulting! What do I mean by that? Well if you are reading this post then you’ve probably noticed the blog looks a whoooole lot different, more polished and downright grown up. This has been in the works for a very long time and I’m just so thrilled with how it turned out. The link I posted just above this sentence (right up there ^) will walk you through some of the changes and ways to navigate the site.

You may also catch me being all emotional because this little blog means so much to me that I’m thrilled to give you guys an upgrade to the aesthetics as well as your user experience. So much love for you all.

Tools Used in the making of this Italian Antipasto Pasta Salad:
Tricolor Rotini: This isn’t necessary but adds a fun addition of flavor and color, you can of course use plain rotini or my favorite corkscrew pasta, Cellentani.
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
White Wine Vinegar: 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 vinegars. White wine vinegar is MUCH milder and sweeter than plain white vinegar. If you swap them thinking there isn’t much of a difference you’ll absolutely have a different flavor than expected.

Recipe

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Italian Antipasto Pasta Salad

4.67 from 3 votes
  • Yield: 8 Servings
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Course: Salad
  • Cuisine: Italian
  • Author: Sabrina Snyder
Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta that's the perfect addition to your summer menus!

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
  • 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 1/2 inch pieces

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. 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.
  2. In a large bowl add the pasta, salami, mozzarella cheese, tomatoes, black olives, green bell pepper and artichokes.
  3. Add the dressing and toss gently.

Nutrition Information

Yield: 8 Servings, Amount per serving: 676 calories, Serving Size: 1 , Calories: 676g, Carbohydrates: 49g, Protein: 25g, Fat: 43g, Saturated Fat: 12g, Cholesterol: 56mg, Sodium: 1540mg, Potassium: 430mg, Fiber: 4g, Sugar: 4g, Vitamin A: 695g, Vitamin C: 18.6g, Calcium: 288g, Iron: 1.9g

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Keyword: Italian Antipasto Pasta Salad
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Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta that's the perfect addition to your summer menus!

We love this Italian Antipasto Pasta Salad with olives, salami, cheese and bell peppers. So easy to make and perfect for summer!
We love this Italian Antipasto Pasta Salad with olives, salami, cheese and bell peppers. So easy to make and perfect for summer!

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Main Dishes Pastas Recipe Soups & Salads

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Comments

  1. 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!!

  2. 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

    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?

  3. 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

    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!