An Antipasto Pasta Salad bursting with bold flavors—hunks of cheese, pepperoni, salami, olives, peppers, artichoke hearts, and more. All tossed in a rich, tangy balsamic vinaigrette that’ll have everyone coming back for seconds—trust me, you’ll want to make this side dish again and again!
Why You’ll Love This Flavor-Packed Italian Pasta Salad
If you’re anything like me, you believe the best salads are the ones loaded with flavor, color, and hearty ingredients—and this Antipasto Pasta Salad checks every box! Inspired by classic Italian flavors, this dish is bursting with savory salami, hunks of cheese, tangy olives, marinated vegetables, and pasta, all tossed in a zesty homemade vinaigrette.
Whether you call it an Italian Pasta Salad or a Salami Pasta Salad, this crowd-pleaser is always a hit at picnics, potlucks, BBQs and weeknight dinners. It’s one of those dishes that somehow gets even better the next day—yes, it’s that good!
Salami Pasta Salad Ingredients
For the Salad
- Fusilli pasta – Tricolor adds fun, but any twisty pasta will hold the dressing beautifully. Rotini or farfalle also works great.
- Veggies: Use Red, yellow & orange bell peppers – For crunch, color, and sweetness in every bite. I also love the crunch of an English cucumber.
- Genoa salami & pepperoni – A hearty, savory duo that makes this salad irresistibly satisfying.
- Marinated or brined artichoke hearts – Tangy and tender, these elevate the whole dish.
- Sliced black olives – A salty little burst of flavor throughout.
- Asiago & smoked mozzarella – Creamy, sharp, and slightly smoky—feel free to swap in provolone or parmesan cheese or your favorite cheese combo.
For the Italian Vinaigrette
- Olive oil – Use a high-quality extra-virgin olive oil for the best flavor.
- Balsamic vinegar – Adds depth and tangy sweetness that ties it all together.
- Parsley – Fresh is best, but dried works great too.
- Oregano & basil – Classic Italian herbs that bring warmth and balance.
- Spices – Garlic powder, onion powder, Kosher salt, and black pepper for a simple, savory punch.
How to make Antipasto Pasta Salad
In a large pot of salted water, cook pasta according to package instructions, al dente; you don’t want it to fall apart in your salad. Once it’s done, drain and rinse in cold water to stop the cooking process.
While the pasta cooks, grab a large bowl and begin by chopping the bell peppers. Any color peppers you like really, I like red, orange and yellow, plus add chopped English cucumbers for the green! YUMMY!
Chop the salami and pepperoni. Ideally, it would be great to get the actual “sausage” and just dice, but I couldn’t find the ones I wanted, so I used pre-sliced and chopped those up well.
Slice cheeses into cubes; try different cheeses, you can use just one, here I used both Asiago and Smoked Mozzarella, Provolone or regular mozzarella would have been delicious too.
How to make a simple balsamic vinaigrette
In a hurry? Buy a good-quality bottle of balsamic dressing. But this dressing is super easy to make!
In a jar or container with lid; place olive oil, balsamic vinegar, parsley, oregano, salt, pepper, garlic powder, basil and onion powder. Shake vigorously to emulsify, or use an immersion blender.
What does emulsify mean?
What in the world is emulsifying or an emulsion? Webster defines it as:
“A suspension of tiny droplets of one liquid in a second liquid. By making an emulsion, one can mix two liquids that ordinarily do not mix well, such as oil and water.”
Webster Dictionary
Pour dressing over pasta, tossing occasionally, making sure the entire salad is coated in dressing. Add more or less dressing to taste, refrigerate any leftover dressing (if you have any) and use on any salad.
Cover and refrigerate until ready to eat, or may be served immediately, but EVEN BETTER the next day! Mangia!
Variations to Make This Antipasto Pasta Salad Recipe Your Own
One of the best things about this antipasto pasta salad recipe is how easy it is to customize—just like a classic antipasto platter, it’s all about your favorite flavors and what’s hanging out in your fridge.
- Toss in Cherry Tomatoes – Juicy and sweet, cherry tomatoes add brightness and a fresh pop of color.
- Add Pepperoncini – For a tangy twist and a hint of heat, pepperoncini are a flavorful and fun addition.
- Mix Up the Cheese – Swap out the Asiago or smoked mozzarella for provolone, parmesan, or creamy fresh mozzarella balls—or go wild and combine them all!
- Add Red Onion – A few thin slices add color and a satisfying crunch with just the right zing.
- Include Garbanzo Beans – Toss in some garbanzo beans (also known as chickpeas) for extra texture, protein, and a Mediterranean flair.
- Throw in Fresh Herbs – A handful of torn fresh basil or Italian Parsley, added right before serving, adds a garden-fresh burst of flavor.
- Drizzle with Extra Flavor – Before serving, drizzle a bit more dressing or olive oil for added richness and shine.
Change Up the Italian Salad Dressing
- No time to make your own? A quality store-bought Italian dressing works beautifully and keeps it simple.
- Want a slightly lighter or more traditional taste? Swap the balsamic for red wine vinegar.
- Add a teaspoon or two of Italian seasoning to boost the herb flavor without extra effort.
- Dressing too tangy? Add a couple teaspoons of honey!
Gluten-Free Italian Pasta Salad Recipe
Easily transform this pasta salad into a gluten free pasta salad! Swap out the pasta for a good gluten-free pasta, check all of your other ingredients and you’re golden!
Try our other pasta salads and dressings
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
For the Salad
- 1 pound fusilli pasta tricolor or plain; or other textured or twisty pasta
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- ½ English cucumber chopped
- ¼ pound genoa salami diced (good quality)
- ¼ pound pepperoni sausage diced (good quality)
- 14 ounces brined or marinated artichoke hearts 1 can, quartered
- 6 ounces can sliced black olives drained
- ¼ pound asiago cheese diced
- ¼ pound smoked mozzarella diced (try different cheeses, smoke or regular provolone)
DRESSING
- ¾ cup olive oil extra viregin
- ½ cup balsamic vinegar
- ¼ cup fresh parsley minced, or a tablespoon dried
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 – 2 teaspoons Kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta in a colander and rinse with cool water.1 pound fusilli pasta
- Dice peppers, salami, pepperoni and cheeses and toss in large mixing bowl. Add olives and artichokes. Add cooked pasta and toss to mix.1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, ½ English cucumber, ¼ pound genoa salami, ¼ pound pepperoni sausage, 14 ounces brined or marinated artichoke hearts, 6 ounces can sliced black olives, ¼ pound asiago cheese, ¼ pound smoked mozzarella
- Mix all dressing ingredients in a jar with a covered lid, shake vigorously to emulsify.Pour over pasta salad (to taste, might use entire jar, might not). Taste and adjust salt and pepper if needed.¾ cup olive oil, ½ cup balsamic vinegar, ¼ cup fresh parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 – 2 teaspoons Kosher salt, ¼ teaspoon black pepper
- Serve immediately or cover and refrigerate until ready to serve. Doubles or triples easily for a crowd, your dressing may not need to be doubled though.
Notes
Nutrition
Shanon
This pasta salad was the bomb! My teen boys loved it and my father-in-law raved (and he never raves). It’s versatile too. I left out the olives & artichoke and added tomato & cucumber. This recipe is going into the regular rotation. Thank you!
Shanon, thank you so much for taking the time to write a kind comment! I love how versatile this salad is too and love your tweaks! So glad you “made it yours!”
Julie Menghini
Why in the heck haven’t I been using my immersion blender with my dressing? This salad is just gorgeous and we loved every single bite. Even the leftovers (few) were great the next day at lunch.
Jennifer Stewart
This is light and yet hearty! All my favorite goodies all in one bowl!
Thank you so much Jennifer! Have a great day!
Jennifer Stewart
Paige
Loved this recipe!
Deb Clark
We loved this salad! All the different flavors made this a great light lunch – five stars!!!