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Simple Antipasto Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Ingredients Method

Ingredients
  

  • 12 oz rotini pasta
  • 6 oz Genoa salami, chopped
  • 1 cup mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 cup artichoke hearts, chopped
  • ½ cup Kalamata olives, sliced
  • ½ cup black olives, sliced
  • ⅓ cup pepperoncini peppers, sliced
Dressing
  • ⅓ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1 garlic clove, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Step 1: Cook the Pasta
    Bring a large pot of salted water to a boil.
    Cook the pasta according to package instructions until tender. You don't want it mushy, but you also don't want it too firm. Cold pasta tends to become slightly firmer after chilling.
    Drain well.
    Allow it to cool for about 10 minutes.
    Helpful Tip
    Many people rinse pasta for pasta salad. Some swear by it, others don't. A quick rinse with cool water is fine here because it stops the cooking process and cools the pasta quickly.
  2. Step 2: Make the Dressing
    While the pasta cools, whisk together:
    Olive oil
    Red wine vinegar
    Dijon mustard
    Garlic
    Italian seasoning
    Salt
    Pepper
    Taste the dressing.
    Need more brightness? Add another splash of vinegar.
    Need more kick? A little pepperoncini brine works wonders.
  3. Step 3: Prep the Antipasto Ingredients
    Slice the tomatoes.
    Dice the bell pepper.
    Slice the onion.
    Chop the artichokes and salami.
    Drain the olives and pepperoncini.
    Try to keep everything roughly bite-sized.
    It sounds like a small detail, but it makes every forkful more balanced and enjoyable.
  4. Step 4: Toss Everything Together
    In a large mixing bowl, combine:
    Pasta
    Salami
    Mozzarella
    Tomatoes
    Bell pepper
    Onion
    Artichokes
    Olives
    Pepperoncini
    Pour the dressing over the top.
    Toss until everything is evenly coated.
    You'll start noticing the colors immediately—reds, greens, whites, and deep purple olives. It looks almost too pretty to refrigerate.
    Almost.
  5. Step 5: Chill Before Serving
    Cover the bowl and refrigerate for at least 30 minutes.
    If you have two or three hours, even better.
    The flavors need a little time to mingle. The dressing settles into the pasta, the vegetables soften slightly, and everything becomes more cohesive.
    Sometimes the difference between a good pasta salad and a great one is simply patience.