This Antipasto Pasta Salad is loaded with flavor from pepperoni, bell pepper, tomatoes, olives, and mozzarella cheese, all dressed in a tasty red wine vinaigrette. It is the ideal stand-alone meal for those hot summer days and nights, or as a side dish with all your favorite grilled meats and seafood.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Red wine vinegar: You can substitute white wine vinegar or champagne vinegar.
- Marjoram: I love this spice. It is sweeter, less pungent, and less earthy than oregano.
- Pasta: Any short pasta shape works with this recipe, including farfalle, medium shells, penne, elbow macaroni, fusilli, and cellentani.
- Pepperoni: I used diced deli pepperoni, but you can use any flavorful pepperoni cut into bite-sized pieces.
- Bell pepper: I love the natural sweetness of the red bell pepper, but you can use any color bell pepper you like.
- Tomatoes: Use grape, cherry, or my new favorite, raisin tomatoes.
- Olives: Stuffed green olives, green olives, black olives, or Kalamata olives. I use a combination because that is usually what is in my fridge.
- Peperoncini: I like the sliced with this salad so you get a little bit in every bite, but you can use whole ones if you like.
- Mozzarella: The pearls are very convenient, but you can use diced mozzarella.
- Artichoke hearts: I use canned artichoke hearts packed in water. Drain to remove any excess moisture. You can use marinated artichoke hearts, but with the added oil, they are a little heavier.
Enjoy this tasty pasta salad with marinated grilled chicken breasts or dry rub grilled pork tenderloin.
How To Make Antipasto Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the pasta al dente and drain well.
- Add the Italian vinaigrette ingredients to a mason jar. Seal tight and shake to combine.
- Combine the pasta, pepperoni, bell pepper, grape tomatoes, olives, red onion, peperoncini, mozzarella pearls, artichoke hearts, and fresh basil.
- Drizzle with the vinaigrette and toss to coat.
Cooks Tips
- Prepare the vinaigrette up to 48 hours in advance. Store it in a mason jar or airtight container in the refrigerator. Remove the vinaigrette from the refrigerator 40 minutes before making.
- Cook the pasta al dente. Overcooked pasta will soak up too much vinaigrette.
- Use a spider strainer to drain the pasta, then transfer it to a well-seasoned baking sheet. This keeps the pasta from sticking to itself in a colander.
- It is better to tear basil rather than chop it. It helps preserve its unique smell and taste and keeps the edges of the leaves from browning.
More Pasta Salads
- Ham Pasta Salad
- Broccoli Pasta Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Pasta Salad
- Taco Pasta Salad
- Hawaiian Macaroni Salad
Antipasto Pasta Salad
This Antipasto Pasta Salad is loaded with flavor from pepperoni, bell pepper, tomatoes, olives, and mozzarella cheese, all dressed in a tasty red wine vinaigrette.
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Servings: 12 servings
Calories: 354kcal
Ingredients
Italian Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic crushed
- 2 teaspoons granulated sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Antipasto Pasta Salad
- 1 lb farfalle pasta
- 4 ounces diced deli pepperoni
- 1 medium red bell pepper, diced
- 1½ cups halved grape tomatoes
- 1 cup halved olives (Kalamata, green, or black)
- ⅓ cup finely diced, red onion
- ½ cup sliced peperoncini
- 8 ounces mozzarella pearls
- 1 (15-ounce) can quartered artichoke hearts, drained
- Torn fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions and drain well.
- Add the olive oil, red wine vinegar, garlic, granulated sugar, dried oregano, dried basil, dried marjoram, salt, and black pepper to a mason jar. Seal tight and shake to combine. You can also whisk it in a bowl.
- Combine the cooled pasta, pepperoni, bell pepper, grape tomatoes, olives, red onion, peperoncini, mozzarella pearls, artichoke hearts, and fresh basil in a large serving bowl.
- Drizzle the pasta salad with the vinaigrette and toss to coat.
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 354kcal | Carbohydrates: 32g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 546mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 1mg
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Tammy
Such a delightful summer salad that is hearty and satisfying! Perfect for the heatwave coming when it’ll be too hot to cook.
Beth Pierce
I agree 100%
Ben
This is crazy good! I was going to make it for a side but I had a bite and decided to just make it the main course.
Beth Pierce
Smart man!
Ebony
Okay, this is my new favorite salad for summer! This salad was bursting with flavor and so good!!
Beth Pierce
Thank you, Ebony!
Lora
Nothing like a nice pasta salad when the days are hot. This one hits the spot with all the great flavors!
Catalina
I brought this to a potluck and the bowl was empty before anything else. It’s packed with bold flavors and really easy to make!
Clarice
This looks so good! This is actually my first time hearing about raisin tomatoes. We usually just use cherry tomatoes at home, so now I’m curious to know how they compare in terms of flavor and texture. Thanks for sharing the recipe! I’ll definitely find some time to make this soon.
Beth Pierce
The pleasure is all mine. Raisin tomatoes are small like grape tomatoes with a kind of a dimpled texture. They are sweet and delicious.
Terri
I LOVE a good antipasto pasta salad like this. It’s a great side OR a main meal, and you can serve it for dinner or at parties. Love it.