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. 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.

1. Cook the pasta al dente and drain well.
2. Add the Italian vinaigrette ingredients to a mason jar. Seal tight and shake to combine.
3. Combine the pasta, pepperoni, bell pepper, grape tomatoes, olives, red onion, peperoncini, mozzarella pearls, artichoke hearts, and fresh basil.
4. 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

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