Italian Antipasto Pasta Salad Recipe

Introduction

This Italian Antipasto Pasta Salad is a vibrant and flavorful dish perfect for warm days or potluck gatherings. Combining tender pasta with savory salami, creamy mozzarella, and briny olives, it offers a delightful mix of textures and tastes.

Ingredients

• 2 cups pasta (such as rotini or penne)
• 1 cup sliced salami
• 1 cup mozzarella balls or cubes
• 1/2 cup pitted olives

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Step 2: In a large bowl, combine the cooked pasta, sliced salami, mozzarella, and olives. Toss gently to mix all ingredients evenly.

Tips & Variations

• For extra flavor, drizzle with olive oil and a splash of red wine vinegar before serving.
• Add fresh herbs like basil or parsley to brighten the salad.
• Include cherry tomatoes or roasted red peppers for more color and taste.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and, if needed, add a little olive oil to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, feta, or even parmesan depending on your preference.

Is it better to serve this salad chilled or at room temperature?

This salad tastes best when served chilled or slightly cool, allowing the flavors to meld nicely together.

Italian Antipasto Pasta Salad Recipe

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4.4 from 99 reviews

A flavorful and easy-to-make Italian Antipasto Pasta Salad featuring tender pasta mixed with savory salami, fresh mozzarella, and briny olives, perfect for a quick lunch or as a side dish at gatherings.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (such as rotini or penne)

Antipasto Ingredients

• 4 ounces salami, sliced into bite-sized pieces
• 8 ounces fresh mozzarella, cut into small cubes
• 1 cup mixed olives, pitted and halved
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
2. Toss with Other Ingredients: In a large bowl, combine the cooked pasta, sliced salami, mozzarella cubes, and olives. Drizzle with olive oil and red wine vinegar. Sprinkle dried Italian herbs, and season with salt and pepper to taste. Toss gently to evenly coat all ingredients.
3. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature as a delicious appetizer or side dish.

Notes

• You can substitute salami with pepperoni or ham if desired.
• Feel free to add chopped bell peppers, cherry tomatoes, or artichoke hearts for extra flavor and color.
• Make sure to cool the pasta thoroughly to avoid sogginess in the salad.
• This salad can be made a day in advance and kept in the refrigerator.

Keywords: Italian antipasto pasta salad, pasta salad, Italian salad, salami pasta salad, mozzarella, olives