Italian Antipasto Pasta Salad Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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
