Name: Antipasto Pasta Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 24 oz tri-color rotini (2 boxes = 24 oz); 1 large red onion, diced; 2-3 bell peppers, diced ((pepper colors are optional, I just like using 1 red, 1 green, 1 orange)); 1 can (11oz) sliced black olives; ¼ lb eckrich hard salami, cut into small squares; ½ lb provolone cheese wedge, cut into small cubes ((*other good alternatives are: asiago, fontinella, bellavitano balsamic)); 1 cup extra virgin olive oil; 1 cup red wine vinegar ((I recommend Pompeii or Regina)); 1 tbsp oregano; 1 tbsp sugar; 2 tsp sea salt flakes; 1 tbsp granulated garlic

This antipasto pasta salad is like the best of an antipasto platter with al dente pasta and a tangy, Italian vinaigrette dressing. This pasta salad is easy to make, and it has the best combination of textures. I serve it as a delicious side, but I have also used it as a quick meal.

up close ready to serve Antipasto Pasta Salad up close with gold serving spoons in a wood bowl

Pick the Ingredients for Your Salad

First, choose ingredients that compliment each other like you would an antipasto board. I'm going to tell you what I use and why, then I'm also going to give you other suggestions.

For veggies, I use red and green bell peppers for crunch and color. I add sliced black olives because I love them. Last but not least, I chop and add red onion for added flavor that isn't too spicy. Next, I add in the antipasto. I prefer hard salami (or mild soppressata), and cheese with a pop of mild flavor (like Provolone or Asiago).

I've also added or substituted with these ingredients:

*Broccoli florets

*Orange or yellow bell pepper (always stick with bell peppers for the crunch)

*Carrot matchsticks

*Cherry tomatoes

*Pepperoni

*Balsamic BellaVitano (Sartori) cheese

Prepping Your Antipasto Pasta Salad

ingredients: red pepper, orange bell pepper, green bell pepper, provolone cheese block, salami, red onion, sliced black olives

It has taken me years to master the fastest way to prepare this salad. Years. I finally have it down and it's all about the order of prep. Trust me when I say this salad can take you about 40 minutes to make (start to finish) or it can take a lot longer. Follow these steps, in the order shown, and you will be blown away by how easy this is.

First, start boiling the water for your pasta. Let the water get to a rolling boil before adding in the pasta. Once boiling, add in the pasta. As the pasta cooks-keep an eye on it. Start it at the highest heat setting, but lower it to medium as the starch starts to froth up so you don't boil over. Once the pasta is cooked al dente, remove from the heat and drain into a colander. See notes below on rinsing the pasta before tossing into the salad.

Second, dice your peppers and red onion. Place the diced onions and peppers in a medium sized mixing bowl.

Third, drain the sliced black olives and set aside (I usually put them in a smaller bowl on their own).

Next, remove the salami and cheese from the refrigerator and drain the sliced black olives. Place the sliced black olives in a small, separate bowl and set aside. Now, cut both the salami and the cheese into small pieces (salami in ½" squares, cheese in ½" cubes). Set each in their own bowl.

Pasta Salad ingredients: red pepper, orange bell pepper, green bell pepper, provolone cheese block, salami, red onion, sliced black olives and tri-color rotini pasta

Rinsing the Pasta and Making the Italian Vinaigrette Dressing

When making this recipe, you need to rinse the pasta. I never (normally) rinse my pasta when I'm serving it as part of a warm dish, but served cold, the starch needs to be rinsed off. If you don't rinse the pasta, it will turn into one big, sticky ball in your colander as it cools.

To rinse the pasta, place the pasta (in the colander) in your sink and run it under the coldest water setting. Allow the cold water to run over the pasta while you finish prepping the rest of the ingredients.

Now, make the Italian vinaigrette dressing. Whisk the EVOO, red wine vinegar, salt, oregano, garlic, sugar, and oregano in a mixing bowl. It's best to use cold red wine vinegar if the dressing won't have time to chill in the refrigerator.

antipasto pasta salad prepped ingredients on a cutting board. diced bell peppers and red onion, sliced black olives, cubed provolone cheese, and salami cut in cubes

Strategically Tossing Your Antipasto Pasta Salad

Believe it or not, there is even a method to the madness of tossing this salad. After the pasta has been thoroughly rinsed and feels cool to the touch, blot the pasta with a paper towel to absorb excess water that didn't drain. Now, we toss.

First, add the pasta to your serving bowl, then use a wooden spoon to gently break apart any clumping.

Overhead shot of Antipasto Pasta Salad with prepped ingredients on a cutting board. diced bell peppers and red onion, sliced black olives, cubed provolone cheese, and salami cut in cubes with big wooden bowl of tri-color rotini pasta

Next, add the peppers and onion to the pasta and toss until well combined.

Now, add the salami, olives, and cheese and toss again until well combined.

Whisk the dressing well before pouring over the salad. Evenly distribute dressing over the salad and use two wooden spoons to toss ingredients thoroughly. If you're not sure how to distribute the dressing evenly, pour half of the dressing over the salad and toss. Then pour the rest of the dressing and toss again. I know it seems like an extra step, but the last thing you want is all of the dressing seeping to the bottom of the bowl.

Isn't it a beauty? Mangia!

Storing and Prepping Antipasto Pasta Salad Ahead of Time

I like to prepare this pasta salad at least a few hours (or even a day) before serving. Prepping ahead gives it time to really let all of the flavors marry together for the best possible result when you serve it. If you don't have time to let it chill for hours before serving, make the dressing first and let it refrigerate as long as possible before tossing it into the salad. When you do prep ahead of serving time, as a minimum, cover the salad tightly with plastic wrap or aluminum foil before placing it in the refrigerator. For best results, store it in an air tight container in the refrigerator. Always refrigerate whatever is left after serving. The salad will store well for 3-5 days in the refrigerator, but will need to be re-tossed with each serving.

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