The Best Ever Antipasto Pasta Salad (Zesty Italian Pasta Salad)

Be the talk of the picnic with this epic Antipasto Pasta Salad.

This cold pasta recipe brings together all of your favorite Mediterranean hits from the olive bar in one large bowl: briny black olives, Castelvetrano olives, pickled Pepper Drops, Pepperazzi™ Peppers, marinated artichoke hearts and creamy provolone cheese with one of your favorite pasta shapes—cooked to that perfect al dente texture, of course—Farfalle. There are no cherry tomatoes or fresh veggies in this one; although, you could add some if you’d like. Think of it as zesty italian pasta salad for all seasons!

You’re going to love this super simple homemade balsamic vinaigrette made with DeLallo Extra Virgin Olive Oil and signature sweet Golden Balsamic Vinegar. If you’re fresh out of time, reach for a bottle of Zesty Italian Dressing.

What Is Antipasto?

The word “antipasto” refers to the Italian tradition of small bite-sized portions, or appetizers, served before a meal. They are often presented as self-serve eats for entertaining and displayed artfully on a platter (antipasto platter): olives, pickled peppers, roasted red peppers, artichoke hearts, cured meats, specialty cheeses, bruschetta, tapenades, etc. In Italy, antipasti (the plural form of antipasto) are small bites that are served “before the meal” to ready the appetite. In the U.S., antipasti has become a snacking and entertaining occasion—not just pre-meal bites—that goes well with wine, beer and cocktails.

Why You’ll Love This Antipasto Pasta Salad Recipe

There are so many reasons that you’re going to love this zesty Italian pasta salad. For one, it’s super simple to create. Because most of these ingredients are jarred, this pasta salad recipe requires little prep work. This is the perfect recipe for all seasons, as it stars a number of incredible ingredients (artichoke hearts, pickled red peppers, homemade Italian dressing), but it doesn’t rely on seasonal vegetables, so we like to think of it as a salad for all seasons! There are so many ways to adapt this antipasto pasta salad recipe. You can make it for a small or a large crowd. You can add in your favorite seasonal veggies. If you don't have time to create a homemade Italian dressing, you can choose your favorite bottle of zesty Italian. You can even make this pasta salad, gluten-free with our tasty Italian gluten-free pasta. To make it a vegan pasta salad, just cut out the cheese!

The Ingredients You Will Need To Make An Antipasto Pasta Salad

Pasta: We love fun, funky pasta for our cold pasta salads—especially with any good antipasto pasta salad. All the folds and ruffles of the beloved Farfalle (butterfly shape) are perfect for scooping up ingredients and dressings. Just make sure to cook your pasta to an al dente texture. Once cooked, quickly rinse with cold water to prevent sticking. No one likes a mushy pasta salad.

Artichokes: Tender, earthy and briny, artichoke hearts are a great addition to any antipasto pasta salad.

Olives: You can choose just about any olive you like from the olive bar or a marinated jarred variety. We recommend more than the standard black ripe olives in a can, but if those are your favorite, go for it. Bold Calamata olives and buttery Castelvetrano olives are a dynamic choice for a zesty Italian pasta salad.

Peppers: There are so many types of peppers that you can use in your antipasto pasta salad. While we love the burst of tangy-sweet flavor from our Pepper Drops.

Cheese: Creamy cubes of Provolone cheese are our favorite. You can use just about any cheese you’d like, but be sure to cut them in bite-sized pieces.

Vinegar: Our Golden Sweet Balsamic Style Vinegar is everything you love about the classic balsamic vinegar, but with a subtle golden hue and a more light, crisp flavor. You can substitute with red wine vinegar, if you’d like.

Olive Oil: When it comes to cold pasta, a quality extra virgin olive oil is so important. The fruity, pleasantly bitter, peppery flavor are ideal for homemade Italian dressings.

How To Make An Antipasto Pasta Salad

Top Tips for Antipasto Pasta Salad

To store leftover pasta salad, refrigerate in an air-tight container for up to 4 days. Store the leftover homemade salad dressing in the same way. You can use it to freshen up the pasta salad before enjoying the second time!

We do not recommend freezing pasta salad.

Remember to salt the pasta water when cooking your pasta. This makes the pasta much more flavorful.

Don’t overcook the pasta. Cook your noodles for that perfect al dente texture: tender but firm to the bite. This will prevent soggy, mushy pasta salad. If you have to, continue to check your noodles for doneness. It’s not an exact science!

Ingredient size matters. Be sure to cut pasta salad ingredients in a consistent way that is bite-sized and easy to eat. This way, you can better enjoy and get a flavorful bite every time!

Don’t use the dressing all at once. By reserving some of the pasta salad dressing, you can add more later if the pasta salad begins to dry out. This is especially so if you will be refrigerating the leftovers.

Substitutions And Additions

Switch up the dressing. You can create different flavors by just switching up the salad dressing. Whether you want to use a homemade Italian dressing or a store-bought dressing in a bottle, change it up for a different vibe.

Add in some cured meats. To create a heartier, more filling pasta salad, add in some cured meats like pepperoni, Genoa salami or Calabrese sausage. These meats work best if they are cubed like the cheese.

Pick your favorite antipasti. There are so many great antipasti to choose from. Olives, artichoke hearts and pickled spicy peppers are just a small taste of what you might find at the olive and antipasto bar. Some other ingredient ideas for your antipasto pasta salad are roasted red peppers, stuffed olives, banana pepper rings, sun-dried tomatoes and pickled garlic are a few great ideas.

Freshen it up. This antipasto pasta salad doesn't need any fresh veggies to be delicious, but if you are looking for a way to add another dimension of flavor (or just use up some of those garden veggies), bring on the cherry tomatoes, cut bell peppers, red onions, etc. Add some fresh herbs or even garden greens. The sky is the limit!

The Best Pasta Cuts For An Antipasto Pasta Salad

We typically like to use frilly pasta shapes and tube-shaped noodles, because they are best at capturing dressings and chunkier ingredients. Penne rigate, orecchiette, rigatoni, elbows and shells—to name a few. Whichever pasta you use, just make sure you don’t overcook it. Shoot for an al dente texture, which is cooked but still firm with a bite.

What To Serve With An Antipasto Pasta Salad

This salad includes so much to make it a tasty meal on its own, but we recommend serving it up with some crusty Italian bread or baguette. Serve it up with grilled meat or poultry, an Italian-style sub with cold cuts.

Antipasto Pasta Salad: FAQ

Should I Rinse Pasta For Cold Pasta Salad?

Yes, rinsing the pasta for a cold pasta salad helps the noodles to cool faster but also wash away excess starches. These starches cause noodles to stick to one another. Rinsing your noodles will also help stop your pasta from drying out from absorbing all the dressing/moisture.

How Do I Keep Pasta Salad Moist?

There are a few things that helped to keep your pasta salad moist. For one, rinsing your cooked pasta with cold water will rinse away any excess starches. This means it will absorb less of your dressing, which would dry out your pasta salad. Using juicy ingredients like marinated, artichoke carts, for example, help to keep the pasta salad moist. The last thing that you can do to keep your pasta salad moist is to reserve some of the salad dressing to add in later. If you have leftovers, this extra dressing will come in handy to reconstitute any dried out pasta salad.

Can I Make This Dish Ahead Of Time?

Yes, you can make this antipasto pasta salad ahead of time. It will keep well in the refrigerator in an air-tight container. Enjoy it for quick on-the-go summer meals, prepped lunches or even a light dinner.

The Best Ever Antipasto Pasta Salad (Zesty Italian Pasta Salad)

Pasta Salad:

• 1 (16-ounce) package DeLallo Farfalle
• 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained and halved
• 1 (5.3-ounce) jar DeLallo Pitted Calamata Olives, drained and halved
• 1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained and halved
• 1 (4.3-ounce) jar DeLallo Sweet & Tangy Pepper Drops
• 1 (8-ounce) package DeLallo Pepperazzi™ Peppers, quartered
• 1 (8-ounce) package DeLallo Domestic Provolone Cheese Wedge, cubed

Dressing:

• 1/4 cup DeLallo Golden Sweet Balsamic Style Vinegar
• 1 teaspoon chopped garlic (optional)
• 1/4 teaspoon DeLallo Sea Salt Grinder
• 1/8 teaspoon freshly ground pepper
• 3/4 cup DeLallo Extra Virgin Olive Oil

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and rinse pasta with cool water to prevent sticking. Bring to room temperature or chill in a large bowl.
2. Prepare the dressing in a small mixing bowl. Combine vinegar, garlic (optional), salt and pepper. Whisk in the olive oil in a slow steady stream to incorporate.
3. Transfer pasta to a large serving bowl. Add artichokes, olives, pepper drops, Pepperazzi™ Peppers and cheese. Pour dressing over pasta mixture and toss well to combine. Serve.

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