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This Italian antipasto pasta salad has become my summer entertaining secret weapon. Bursting with Mediterranean flavors and requiring minimal effort, it's the perfect make-ahead dish that always disappears first at gatherings.
I first made this for a last-minute neighborhood block party when I needed something impressive without spending hours in the kitchen. Three neighbors asked for the recipe before the evening was over, and now it's requested at every summer function.
Ingredients
- Rotini pasta: Creates the perfect base with ridges that capture all the dressing
- Hard salami and pepperoni: Provide rich savory flavor. Use high-quality Italian meats when possible
- Artichoke hearts: Add tender texture and subtle tanginess. Look for unmarinated versions packed in water
- Cherry tomatoes: Bring bright acidity and juicy bursts. Choose ripe ones with vibrant color
- Olives: Contribute briny Mediterranean flavor. Mix varieties for a more interesting flavor profile
- Pepperoncini: Add a mild pickle heat without overwhelming
- Mozzarella pearls: Create creamy pockets throughout the salad. Fresh is vastly superior to processed varieties
- Red onion: Introduces sharp contrast and beautiful color. Slice very thin to prevent overwhelming
- Fresh basil: Non-negotiable for authentic Italian flavor. Add just before serving for best appearance
Step-by-Step Instructions
- Cook the Pasta:
- Boil the pasta in heavily salted water until just al dente, usually about 8 minutes. Drain thoroughly and spread on a baking sheet to cool completely. Lukewarm pasta will absorb too much dressing and become soggy.
- Prepare the Vinaigrette:
- Combine olive oil, red wine vinegar, minced garlic, Italian seasoning, and red pepper flakes in a jar with a tight-fitting lid. Shake vigorously until emulsified. The vinaigrette can be made up to three days ahead and stored refrigerated, letting the flavors intensify.
- Prep the Antipasto Components:
- Slice meats into bite-sized pieces if not using pre-sliced versions. Halve the cherry tomatoes and olives. Thinly slice red onion and tear or chiffonade the fresh basil. Keeping components similar in size ensures perfect bites with balanced flavors.
- Assemble the Salad:
- Combine cooled pasta with all prepared ingredients in a large serving bowl. Pour dressing gradually over the salad, tossing gently between additions until everything is lightly coated but not swimming in dressing. Reserve a small amount of dressing to refresh before serving.
- Final Touch:
- Just before serving, sprinkle with additional fresh basil and a light dusting of freshly grated Parmesan if desired. A final light toss ensures the flavors are well distributed and the presentation is appealing.
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This recipe reminds me of Sunday dinners at my grandmother's house where antipasto platters were always the first course. She insisted on using only the best quality olives and would have me help slice them as a child. That attention to ingredient quality is what makes this salad truly exceptional.
Make Ahead and Storage
This pasta salad actually improves after a few hours in the refrigerator as the flavors meld together. If making more than 4 hours ahead, reserve about a quarter of the dressing to refresh the salad just before serving as the pasta will absorb some of the moisture. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the texture of the fresh ingredients will gradually soften.
Easy Variations
Turn this into a Greek-inspired version by swapping the Italian meats for grilled chicken, using feta instead of mozzarella, and adding cucumber chunks. For a vegetarian option, simply omit the meats and add roasted red peppers, zucchini, and white beans for protein. You can also make it gluten-free by using your favorite gluten-free pasta, the flavor profile remains unchanged.
Serving Suggestions
While this salad stands beautifully on its own, it pairs wonderfully with grilled chicken or Italian sausages for a complete summer meal. For an authentic Italian experience, serve alongside crusty bread brushed with olive oil and rubbed with garlic. If serving as part of a buffet, consider smaller portions as this hearty salad can fill guests up quickly.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, any short pasta like fusilli, penne, or bowtie will work well as a substitute for rotini.
- → Can I make the salad ahead of time?
Absolutely! Prepare the salad and keep it chilled in the refrigerator. Add the dressing just before serving for the freshest taste.
- → What meats can I use as alternatives?
You can swap salami and pepperoni for prosciutto, capicola, or even smoked turkey for a different flavor profile.
- → How can I make the salad vegetarian?
Omit the salami and pepperoni and add more veggies or plant-based alternatives like marinated tofu or chickpeas.
- → Is it possible to make the vinaigrette in advance?
Yes, the vinaigrette can be made and stored in the refrigerator up to a week in advance. Shake well before using.
- → What cheese alternatives can I use?
If you don’t have mozzarella pearls, cubed mozzarella, feta, or provolone work wonderfully as substitutes.