Italian Pasta Salad (Antipasto-Style) in 30 Minutes

Let’s fix the “sad side dish” reputation once and for all with a bright, bold Italian pasta salad that actually earns its spot on the table. This cold pasta salad is tossed in a zippy red wine vinaigrette, packed with crunchy veg, salty salami, creamy mozzarella, and briny olives—aka an antipasto board in a bowl. Bringing this to a cookout? Pair it with a well-built charcuterie board and watch it disappear.

Why You’ll Love It

Balanced flavor: Tangy, herby dressing + savory mix-ins = every bite hits different (in a good way).
Texture for days: Al dente pasta, crisp cucumbers, snappy onions, juicy tomatoes, creamy mozzarella.
Fast: 30 minutes, start to finish—even less if you prep the dressing ahead.
Make-ahead friendly: This make-ahead pasta salad chills beautifully for potlucks, picnics, and weekday lunches.
Customizable: Think of it as a template—swap proteins, add more veg, or make it vegetarian.

Ingredients

Gather your arsenal for a crowd-pleasing, antipasto pasta salad. US measures throughout.

1 lb (16 oz) short pasta (fusilli, rotini, farfalle, or penne)
Kosher salt for the pasta water
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp black pepper
1 pint cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced
8 oz mozzarella pearls (ciliegine), drained
6 oz hard salami, diced
1/2 cup pitted Kalamata olives, halved
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Instructions

Boil the pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente. Don’t overcook—mushy pasta is a crime against cold pasta salad.
Mix the dressing: In a small bowl or jar, whisk olive oil, red wine vinegar, Dijon, garlic, oregano, and black pepper until glossy and emulsified.
Cool the pasta: Drain in a colander and rinse under cold water to stop the cooking and remove excess starch. Shake dry.
Toss it together: In a large bowl, combine cooled pasta, tomatoes, cucumber, red onion, mozzarella, salami, and olives. Pour over dressing and toss until evenly coated.
Finish with herbs: Fold in basil and parsley right before serving to keep their color and fragrance fresh.

Tips & Variations

Season the water: Salt your pasta water like the sea for a truly flavorful Italian pasta salad.
Chill time: If you can, chill 1–2 hours for the flavors to mingle. Add a splash of oil before serving if needed.
Cheese swap: Try provolone cubes or shaved Parmesan for a deli-style twist on Italian dressing pasta salad.
Heat it up: Add pepperoncini or a pinch of red pepper flakes for a little kick.
Bread on the side: Serve with Greek yogurt garlic breadsticks for dunking and scooping.

Substitutions

Vegetarian: Skip salami; add 1 can (15 oz) chickpeas, drained and rinsed, or white beans.
Lighter diary: Swap mozzarella for diced part-skim provolone or reduce the amount by half.
Pasta options: Whole wheat pasta adds nuttiness; chickpea pasta boosts protein; cheese tortellini makes it extra hearty.
Dressing twist: Sub in a creamy, herby option like this avocado lime ranch dressing for a fun, non-traditional vibe.

Serving Suggestions

This cold pasta salad pulls double duty as a side or a light main. Make it the star of a potluck spread with something dippable like buffalo chicken dip or set it next to a comforting main such as Instant Pot chicken and noodles when you’re feeding a hungry crowd.

Storage & Reheating

Fridge: Store in an airtight container up to 3 days. The pasta will absorb dressing over time—freshen with a splash of olive oil or vinegar and a pinch of salt.
Make-ahead: Toss everything except the fresh herbs; fold them in right before serving to keep them vibrant.
No reheating needed: Serve cold or at cool room temp.

FAQs

Can I make pasta salad ahead of time?

Absolutely. It’s often better after an hour or two in the fridge so the flavors meld. Hold the delicate herbs until serving.

What’s the best pasta shape to use?

Short shapes with ridges or twists—fusilli, rotini, farfalle, penne—grab the dressing and little mix-ins. Skip long strands like spaghetti; they’re awkward for a potluck pasta salad.

Why did my pasta salad turn out dry?

You either under-dressed it or dressed the pasta while hot. Hot pasta drinks up dressing like a sponge. Cool completely, then toss.

How can I make it more flavorful?

Taste and adjust. Salt your pasta water, use enough acid (vinegar or lemon), and finish with fresh herbs. A pinch more salt or a squeeze of lemon can wake it right up.More to Try
classic strawberry shortcake for a summery dessert finish
cozy potato soup when you want comfort in a bowl
white chicken chili for game day gatherings
easy cheesy rice as a quick, kid-friendly side
Conclusion
The secret to a standout Italian pasta salad is respect for balance: al dente noodles, sharp acidity, fresh herbs, and a few bold pantry players. With smart seasoning and simple technique, you get a vibrant, make-ahead dish that’s weeknight-easy yet potluck-worthy. Stop settling for soggy. Start making this—and enjoy the compliments.

More to Try

classic strawberry shortcake for a summery dessert finish
cozy potato soup when you want comfort in a bowl
white chicken chili for game day gatherings
easy cheesy rice as a quick, kid-friendly side

Conclusion

The secret to a standout Italian pasta salad is respect for balance: al dente noodles, sharp acidity, fresh herbs, and a few bold pantry players. With smart seasoning and simple technique, you get a vibrant, make-ahead dish that’s weeknight-easy yet potluck-worthy. Stop settling for soggy. Start making this—and enjoy the compliments.