Antipasto Pasta Salad with Parmesan Herb Vinaigrette

This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is a total crowd-pleaser. Think: perfectly cooked pasta tossed with a delicious mix of tangy olives, marinated artichokes, savory salami, and mozzarella—then drizzled with a bright and zesty Parmesan herb vinaigrette. Whether you’re serving it at a summer BBQ, bringing it to a potluck, or just craving something fresh and hearty, this salad is your go-to.

Why You’ll Love This Antipasto Pasta Salad

• Packed with flavor – Each bite is a burst of savory goodness, from the herbs to the cheese and everything in between.
• Simple ingredients – You don’t need a ton of fancy stuff to make this salad shine. Just quality ingredients that come together effortlessly.
• Make ahead magic – This salad actually gets better as it sits, so it’s perfect for meal prepping or making the day before your event.
• Customizable – Want to swap out ingredients? Go ahead! Add more veggies, switch the meats, or add some heat with a pinch of red pepper flakes.
• Great for any occasion – Potluck? BBQ? Light lunch? This salad covers it all.

Ingredients

Pasta

The hearty base of this salad, we’re using rotini here, but any short pasta works!

Olives

Salty, briny, and perfect for balancing the richness of the other ingredients.

Salami

Salty, spicy, and savory—it’s the perfect protein-packed addition to this salad.

Marinated Artichokes

Tender, tangy, and oh-so-delicious. These are a must for that classic antipasto flavor.

Fresh Mozzarella

Mild, creamy, and soft—everything you want in a cheese.

Cherry Tomatoes

Pop of color and juiciness, and they add a nice contrast to the other flavors.

Red Onion

Sharp and slightly sweet, it complements the other ingredients perfectly.

Fresh Basil

For a bit of green, freshness, and fragrant herbiness.

Parmesan Cheese

The secret to that irresistible Parmesan herb vinaigrette.

Italian Dressing

This is your base for the vinaigrette, giving it that tangy kick.

Olive Oil

Extra virgin, of course—smooth and rich to balance the acidity.

Garlic

The aromatic, savory boost the dressing needs to bring everything together.

Dijon Mustard

A small but mighty ingredient that adds a touch of depth to the vinaigrette.

Salt & Pepper

Because seasoning is everything!

Instructions

1. Cook the Pasta

Start by cooking your pasta according to package instructions. Once it’s al dente, drain and rinse under cold water to cool it down quickly. This helps prevent it from getting mushy.

2. Prep the Salad Ingredients

While the pasta’s cooling, chop up your olives, salami, marinated artichokes, mozzarella, tomatoes, and red onion. Toss everything into a large mixing bowl.

3. Make the Vinaigrette

In a separate bowl, whisk together the Italian dressing, olive oil, garlic, Dijon mustard, and Parmesan cheese. Season with salt and pepper to taste.

4. Combine and Toss

Add the cooled pasta to the bowl with the salad ingredients. Pour the vinaigrette over everything and toss gently to coat. If you’re feeling fancy, sprinkle some extra Parmesan and fresh basil on top.

5. Let It Chill

Cover the salad and refrigerate for at least 30 minutes to let those flavors meld together. The longer it sits, the more flavorful it becomes!

Nutrition Facts (per serving, based on 8 servings)

• Calories: 310
• Fat: 20g
• Saturated Fat: 4g
• Carbohydrates: 26g
• Sugar: 3g
• Fiber: 3g
• Protein: 7g
• Sodium: 680mg
• Cholesterol: 20mg

How to Serve It

• Appetizer: Serve it as part of a Mediterranean-themed spread with hummus, pita, and some roasted veggies.
• Side dish: Pair it with grilled meats or BBQ for a fresh, zesty contrast.
• Light lunch: Perfect for a meal on its own—serve with some crusty bread to mop up any vinaigrette leftover in the bowl.

Variations

• Vegetarian: Skip the salami and add more veggies like roasted red peppers or cucumbers.
• Spicy: Add some sliced banana peppers or sprinkle with red pepper flakes for heat.
• Cheese lovers: Double up on the mozzarella and Parmesan for extra cheesy goodness.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days. The flavors just get better the longer it sits.
• Freezer: This salad doesn’t freeze well, as the pasta and veggies can get mushy. Best enjoyed fresh or after chilling in the fridge.
• Reheat Tip: You don’t need to reheat this salad! It’s meant to be served cold or at room temperature.

FAQs

Q1: Can I make this salad ahead of time?
A1: Yes! This salad is perfect for make-ahead meals. Prepare it the day before, and it’ll be even better the next day.

Q2: Can I swap the pasta?
A2: Absolutely! You can use any short pasta—penne, farfalle, or fusilli all work great.

Q3: Can I add more protein?
A3: Sure! You can toss in some grilled chicken, pepperoni, or even some hard-boiled eggs for extra protein.

Q4: Can I make it dairy-free?
A4: Yes, just skip the cheese and use a dairy-free vinaigrette, and it’s good to go!

Q5: What’s the best way to store leftovers?
A5: Store leftovers in an airtight container in the fridge. It’ll stay fresh for up to 4 days.

Q6: What’s the best kind of olives to use?
A6: I love using a mix of green and black olives, but go with your favorites! Kalamata or Castelvetrano olives add nice flavor.

Q7: Can I make this without artichokes?
A7: Sure! If you’re not an artichoke fan, just skip them and add some extra veggies like roasted red peppers.

Q8: Can I freeze this pasta salad?
A8: I don’t recommend freezing it—pasta and veggies won’t hold up well after thawing.

Q9: Is this recipe spicy?
A9: It’s not spicy unless you add those extra peppers or red pepper flakes, which you totally can!

Q10: Can I use store-bought dressing instead of making the vinaigrette?
A10: Absolutely! A store-bought Italian dressing works just fine if you’re short on time.

Conclusion

This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is a colorful, flavorful, and completely satisfying dish. It’s the perfect side, snack, or light meal that brings all the best Mediterranean flavors together in one bowl. It’s versatile, quick, and bound to be a hit at any table.

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