Introduction
Remember those summer picnics, backyard BBQs, or even just those weeknight dinners where you needed something delicious, satisfying, and absolutely fuss-free? This Easy Antipasti Pasta Salad is like a warm hug in a bowl, packed with all the incredible flavors you love from an antipasto platter, but in a super simple pasta salad format. It’s the kind of recipe that makes everyone ask for seconds, and you can proudly say, “I made it!” Best of all, it comes together so quickly, you’ll wonder why you haven’t made it a million times before.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes of active prep time!
- Easy: Seriously, if you can boil pasta, you can make this.
- Giftable: Perfect for potlucks, barbecues, and sharing with neighbors.
- Crowd-pleasing: Even the pickiest eaters will devour this vibrant dish.
Ingredients
Gather your goodies! This salad is all about bringing together the best of Italian flavors.
- 1 lb cavatappi pasta: Those corkscrew shapes are perfect for catching all the yummy dressing and bits of goodness.
- 5 ounces pepperoni, chopped: For that classic, slightly spicy kick.
- 5 ounces salami, chopped: Adds another layer of savory, cured meat flavor.
- 3 ounces sliced black olives: Briny and delicious, they’re a must-have.
- 8 ounces mozzarella pearls: Little bites of creamy, mild cheese that are just delightful.
- 1/4 cup parsley, finely chopped: For a burst of fresh, herbaceous flavor.
- 1/4 cup scallions, diced: A milder onion flavor that brightens everything up.
- 0.7 ounce package Italian dressing seasoning: This little packet is a flavor powerhouse and makes dressing a breeze.
- 1/4 cup roasted red pepper, chopped: Sweet and slightly smoky, they add a lovely color and taste.
- 1 orange bell pepper, chopped: For a touch of sweetness and vibrant crunch.
- 1 pint grape tomatoes, halved: Juicy little bursts of freshness.
- 1/2 cup olive oil: The base for our zesty dressing.
- 1/4 cup balsamic vinegar: Adds that signature tangy sweetness.
- 1 tablespoon Parmesan cheese: Because a little salty, nutty cheese never hurt anyone!
- 1/4 teaspoon red pepper flakes: For a subtle warmth that tickles your taste buds.
- 1/4 teaspoon salt: To enhance all those wonderful flavors.
- 1/4 teaspoon black pepper: A classic for a reason.
How to Make It
Alright, let’s get this party started! You’ll have this amazing pasta salad ready in no time.
- Cook the Pasta: First things first, get that cavatappi pasta cooked according to the package directions. Once it’s perfectly al dente, drain it well and give it a quick rinse with cold water. This stops the cooking process and prevents it from sticking together, which is exactly what we want!
- Combine the Goodies: Grab a big ol’ bowl – you know, the one you use for big family dinners. Toss in your drained pasta, along with the chopped pepperoni, salami, black olives, mozzarella pearls, fresh parsley, diced scallions, chopped roasted red peppers, your chopped orange bell pepper, and those sweet grape tomatoes. Give it a gentle stir just to get everything mingling.
- Whip Up the Dressing: In a separate, smaller bowl, it’s time to make some magic. Whisk together the olive oil, balsamic vinegar, that sprinkle of Parmesan cheese, the red pepper flakes for a little zing, salt, and black pepper. Whisk until it’s all nicely combined and looks beautifully emulsified.
- Dress it Up: Pour that glorious homemade dressing over all the delicious ingredients in your big bowl. Toss everything gently until every piece of pasta and every delightful ingredient is coated in that flavorful dressing.
- The Seasoning Secret: Now for the flavor booster! Sprinkle the entire packet of Italian dressing seasoning over the salad. Give it another good toss to make sure that seasoning is evenly distributed. This is where it really comes alive!
- Chill Out: This is arguably the hardest part – waiting! Cover the bowl and pop it into the refrigerator for at least 30 minutes. This chilling time allows all those amazing flavors to meld together beautifully. Trust me, it’s worth the wait!
Substitutions & Additions
This recipe is fantastic as-is, but you know I love to play around in the kitchen! Here are some ways you can make it your own:
- Pasta: No cavatappi? No problem! Rotini, fusilli, or even penne would work wonderfully.
- Meats: Feel free to swap out the pepperoni and salami for chopped ham, prosciutto, or even cooked chicken breast.
- Veggies: Add some marinated artichoke hearts, sun-dried tomatoes, or fresh cucumber for extra texture and flavor. A sprinkle of chopped red onion can add a nice bite if you like.
- Cheese: If mozzarella pearls aren’t your jam, try cubed provolone or cheddar.
- Dressing Kick: For an extra tang, add a squeeze of fresh lemon juice to the dressing.
Tips for Success
A few little tricks to make sure your Antipasti Pasta Salad is absolutely perfect every time:
- Don’t Overcook the Pasta: Mushy pasta is never fun! Cook it just until al dente, as it will continue to soften a bit in the dressing.
- Rinse Thoroughly: Rinsing the pasta with cold water after draining is key to preventing it from clumping.
- Taste and Adjust: Before chilling, give your salad a taste. Does it need a little more salt? More pepper? A touch more balsamic? Go ahead and adjust it to your liking.
- Prep Ahead: You can chop all your ingredients and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Then, just toss everything together an hour or two before serving.
How to Store It
Leftovers are always a good thing, right? This pasta salad stores beautifully in the refrigerator. Keep it in an airtight container, and it should stay fresh and delicious for about 3-4 days. I find the flavors actually get even better on the second day!
FAQs
Can I make this pasta salad ahead of time?
Absolutely! It’s actually best if you make it a few hours ahead to let the flavors meld. You can even chop all the ingredients and prepare the dressing the day before and combine everything closer to serving time.
What can I serve with this pasta salad?
This pasta salad is a complete meal on its own, but it also pairs wonderfully with grilled chicken, fish, or a crusty loaf of Italian bread. It’s the perfect side dish for any BBQ or potluck!
How long does the pasta salad last?
Stored properly in an airtight container in the refrigerator, this pasta salad will stay fresh for about 3-4 days.
Can I make this recipe vegetarian?
Yes! Simply omit the pepperoni and salami. You might want to add extra veggies like chopped cucumbers, red onions, or even some marinated artichoke hearts for more texture and flavor.
Easy Antipasti Pasta Salad
Equipment
- Large pot For cooking pasta
- Colander For draining pasta
- Large mixing bowl
- Small bowl For dressing
- Whisk
- Airtight container For storing leftovers
Ingredients
For the Salad
- 1 lb cavatappi pasta Corkscrew shapes are perfect for catching dressing and bits of goodness.
- 5 ounces pepperoni Chopped, for a slightly spicy kick.
- 5 ounces salami Chopped, adds savory, cured meat flavor.
- 3 ounces sliced black olives Briny and delicious.
- 8 ounces mozzarella pearls Little bites of creamy, mild cheese.
- 0.25 cup parsley Finely chopped, for fresh, herbaceous flavor.
- 0.25 cup scallions Diced, for a milder onion flavor.
- 0.7 ounce package Italian dressing seasoning Flavor powerhouse and makes dressing a breeze.
- 0.25 cup roasted red pepper Chopped, sweet and slightly smoky.
- 1 orange bell pepper Chopped, for sweetness and vibrant crunch.
- 1 pint grape tomatoes Halved, juicy bursts of freshness.
For the Dressing
- 0.5 cup olive oil The base for the zesty dressing.
- 0.25 cup balsamic vinegar Adds signature tangy sweetness.
- 1 tablespoon Parmesan cheese Salty, nutty cheese.
- 0.25 teaspoon red pepper flakes For a subtle warmth.
- 0.25 teaspoon salt To enhance flavors.
- 0.25 teaspoon black pepper A classic for a reason.
Instructions
- Cook the cavatappi pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking.1 lb cavatappi pasta
- In a large bowl, combine the drained pasta, chopped pepperoni, salami, black olives, mozzarella pearls, parsley, scallions, roasted red peppers, orange bell pepper, and grape tomatoes. Gently toss to combine.1 lb cavatappi pasta
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, Parmesan cheese, red pepper flakes, salt, and black pepper until nicely combined and emulsified.1 lb cavatappi pasta
- Pour the dressing over the ingredients in the large bowl and toss gently until everything is coated.
- Sprinkle the Italian dressing seasoning over the salad and toss again to distribute evenly.1 lb cavatappi pasta
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.