Italian Antipasto Pasta Salad

top view shot of a wooden spoon in a bowl filled with pasta, cheese cubes, salami cubes, tomatoes, and olives

5 from 5 votes

This Italian Antipasto Pasta Salad is a tasty make-ahead side dish or meal that's full of veggies, salami, cheese, and seasonings. It's an easy pasta salad that everyone loves!

Prep Time15

Chill Time3

Total Time3 15

Course: Salad

Cuisine: Italian

Keyword: antipasto pasta salad, antipasto salad, antipasto salad recipe, easy pasta salad, how to make pasta salad, italian pasta salad, italian salad, italian salad recipe

Servings:

Calories: 220kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Salad Bowl

Ingredients

3 cups dried pasta, bow tie or penne
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper, or to taste
2 cups strips of red and yellow sweet peppers
2 cups cherry tomatoes, halved
1 cup salami, cubed
1 cup canned artichoke hearts, quartered
1 cup cubed monterey jack cheese, or other cheese of choice
1/2 cup sliced black olives
1/2 cup chopped red onions
6 leaves fresh basil, stacked and rolled up together, then thinly sliced into ribbons
1/2 cup bottled Italian salad dressing, or to taste

Instructions

Cook pasta according to package directions; drain and rinse with cold water. Drain well.
In a large salad bowl, whisk together olive oil, lemon juice, salt, garlic salt and pepper.
Add cooked pasta to the salad bowl; stir to coat.
Cover with plastic wrap and refrigerate for 2 to 24 hours.
Remove salad from fridge.
Add prepared peppers, tomatoes, salami, artichoke hearts, cheese, olives, onions and basil.
Add the salad dressing and toss to coat.
Cover and refrigerate for 1 to 24 hours.

Notes

This recipe makes 12 side salads.

Nutrition