This antipasto pasta salad is so quick and simple, making it perfect for a weeknight side dish.
It can easily be doubled for a large gathering and is great for serving to a crowd.
To simplify things even more, I use a pre-made Italian dressing. Of course, feel free to use your tried and true homemade oil and vinegar dressing. I have done that many times, as well. But to keep things quick and easy, your favorite brand of Italian salad dressing will work just fine.
This is a perfect salad to add whatever items you have on hand. Have pepperoncini on hand? Toss ’em in. Have some marinated artichokes available? Those are a great addition. Prefer green olives over black olives? Change ’em out.
You get the idea – make this work for you!
Toss your pasta into a large bowl. Once you’ve decided what you will be adding to the antipasto salad, combine with the pasta and toss together until well coated with the dressing.
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Antipasto Pasta SaladPin Recipe
- 12 oz tri-color rotini pasta uncooked
- 8 oz mozzarella cheese cubed
- 1 pint grape tomatoes halved
- 6 oz pepperoni quartered
- 1 cup black olives halved
- 1 cup Italian dressing
- 1 tsp dried oregano
- 1 tsp dried parsley
- salt & pepper to taste
- Add pasta to boiling water and cook according to package.
- While pasta is cooking, cube the mozzarella, quarter to the pepperoni, and slice the tomatoes and olives in half.
- When pasta is cooked, drain; run cold water over pasta to cool.
- In large bowl, mix all ingredients together until well blended.
- Keep in an air tight container in the refrigerator until ready to serve.