Loaded with bold Italian flavors, this Antipasto Pasta Salad combines tender pasta, savory cured meats, creamy Asiago cheese, crisp vegetables, and a zesty homemade dressing into one irresistible dish.
Every bite delivers a delicious balance of textures and flavors, making it a standout addition to any gathering.
Perfect for potlucks, picnics, barbecues, and family celebrations, this crowd-pleasing pasta salad can be made ahead of time, allowing the ingredients to mingle and develop even more flavor.
Serve it chilled for a refreshing side dish or hearty main course that guests will keep coming back for.
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 12
Ingredients
For the Antipasto Salad
- 1 pound seashell pasta
- 1/2 pound Asiago cheese, diced
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni, chopped
- 3 medium tomatoes, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, chopped
- 1 (6-ounce) can black olives, drained and chopped
- 1 (0.7-ounce) package dry Italian-style salad dressing mix
For the Dressing
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Bring a large pot of generously salted water to a boil. Add the seashell pasta and cook according to package directions until al dente, about 9 minutes.
- Drain the pasta and rinse under cold water to stop the cooking process. Drain thoroughly and transfer to a large mixing bowl.
- Add the diced Asiago cheese, Genoa salami, pepperoni, tomatoes, red bell pepper, green bell pepper, and black olives to the bowl.
- Sprinkle the dry Italian-style dressing mix over the ingredients and toss until everything is evenly coated and well combined.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
- Meanwhile, prepare the dressing by whisking together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt, and black pepper in a small bowl until fully combined.
- Cover the dressing and refrigerate until ready to serve.
- Just before serving, pour the dressing over the chilled pasta salad and toss thoroughly to coat all ingredients evenly.
- Serve cold and enjoy.
Chefs Notes
- For extra flavor, prepare the salad a day in advance and add the dressing just before serving.
- Fresh mozzarella pearls, marinated artichoke hearts, or pepperoncini peppers make excellent additions.
- If transporting to a picnic or potluck, keep the salad chilled in a cooler until serving time.
- Reserve a small amount of dressing to refresh leftovers before serving.
- This recipe can easily be doubled for large gatherings.
Tags: antipasto pasta salad, pasta salad recipe, picnic side dish, Italian pasta salad, summer salad recipe, potluck recipes, pasta salad with salami, make ahead salad, crowd pleasing recipes, easy pasta salad
Excerpt: This hearty antipasto pasta salad is loaded with Italian meats, cheese, and zesty flavor.
Subject Lines:
- 🥗 The Ultimate Antipasto Pasta Salad
- 🇮🇹 Italian Picnic Favorite Recipe
- 🧀 Loaded With Meat & Cheese
- ☀️ Perfect Summer Potluck Dish
- 🍅 Easy Crowd-Pleasing Pasta Salad