Crowd-pleasing Italian antipasto pasta salad is so quick and simple, making it perfect for a cold side dish for your next gathering.
I love making this delicious cold pasta salad any time of the year, for any occasion, but especially in the summer months. It is a versatile side dish that everyone loves.
This Italian Antipasto Salad can easily be doubled for a large gathering and is great for serving a crowd.
Loaded with your favorite medium-length pasta, mozzarella, pepperoni, tomatoes, black olives, and Italian dressing, this amazing salad is a meal all by itself.
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If you enjoy the flavors of a traditional Italian antipasto, you’ll want to check out my antipasto platter. I’ll show you how easy it is to put together a super Italian style charcuterie and cheese board that you’ll be proud to serve to your guests.
Antipasto Pasta Salad
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
I love to simplify things so 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.
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 in a colander and run cold water over the pasta to cool.
In a large bowl, mix all ingredients together until well blended.
Keep in an airtight container in the refrigerator until ready to serve.
Change It Up
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? Swap ’em out.
You get the idea – make this work for you!
This versatile Italian pasta antipasto salad is a well-balanced side dish or meal idea for any occasion.
Did you try this cold pasta salad? Let me know in the comments below.
Antipasto Pasta Salad
- 12 oz tri-color pasta uncooked
- 8 oz mozzarella cheese cubed
- 1 pint grape tomatoes
- 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.