Easy Antipasto Italian Pasta Salad: A Zesty 25-Minute Meal
A vibrant Italian pasta salad packed with antipasto favorites like olives, artichoke hearts, tomatoes, mozzarella, and soppressata tossed in zesty Italian dressing. Quick, flavorful, and perfect for gatherings or easy meals.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Ingredients
- 8 oz rotini pasta, cooked al dente and cooled
- 1 (15 oz) can extra large black olives, drained
- 1 (15 oz) can quartered artichoke hearts, drained and cut in half lengthwise
- 1 (8 oz) container grape tomatoes, halved
- 1 small onion, finely chopped
- 1 fennel bulb or 2 ribs celery, chopped
- 1 bottle Italian dressing (use about half initially)
- 9 oz soppressata or pepperoni, diced
- 8 oz fresh mozzarella pearls or mozzarella cut into small cubes
- 5–6 large basil leaves, chiffonade
Instructions
1. Cook the rotini pasta according to package directions until al dente, then drain and cool completely.
2. In a large mixing bowl combine the cooled pasta, black olives, artichoke hearts, grape tomatoes, chopped onion, and chopped fennel or celery.
3. Pour in about half the bottle of Italian dressing and toss well to combine.
4. Cover and refrigerate the salad until ready to serve.
5. Just before serving, add diced soppressata or pepperoni, mozzarella pearls, and sliced basil.
6. Toss everything together and taste.
7. Add additional Italian dressing if needed, then serve.
Notes
Cook pasta only to al dente since it will soften slightly as it absorbs the dressing.
Salt the pasta water generously to enhance the flavor of the salad.
Cool the pasta fully before mixing to keep the vegetables crisp.
For make-ahead prep, combine pasta, olives, tomatoes, onions, fennel or celery, and artichoke hearts with dressing, then add meats, cheese, and basil right before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days and refresh with a little extra dressing before serving.