Name: Easy Italian Antipasto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz rotini pasta; 1 cup cherry tomatoes, halved; 1/2 cup sliced black olives; 1/2 cup marinated artichoke hearts, chopped; 1/2 cup mozzarella balls (bocconcini), halved; 1/2 cup sliced salami, cut into strips; 1/4 cup roasted red peppers, chopped; 1/4 cup Italian dressing; 2 tbsp fresh basil, chopped; Salt and black pepper to taste

So, You Want a Dish That Feels Like a Vacation in a Bowl?

Alright, I have to tell you—this Easy Italian Antipasto Pasta Salad? It’s basically my secret weapon when I want to look like I put in way more effort than I did. There’s a story here: I first made this for a potluck where I’d, um, kind of forgotten I was supposed to bring something (blame it on a hectic week and my very persistent dog). I rummaged through my fridge, found a few jars and odds and ends, and bam—a pasta salad was born. It became the hit of the night. Someone even asked if I’d picked it up from that fancy deli on Main. Honestly, I blushed so hard I almost dropped my fork.

If you like things tangy, salty, a little herby, and 100 percent picnic-friendly, pull up a chair. Oh, and if you’re the type who measures pasta by eye and tweaks things as you go, you’re definitely in the right place.

Why I Keep Coming Back to This Salad

I make this when I want dinner to be as easy as tossing on a pair of slippers (which, incidentally, I am wearing as I type). My family goes crazy for this because it’s loaded with all the good stuff—cheese, cured meats, crisp peppers. The best part? You can sneak in whatever odds and ends are lurking in your fridge (I once used leftover green beans—don’t ask). And—confession time—if I’m feeling lazy, I’ll use pre-chopped veggies. No judgment. My only beef is that someone always nicks the last bite before I get to it. Happens every time.

What You’ll Need (But Don’t Stress If You Don’t Have Everything)

250g short pasta (rotini, penne, shells—honestly, whatever you have; I sometimes use fusilli purely because I like how it grabs the dressing)
1 cup cherry tomatoes, halved (or sun-dried tomatoes in winter—my grandmother swore by them)
1 cup marinated artichoke hearts, chopped (if you hate artichokes, just skip them; nobody will notice)
1 cup mixed olives, pitted and sliced (green, black, kalamata—dealer’s choice)
1/2 cup roasted red peppers, sliced (the jarred ones are fine, really)
1/2 cup mozzarella balls (ciliegine) or cubed provolone (I use cheddar in a pinch; don’t tell Nonna)
1/4 cup sliced salami or pepperoni (turkey pepperoni is nice if you’re lightening things up)
1/4 cup red onion, thinly sliced (or shallots if you’re feeling posh)
Fresh basil, a handful, torn (dry basil? Meh, not quite the same but it’ll do)
For the dressing: 1/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic (minced), salt and plenty of black pepper

Let’s Get Mixing: How I Make This Salad

First up, put a big pot of salted water on to boil. (I use enough salt to make it taste like the sea—sounds dramatic, but trust me.) Cook your pasta until it’s just shy of al dente. Don’t overcook it; mushy pasta is just sad. Drain and rinse under cold water to stop the cooking—this is where I always end up splashing water on the floor, but hey, it cools the pasta faster.
While the pasta’s cooling, chop your veggies and meats. There’s no need for perfect cubes. Actually, I sort of like it when everything’s a bit rustic. Dump it all in a massive bowl. The more colorful, the better.
Whisk together your dressing ingredients in a jug or jar. I usually taste and then add a bit more vinegar if I’m feeling zippy that day. Or use a store-bought Italian dressing if you need to—nobody’s watching.
Toss the cooled pasta with all the chopped ingredients and pour over the dressing. Give it a good stir—or, if you’re like me, get in there with (clean!) hands, because you can really mix things up that way. This is where I sneak a cherry tomato, just to make sure it’s not poisoned (kidding, mostly).
Chill in the fridge for at least 30 minutes so the flavors can get to know each other. Sometimes, I forget and serve it right away; it’s still good, just not epic.

Stuff I’ve Learned the Hard Way (AKA Notes)

If you use really big olives, give them a quick chop—once I didn’t and someone nearly choked. Oops.
Don’t skip rinsing the pasta. I tried that once, and it was all clumpy and weird.
Actually, I find it works better if you let it sit overnight, but I rarely have the patience.

Switch It Up: Variations I’ve Tried (and a Flop)

Sometimes I toss in chickpeas for more heft. Works great.
Grilled zucchini or eggplant? Super tasty, especially if you have leftovers.
I once tried adding pineapple—thought I’d discovered something genius. Nope. Never again (unless you’re into that sort of thing).
No meat? Skip it, or swap for marinated tofu. It’s not classic but it works.

Do I Really Need Any Fancy Equipment?

Honestly, I just use my biggest bowl and a wooden spoon. If you don’t have a big enough bowl, use a clean pot instead. I did this once when every dish was dirty and nobody noticed (or cared). A jam jar makes a great dressing shaker. You don’t need a salad spinner, but if you have one, good for you.

How Long Does This Last? (Not Long in My House)

Store it in an airtight container in the fridge, and it’ll keep for up to 3 days. It’s one of those things that gets better by day two—if it survives that long. But honestly, in my house, it never lasts more than a day! If it gets a bit dry, just splash on a little more olive oil and toss.

How Do I Like to Serve This?

This is honestly my favorite thing to plop down in the middle of the table for BBQs. Or sometimes just serve it with some crusty bread (I swear by the Smitten Kitchen crusty loaf) and a handful of crunchy pickles. My cousin insists on eating it with potato chips on the side. Don’t ask me why, but it works.

Things I’ve Messed Up (So You Don’t Have To): Pro Tips

Once, I rushed the cooling step and ended up with a lukewarm salad. Not my finest hour. Give the pasta time to chill!
Go easy on the salt until after you’ve added everything—olives and cheeses can be salty enough to make you pucker.
Don’t skip the herbs. I did once and it tasted like something was missing. Turns out, it was.

Hey, I’ve Actually Been Asked These! (FAQ)

Can I make this ahead? Yep, and honestly, I think it tastes better the next day. Just don’t add the fresh basil until the end, or it goes a little brown and sad.
What if I don’t like olives? Leave them out! Or swap for capers (here’s a handy caper guide I like).
Can I use gluten-free pasta? I have, and it’s just fine—but rinse it really well so it doesn’t gum up. Learned that the sticky way.
What’s the best cheese for this? I love mozzarella balls, but honestly, whatever’s knocking around in your cheese drawer will probably do. One time I used a random smoked cheese I got in a farmers market gift basket. Wild, but tasty.
Is this really Italian? Well, sort of—it’s Italian-inspired, let’s say. Like me singing along to Pavarotti in the car, it’s more about the spirit than perfect authenticity.

For more pasta inspo and some fun ideas on antipasto, I sometimes browse Serious Eats’ antipasto recipes—they never steer me wrong. Anyway, if you try this, let me know how it turns out. Or don’t, but I’ll be over here, probably making another bowl.