Antipasto Pasta Salad

Antipasto Pasta Salad is a delicious, gluten-free dish that is a must have for your summertime barbecues. This salad is always a huge hit and is loaded with pepperoni, ham, creamy mozzarella, briny olives, artichoke hearts, pepperoncini, sun dried tomatoes and the best dressing. I used chickpeas pasta for extra protein too. If you like salads that are great for left overs for lunches try my Deviled Egg Pasta Salad.

Why You'll Love This Recipe

This Antipasto Pasta Salad is a meal in a bowl! Having lots of veggies, uncured meats, mozzarella, zesty olives and sun dried tomatoes and more. The dressed with the most delicious Italian dressing. I dare you not to go back for seconds!

Ingredients You Will Need

Pasta: You can use your favorite pasta but I used chickpea pasta for added protein.

Sun Dried Tomatoes: Sun dried tomatoes are ripe tomatoes that lose their water content after being dried in the sun which imparts a sweet-tart flavor.

Cherry Tomatoes: These sweet and juicy little flavor bombs brings a burst of freshness to anything you use them in.

English Cucumber:  I like English cucumbers for this dish because they have fewer seeds and a thin skin but you can use any cucumber you prefer. 

Pepperoni: Pepperoni is a spicy and savory type of salami made from beef and pork that is usually seasoned with chili powder and paprika.

Ham: Deli ham is a pre-cooked pork product typically found in the refrigerated section of the grocery store.

Mozzarella: This semi-soft, brined Italian cheese is known for its creamy texture and mild flavor.

 Olives: Mixed green and Kalamata olives are both loaded with healthy fats and while green olives are less salty they both impart a bold, strong flavor to the dish.

Artichoke Hearts:  Artichoke is the edible flower bud of a thistle plant. While artichokes are typically cooked whole only the heart is fully edible.

Pepperoncini: Pepperoncini are actually a type of chili pepper that are often pickled and used as a condiment or garnish.

Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods with its versatility.

Red Wine Vinegar: This is a great addition to the salad in place of red wine. Known for it's distinctive tangy flavor.

Italian Seasoning: Italian seasoning is a versatile blend of dried herbs and spices including but not limited to basil, oregano, thyme, rosemary and marjoram. My favorite is Primal Palate, Amore.

Instructions

Make the dressing: In a small bowl, whisk olive oil, vinegar and seasoning and set aside.

Cook the pasta: Boil your pasta in water to your desired consistency. I prefer al dente for this salad.

Make the salad: In a very large bowl, combine everything but the tomatoes and mozzarella and dressing and toss well.

Dress the salad: Now add the tomatoes, mozzarella and dressing and toss gently to combine.

Enjoy!

Recipe Tips and Tricks

This is a great salad to prepare ahead of time as you can do all the chopping a day or two ahead of time. Note: I do not cut the tomatoes ahead of time.

Recipe Variations

Parmesan cheese: If you do not care for mozzarella you can use shaved fresh parmesan instead.

Salami: Salami makes a great substitution for pepperoni.

Mushrooms: Marinated mushrooms would make a great addition too or substitute for artichoke hearts.

Storage Tips

You can store this Antipasto Pasta Salad in the fridge for 4-5 days when placed in a sealed airtight glass container.

FAQs About Antipasto Pasta Salad

Is antipasto a main course?

Traditionally, Italian antipasto starts with something to nibble on before the main course but here we are making it the main course by adding pasta!

Is antipasto served hot or cold?

Antipasto can be served hot or cold but the majority of antipasto is usually served cold.

What does antipasto mean?

Generally served before a meal, as an appetizer which makes sense as it literally translates to 'before the meal.'