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Easy Italian Antipasto Pasta Salad

Easy Italian antipasto pasta salad with deli-style salami, pepperoni, provolone, mozzarella, olives, and peppers tossed in Italian dressing. Rotini stays springy after a cold-water rinse, then the salad chills for at least 2 hours for bold, platter-like flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Rotini pasta and antipasto toppings
  • 1 lb rotini pasta
  • 8 oz salami, cubed
  • 8 oz pepperoni, quartered
  • 8 oz provolone cheese, cubed
  • 4 oz fresh mozzarella balls
  • 1 cup cherry tomatoes, halved
  • 1 cup marinated artichoke hearts, quartered
  • 0.5 cup roasted red peppers, sliced
  • 0.5 cup Kalamata olives, halved
  • 0.5 cup pepperoncini, sliced
Dressing and seasonings
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package directions, until tender. Drain and rinse with cold water to stop the cooking and keep the pasta from clumping.
Combine the antipasto salad
  1. Add rotini pasta, salami, pepperoni, provolone, mozzarella, cherry tomatoes, artichokes, roasted peppers, olives, and pepperoncini to a large bowl. Toss gently to distribute everything evenly with a charcuterie-style mix.
Dress and chill
  1. Pour in Italian dressing, then add Parmesan cheese and Italian seasoning. Toss until the pasta is coated and looks glossy, with ingredients visibly suspended throughout.
  2. Refrigerate the antipasto pasta salad for at least 2 hours to allow flavors to meld. Cover for best results and let it become cold and cohesive before serving.
Serve
  1. Toss again right before serving. Add more Italian dressing if needed to loosen the salad so it stays saucy.

Notes

Pro tip: rinse the pasta well in cold water and drain thoroughly so the dressing coats instead of watering down. Store covered in the refrigerator for up to 4 days; flavors improve after chilling. Freezing is not recommended due to the cheeses and olives texture. For a lighter swap, use low-sodium Italian dressing and reduce added Parmesan slightly.