Italian Antipasto Pasta Salad

 Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that’s also hearty enough to enjoy for lunch.

One of my favorite things about spring and summer BBQs, picnics, and potlucks is getting to try out a variety of new dishes. I can sample a bit of everything, and have seconds of the things I love. One of the dishes I always enjoy is the Italian Antipasto Pasta Salads that tend to show up at those events. I love them every time, but until this month, had never made one myself.

Today is National Picnic Day, and it was the perfect excuse for me to make my own version of this potluck favorite. My version below has a good proportion of veggies, meat, and cheese to make this salad filling enough to be a meal in and of itself. But the nice part about this salad is that it’s easily customizable. Don’t like something in here? Swap it out, or skip it all together. Play with the proportions to add more of your favorite ingredients. Here are a few ideas for tweaking this recipe to your taste (or to what’s in your fridge/pantry):

• Swap the rotini for tortellini
• Skip the cheese or replace the mozzarella with provolone
• Add marinated artichoke hearts (yum!)
• Toss in some fresh spinach
• Swap the pepperoncini for whatever olives you have on hand

Don’t forget to check out scroll down and check out the rest of the recipes our Festive Foodie bloggers have for you, for your upcoming picnics.

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Italian Antipasto Pasta Salad

Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that’s also hearty enough to enjoy for lunch.

Course Lunch, Side Dish

Prep Time 15 minutes

Author Liz

Ingredients

• 1 lb. whole wheat rotini pasta cooked according to package and cooled
• 1/2 c. red onion small dice
• 3/4 c. halved cherry or grape tomatoes
• 3/4 c. bell pepper any color, small dice
• 3/4 c. pepperoncini small dice
• 3/4 c. mozzarella pearls or fresh mozzarella, cut into small pieces
• 9 slices pepperoni small dice
• 9 slices genoa salami small dice
• Italian dressing and/or extra-virgin olive oil

Instructions

1. In a large bowl, combine pasta, red onion, tomatoes, bell pepper, pepperoncini, mozzarella, pepperoni and salami. Toss to combine.
2. Drizzle with Italian dressing and/or olive oil to your liking. (See notes below).
3. Serve cold or at room temperature.

Recipe Notes:

• I used half Italian dressing (I like Good Seasoning’s Italian Dressing and Newman’s Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor. I add just enough dressing and oil to coat.

Big thanks to Ellen at Family Around the Table for hosting this event! Don’t forget to check out more spring/summer picnic (or BBQ or potluck) inspiration from the Festive Foodie bloggers:

• Asian Slaw by A Day in the Life on the Farm
• Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla
• Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook
• Chicken BLT Shaker Salad by Cindy’s Recipes and Writings
• Deviled Eggs with Horseradish and Dill by Palatable Pastime
• Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table
• Italian Antipasto Pasta Salad by Books n’ Cooks
• Marinated Three Bean Salad by Jolene’s Recipe Journal
• Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Smashed Cucumbers with Vinegar by Simple and Savory
• Southern Crispy Oven Fried Chicken by Everyday Eileen