This easy Antipasto Pasta Salad is my go-to summer recipe—fresh, fast, and full of flavor. With garden veggies, bold pantry staples, and a zippy dressing, it’s perfect for hot days when you want a satisfying meal without spending too much time in the kitchen.
Why this Antipasto Pasta Salad is my go-to summer dish
On hot summer days, I’m always looking for ways to keep meals simple and the kitchen cool. That’s where this Antipasto Pasta Salad comes in. It’s one of those throw-it-together dishes that still feels special—with minimal effort.
Inspired by classic Italian antipasto platters, this pasta salad brings together juicy tomatoes, crisp cucumbers, olives, salami, cheese, and a tangy homemade dressing. I especially love making this in midsummer, when tomatoes and cucumbers are overflowing in the garden.
Whether you’re prepping lunch for the week or bringing a side to a backyard BBQ, this dish checks all the boxes:
- ✅ Fast to make
- ✅ Loaded with seasonal produce
- ✅ Easily customizable
- ✅ Crowd-pleasing and make-ahead friendly
Keep reading for tips on pasta types, dressing tweaks, ingredient swaps, and how to make it budget-friendly!
Tips to make the best Antipasto Pasta Salad
1. Pasta Tips
- Cook pasta slightly past al dente: Since this is a cold pasta salad, I prefer the pasta just a touch softer than al dente—no one wants to bite into hard noodles straight from the fridge. If the package says 8–11 minutes, I’ll usually check around the 11-minute mark. Once it’s cooked, drain the pasta with cold water and let it cool completely before mixing with other ingredients. This stops the cooking process and prevents the pasta from turning gummy.
- Choose a short, textured pasta: Any short pasta shape with ridges or grooves works well—think farfalle, fusilli, or orecchiette. For this recipe, I used Trader Joe’s vegetable radiatore (a 12 oz bag). Most pastas sell in 16 oz packages, so if you’re using more, just scale the dressing up accordin
2. Be generous with the dressing: Pasta salads tend to soak up a lot of dressing as it sits, so this recipe uses a generous amount.
- If you’re eating leftovers the next day, leave some extra dressing and give it a refresh with another drizzle.
- Not using all the dressing? Save the extra dressing for a green salad later in the week.
Note: If you’re using a full pound of pasta, you’ll likely use all the dressing that’s in the recipe.
3. Pick a mild to medium vinegar: For the dressing, mild to medium vinegars work best. I like using rice wine vinegar for its subtle flavor, but you could easily sub in red wine vinegar or apple cider vinegar—just avoid anything too harsh like white distilled or balsamic vinegar.
4. Use small, crisp cucumbers: English, Japanese, or Persian varietal cucumbers are perfect since they’re tender and don’t need peeling. If you’re using an American or other type of cucumber:
- Remove seeds if they’re large or watery
- Peel the skin if it’s bitter
5. Stick with small tomatoes: Cherry or grape tomatoes are ideal for this salad—they’re sweet and don’t add too much moisture.
Using regular tomatoes? Scoop out the seeds and excess liquid before chopping so your salad doesn’t get soggy.
Mix-it-up ingredient ideas
This pasta salad is super versatile—feel free to add (or swap in) any of the following for extra flavor, color, or texture. It’s one of those recipes that adapts to whatever you have on hand.
- Red onion or shallots – Thinly sliced for a little sharpness
- Roasted red peppers – For a smoky-sweet note (jarred works great)
- Avocado – Adds creaminess (best added just before serving)
- Provolone – Shaved or cubed for salty, savory bites
- Green olives – Briny and bright
- White beans – Hearty and budget-friendly; a great vegetarian option
- Oregano (fresh or dried) – For a pop of Italian herb flavor
Budget tips
This meal can quickly add up in terms of total cost but here are some ways to keep costs down.
- Grow your own herbs, tomatoes and cucumbers (or get them at a farmer’s market toward the end of the day for deals)
- Use canned beans in place of cured meats
- Look for sale, bulk, or economy-sized items for canned items like olives or pepperoncini
Final thoughts
Whether you’re hosting a cookout or prepping lunch for the week, this Antipasto Pasta Salad hits the spot. Easy, refreshing, and endlessly adaptable—it’s one of those summer dishes you’ll keep coming back to.
Have a favorite ingredient to add? I’d love to hear how you make it your own in the comments!
Recommended recipes:
- Panzanella Recipe – Toasted bread + juicy tomatoes = peak summer vibes
- Fattoush Salad with Heirloom Tomatoes – Crispy pita, bold herbs, big flavor
- Greek Salad – Tangy, crunchy, and feta-loaded
- Tuna, Celery, and White Bean Salad – Pantry-friendly, bright, and protein-packed
Antipasto Pasta Salad Recipe
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- 12 ounces short pasta (fusilli, bow-tie, radiatore)
- 4 ounces salami, cut into thin strips
- 1 pint cherry tomatoes halved
- 1 small cucumber, Japanese or Persian, thinly sliced (about 1 cup)
- 8 ounces mozarella, cicliege, cut in small pieces (half or cubed)
- 1/4 cup parmesan, grated
- 3/4 cup kalamata olives pitted and roughly chopped
- 2/3 cup jarred pepperoncini, thinly sliced
- 1/2 cup flat leaf parsley chopped
- 1/2 cup Italian basil, chopped
- generous pinch kosher salt (for the pasta water)
- 1/2 cup olive oil
- 1 tsp garlic finely minced
- 1/4 cup rice wine vinegar (or red wine, or apple cider vinegar)
- 1/2 tsp dijon mustard
- 1/2 tsp sea salt
- pinch Ground black pepper
- 1. Prepare all your ingredients. Wash and chop your vegetables, slice the salami and mozzarella, grate the parmesan, and gather your pantry items so everything is ready to go.
- Cook the pasta. Follow the package instructions and boil the pasta until just past al dente (you want it tender but not mushy). Drain well and rinse under cool water until the pasta is no longer warm to the touch. Make the dressing. In a small bowl, whisk together the vinegar, mustard, salt, pepper, and finely minced garlic. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Set aside.
- Assemble the salad. In a large mixing bowl, combine the cooled pasta with the remaining ingredients. Pour in about half of the dressing and toss gently to coat. Add more dressing as needed to taste. Note: If you’re using 12 oz of pasta, you’ll likely use around half to a bit more of the dressing. For a full pound (16 oz), you may need most or all of it.
- Serve at room temperature and enjoy!
- 1. Prepare all your ingredients. Wash and chop your vegetables, slice the salami and mozzarella, grate the parmesan, and gather your pantry items so everything is ready to go.
- Cook the pasta. Follow the package instructions and boil the pasta until just past al dente (you want it tender but not mushy). Drain well and rinse under cool water until the pasta is no longer warm to the touch. Make the dressing. In a small bowl, whisk together the vinegar, mustard, salt, pepper, and finely minced garlic. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Set aside.
- Assemble the salad. In a large mixing bowl, combine the cooled pasta with the remaining ingredients. Pour in about half of the dressing and toss gently to coat. Add more dressing as needed to taste. Note: If you’re using 12 oz of pasta, you’ll likely use around half to a bit more of the dressing. For a full pound (16 oz), you may need most or all of it.
- Serve at room temperature and enjoy!
* Note regarding pricing: The price for items such as garlic considers the cost of the amount used for the recipe and not the cost if you had to purchase the entire item or container. ** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary by season or in other parts of the United States.
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