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Easy Italian Antipasto Pasta Salad

Easy Italian antipasto pasta salad loaded with rotini, deli-style meats, cubes of provolone, mozzarella balls, and briny olives. Cooked pasta is rinsed cold, tossed with Italian dressing and Parmesan, then chilled for a firm, flavorful bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning

Method
 

Cook and cool the pasta
  1. Cook the rotini pasta according to package directions until al dente, then drain in a colander. Rinse under cold water to stop cooking and cool the pasta quickly.
Build the antipasto salad
  1. In a large bowl, combine the pasta with the salami, pepperoni, provolone, mozzarella balls, cherry tomatoes, artichoke hearts, roasted red peppers, Kalamata olives, and pepperoncini.
  2. Pour in the Italian dressing and sprinkle over the Parmesan cheese and Italian seasoning. Toss until everything is evenly coated with no dry pasta visible.
Chill and serve
  1. Refrigerate the salad for 2 hours to allow flavors to meld. Cover to prevent drying and let the pasta firm up as it chills.
  2. Before serving, toss again and check the moisture level. Add more Italian dressing if needed so the pasta looks glossy and the mix holds together.

Notes

For the best “deli-style” texture, rinse pasta very well so it doesn’t clump, and toss thoroughly after chilling to redistribute dressing. Refrigerate in a covered container for up to 4 days; freeze is not recommended because the cheeses and vegetables change texture. For a vegetarian swap, replace the salami and pepperoni with smoked mozzarella or plant-based deli slices while keeping the rest of the antipasto mix the same.