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Easy Italian Antipasto Pasta Salad

Italian antipasto pasta salad made with al dente penne, deli-style antipasto add-ins, and a tangy herb vinaigrette. Chilled for 30 minutes so every bite tastes like a classic antipasto platter pasta.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 12 oz penne or rotini
  • 3 oz prosciutto
  • 4 oz Genoa salami
  • 14 oz artichoke hearts canned
  • 1 cup roasted red peppers
  • 1 cup kalamata olives
  • 4 oz provolone
  • 0.25 cup pepperoncini
For herb vinaigrette
  • 0.33 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a Dutch oven of water to a boil and cook the penne or rotini until al dente, about 10 minutes. Drain and rinse the pasta cold, then spread it on a sheet pan to cool completely.
Make the herb vinaigrette
  1. Whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt and pepper in a bowl until combined. Keep it ready to dress the pasta.
Assemble and chill
  1. Combine the cooled penne or rotini with artichoke hearts, roasted red peppers, kalamata olives, provolone, Genoa salami, and pepperoncini in a large bowl. Toss so the add-ins are evenly distributed.
  2. Pour the herb vinaigrette over the pasta and toss until everything is coated. Let the salad sit briefly so the dressing clings.
  3. Gently fold in prosciutto, keeping the pieces from breaking apart. Refrigerate the salad for 30 minutes to chill.
Serve
  1. Give the Italian antipasto pasta salad one final toss right before serving. Serve cold for the best texture contrast.

Notes

Pro tip: rinse the pasta cold and cool it fully so the cheese and deli meats don’t turn the salad mushy. Refrigerate in an airtight container for up to 4 days; freeze not recommended. For a lighter swap, use part-skim provolone to reduce calories without losing that savory bite.