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A bowl of pasta salad.

Antipasto Pasta Salad

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 6 servings
Author Marissa


For the Pasta Salad

  • ½ pound part-skim mozzarella diced
  • 4 ounces genoa salami
  • 4 ounces dry-cured pepperoni
  • 6 ounces artichoke hearts marinated or canned, drained and roughly chopped
  • 1 roasted red pepper diced
  • 6-8 campari tomatoes seeded and quartered
  • ⅛ - ¼ cup hot cherry peppers finely chopped
  • ¼ small red onion sliced
  • ¼ cup Castelvetrano olives pitted and chopped

For the Dressing


  • Cook pasta according to packing directions. Drain and rinse with cold water until cooled; about a minute or less. 
  • Add all pasta salad ingredients to a large bowl and mix together. Set aside.
  • In a small bowl or measuring cup, whisk together the dressing ingredients.
  • Add dressing to the pasta and mix to combine. Taste and adjust seasoning if necessary.
  • Keep refrigerated until you're ready to serve.