Antipasto Pasta Salad with Herby Parmesan Vinaigrette
This hearty, vibrant salad takes inspiration from a classic Italian antipasto platter — think salami, cheese, olives, and roasted peppers — and turns it into a refreshing yet satisfying pasta salad. Tossed in a homemade herby Parmesan vinaigrette, every bite is bright, savory, and bursting with Mediterranean goodness.
⏱ Time
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
For the Salad:
250g (about 8 oz) short pasta (fusilli, rotini, or penne)
½ cup cherry tomatoes, halved
½ cup mozzarella balls (bocconcini or clinginess), halved
½ cup roasted red peppers, sliced
¼ cup black or Kalamata olives, pitted and halved
¼ cup green olives, sliced
¼ cup sun-dried tomatoes, chopped
¼ red onion, finely sliced
75g (about 2.5 oz) sliced salami or turkey pepperoni (optional)
2 tbsp fresh basil, chopped
1 tbsp parsley, chopped
For the Herby Parmesan Vinaigrette:
⅓ cup extra virgin olive oil
2 tbsp red wine vinegar (or white wine vinegar)
1 tbsp lemon juice
1 clove garlic, finely minced
2 tbsp finely grated Parmesan cheese
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp dried basil (or Italian seasoning)
Salt and black pepper, to taste
Instructions
1. Cook the Pasta
1. Bring salted water to a boil and cook pasta until al dente (slightly firm to the bite).
2. Drain and rinse under cool water to stop cooking.
3. Toss with a drizzle of olive oil to prevent sticking.
2. Make the Herby Parmesan Vinaigrette
1. In a jar or small bowl, combine olive oil, vinegar, lemon juice, garlic, Dijon mustard, Parmesan, oregano, and basil.
2. Whisk or shake until emulsified and creamy.
3. Taste and season with salt and pepper.
3. Assemble the Salad
1. In a large bowl, combine the cooked pasta, tomatoes, mozzarella, olives, roasted red peppers, sun-dried tomatoes, red onion, and salami.
2. Drizzle the herby Parmesan vinaigrette over the top.
3. Toss gently to coat everything evenly.
4. Sprinkle with chopped basil and parsley before serving.
Optional Add-Ins
Artichoke hearts for more Mediterranean flavor
Fresh spinach or arugula for extra greens
Toasted pine nuts or walnuts for crunch
Crumbled feta or shaved Pecorino for extra cheesiness
Notes & Tips
For best flavor, chill the salaf or 30–60 minutes before serving to let the vinaigrette soak into the pasta.
This salad holds up beautifully for up to 3 days in the fridge — perfect for meal prep.
To keep it vegetarian, skip the salami and add marinated chickpeas or roasted eggplant instead.
frequently asked questions FAQs
Q: Can I make the vinaigrette ahead of time?
A: Yes! It keeps in the fridge for up to 1 week — shake well before using.
Q: What kind of pasta works best?
A: Short, twisty pastas like rotini, fusilli, or farfalle hold the dressing and ingredients best.
Q: Can I serve it warm?
A: You can, but it tastes best chilled or at room temperature — just like a classic antipasto platter.
Nutritional Information
Calories: 460 kcal
Protein: 16g
Fat: 26g
Carbohydrates: 38g
Fiber: 4g
Sugar: 5g