This is a bold summer side: an antipasto-inspired Italian pasta salad Recipe infused with fresh mozzarella, peperoncini, olives, and spicy Calabrian chilis. Balanced with crunchy veggies, fresh herbs, and a bright Italian vinaigrette, it’s the perfect thing to take straight out of the fridge, sliced into wedges for picnics or a cinchy lunch. Make-ahead friendly!

This recipe follows in the footsteps of a traditional Italian antipasto spread, loaded with mozzarella, soppressata, briny olives, and peperoncini. Calabrian chili sauce has been added for a spicy touch, but crunchy veggies, fresh basil, and parsley along with vinaigrette will balance everything out. It is ideal to use at potlucks or BBQs and even to keep in the fridge; the recipe is great for meal prep and full of summery flavors!

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Why This Antipasto Pasta Salad Works:

Minimal amount of cooking required: boil pasta, mix a dressing, and chop—perfect for summer when you want to keep cooking time low!
Antipasto-Inspired: The pasta salad is full of the classic Italian flavors of mozzarella, peperoncini, soppressata, and fresh herbs, with their heavy presence.
Make-ahead friendly: Good for preparation ahead of time, refrigeration, and transport to picnics or barbecues

Key Ingredients

This antipasto pasta salad is one of those super speedy, easy-to-assemble recipes with minimal prep. Other than cooking the pasta, most ingredients just need a little chopping, and many can be added directly to the salad. Feel free to swap in or out ingredients as you like!

What I enjoy in my pasta salad antipasto is:
Orecchiette Pasta: Small and just perfect for holding all those flavors.

Mozzarella: Mozzarella pearls offer a creamy bite without any prep-work, or dice larger pieces for an extra rich bite.
Peperoncini & Olives: Pickled peppers and briny green olives deliver that classic antipasto tang.
Soppressata: Italian salami – this is what makes the salad hearty enough to be a meal.
Complete it with some crunch and freshness of baby tomatoes, cucumber, shallot, and roasted red peppers.
Bring it all together with some heat from the Calabrian chili sauce or some red pepper flakes. Or omit for a milder flavor.
Fresh basil and parsley bring a burst of flavor to the dish!

Italian Vinaigrette Shake Well olive oil red wine vinegar Dijon mustard oregano, garlic if it separates!

Make It Your Own!

Italian pasta salad Recipe are great in that you can pretty much adjust or omit to suit your tastes! Here are a few suggestions:

Don’t be afraid to mix and match with your favorite short pasta – rigatoni, penne, or shells are all great choices; long pasta is a bit of a no-no because it will break in the fridge.
But use kalamata or your favorite variety of green olives instead; save time with pitted olives!
To make a vegetarian version, just omit the soppressata.
Or add some crunch with raw red bell pepper, or more vegetables if you like: artichoke hearts, chickpeas, or steamed broccoli

How to Prepare Italian Pasta Salad with a Kick

The bulk of the effort in this antipasto pasta salad lies in prep and chopping add-ins. The only cooking involved is boiling the pasta and can be prepared in 25 minutes or less!

Step 1: Cook the pasta

Cook the orecchiette (or whatever short pasta you prefer) in salted boiling water until al dente. Then toss quickly and drain well; rinse under cold running water so that further cooking will not be an issue. Tossing and storing the salad requires the pasta to hold its shape, due to being al dente.

Step 2: Toss with veggies and dressing

Toss all the cooked pasta with mozzarella pearls, olives, sliced peperoncini, soppressata, chili sauce, chopped veggies, and herbs in a large bowl. Shake up the Italian dressing and pour it over the pasta. Toss until just combined. Voila!

Make It Ahead!

The beauty of this Italian pasta salad is that you do not have to reheat it! That is, of course, one of the main reasons I adore it as a make-ahead side. Once you’ve prepared and mixed it all together, you can keep it in the fridge for 3 days. Should you be eating it out of a basket or around the park, wait until closer to serve the salad to add the herbs as this will keep them fresh and green. If you are eating it at home then just give it a quick stir and you are good to go!

FAQs :

How long can Italian pasta salad be stored in the fridge?
Italian pasta salad can be kept in the refrigerator for 3 days. Preserve it in airtight containers so you will retain its freshness.

Perfect for make-ahead, that Italian pasta salad: I can prepare it a day or two ahead, which makes it very suitable for picnics, potlucks, or busy weeknights.

Do I need to reheat Italian pasta salad prior to serving?
Not at all. It is served cold. It is already ready to be refridgerated, which is why it’s fantastic for hot days and summertime outdoor events.

What kind of pasta does best in Italian pasta salad?
You want to use short pasta shapes like orecchiette, penne, or shells because they really hold up well to the dressing and add-ins well.

Is this a vegetarian-friendly side dish?
Yes of course! Simply omit the meats; if there are soppressata, omit them, and substitute for some added protein with chickpeas, which has a good amount of protein, and you could also add more veggies!.

What can be substituted in place of Calabrian chili sauce if you are sensitive to heat?
If a very mild salad is your preference, you are welcome to substitute the Calabrian chili sauce with a mild salsa or omit it altogether. Even a pinch of red pepper flakes can be used, if there is a desire for just a hint of heat.

Can I use two or three types of olives in Italian pasta salad?
Absolutely, you can swap out the green olives with kalamata, or any other that you like. Pitted olives will save you some time.

How do I keep herbs fresh in pasta salad?
Use herbs such as basil and parsley for garnish at the last minute before serving. Add them only at the last minute to preserve the color and flavor.

What do I do if my pasta salad dressing separates?
That’s okay-it’s natural for the ingredients to separate over time. Just give it a quick whirl or whisk before serving to bring everything back together.

May I add other vegetables to my Italian pasta salad?
Fine with me. Add some additional vegetables if you’d like-artichoke hearts, roasted red peppers, steamed broccoli, or whatever you like. It’s your salad; include the vegetables that appeal to you.