As the warm sun sets on a lazy Sunday afternoon, I often find myself craving something vibrant and satisfying that doesn’t come from a fast-food drive-thru. That’s when I reach for my recipe for Antipasto Pasta Salad with Herby Parmesan Vinaigrette. It’s a delightful medley of colors and flavors that transports you straight to an Italian trattoria without the hassle. The powerful aroma of fresh basil and the savory hints of salami and sun-dried tomatoes tantalize your senses, making it impossible to resist.
This dish effortlessly combines the heartiness of short pasta with the crunchy textures of roasted red peppers and artichoke hearts. Tossed in a zesty vinaigrette, it’s versatile, perfect for a picnic or as a side at your next gathering. Whether you’re a seasoned chef looking to impress or just someone yearning for a homemade meal, this Antipasto Pasta Salad is a game changer that will banish any boredom from your dining table. Dive in, and let your taste buds celebrate!
Why will you love Antipasto Pasta Salad?
Vibrant flavors come together with every bite, providing a delightful escape to Italy.
Quick and easy to prepare, it’s perfect for busy weeknights or spontaneous gatherings.
Heartwarming comfort from the combination of salami, mozzarella, and fresh veggies creates a dish everyone will adore.
Versatile option: serve as a side or a main course, warm or chilled, satisfying every craving.
Meal prep-friendly, it keeps well in the fridge for days, making it a lifesaver for meal planning!
Antipasto Pasta Salad Ingredients
For the Pasta
• 1 pound short cut pasta – cook to al dente for the perfect texture that holds sauces and dressings well.
For the Vinaigrette
• 1/3 cup extra virgin olive oil – enhances flavor and richness; use high-quality for best taste.
• 1/4 cup champagne or red wine vinegar – adds a tangy kick; choose champagne vinegar for a lighter flavor.
• 1 small shallot, grated – gives a mild onion flavor; substitute with red onion if desired.
• 1 tablespoon fresh thyme leaves – brings an herbaceous note; feel free to swap with oregano or Italian seasoning.
• Zest of 1 lemon – adds brightness to the dressing; don’t skip this for a refreshing taste!
• 1/4 cup grated parmesan cheese – a savory addition that complements the salad beautifully.
• 2 tablespoons toasted pine nuts, finely chopped (optional) – adds a lovely crunch; can substitute with walnuts or almonds.
• 1 pinch crushed red pepper flakes – a hint of spice to awaken your taste buds; adjust to your heat preference.
• Kosher salt and black pepper – essential for seasoning; taste frequently as you mix.
For the Salad
• 2 cups fresh basil leaves, roughly chopped – infuses the salad with fragrant, fresh flavor; tear instead of chopping for a rustic touch.
• 2 roasted red bell peppers, sliced – sweet and smoky, providing vibrant color and flavor.
• 1 jar (14 ounce) marinated artichoke hearts, drained – tangy bites that elevate your antipasto experience.
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped – adds depth and richness; use the oil for flavor if desired.
• 4 ounces spicy salami, thinly sliced – provides a savory kick; swap with pepperoni or your favorite deli meat if needed.
• 8 ounces fresh mozzarella or buffalo mozzarella, torn – creamy cheese that adds luscious texture; use burrata for extra indulgence.
• 1-2 cups baby arugula – brings a peppery freshness; excellent for garnishing and extra nutrients.
This Antipasto Pasta Salad with Herby Parmesan Vinaigrette is sure to brighten your table with its colorful ingredients and delicious flavors. Enjoy making it!
How to Make Antipasto Pasta Salad
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Boil the pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook until al dente, according to package directions. Drain and set aside.
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Prepare the vinaigrette: In a large serving bowl, combine olive oil, vinegar, grated shallot, thyme, lemon zest, parmesan, and a pinch of crushed red pepper flakes, salt, and pepper. Whisk them together for a delightful dressing.
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Mix the pasta and herbs: Toss the hot drained pasta into the vinaigrette mixture, adding half of the chopped basil. Vigorously mix until everything is well combined and the pasta is coated in flavor.
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Add the salad ingredients: Gently fold in the sliced bell peppers, artichokes, sun-dried tomatoes, salami, torn mozzarella, and half of the baby arugula. This salad can be served warm or stored in the fridge for up to 2-3 days.
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Garnish and serve: When ready to serve, bring the pasta salad to room temperature, then top with the remaining arugula and basil. Finish with freshly cracked pepper and a bit more salt to taste. Enjoy every bite!
Optional: Drizzle a little extra olive oil on top for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Antipasto Pasta Salad with Herby Parmesan Vinaigrette is perfect for meal prep enthusiasts! You can cook the pasta and mix it with the vinaigrette up to 24 hours in advance, allowing the flavors to meld beautifully. Store the salad in an airtight container in the refrigerator, and skip adding the arugula and basil until just before serving to maintain their freshness. The salad can be kept for 2-3 days in the fridge, so feel free to prepare it ahead to save time on busy weeknights. When ready to serve, simply bring it to room temperature, fold in the remaining arugula and basil, and you’ll have a bright, delicious meal that tastes just as fresh as the day you made it!
Expert Tips for Antipasto Pasta Salad
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Perfect Pasta Texture: Ensure you cook the short cut pasta al dente. This helps it hold its shape and absorb the Herby Parmesan Vinaigrette beautifully.
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Fresh Ingredients Matter: Use high-quality olive oil and fresh herbs for the vinaigrette. The flavors will shine through in your Antipasto Pasta Salad!
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Balance the Flavors: Taste as you mix and adjust the seasonings. A pinch more salt or pepper can elevate the overall taste of the salad.
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Don’t Skip the Acid: The vinegar adds brightness to the dish. Choose champagne or red wine vinegar for diverse flavor profiles that enhance the salad’s freshness.
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Prep Ahead: This salad is ideal for meal prep! Make it in advance, as the flavors meld beautifully in the fridge—just toss in the remaining arugula before serving.
Variations & Substitutions for Antipasto Pasta Salad
Feel free to explore these delightful twists that can elevate your Antipasto Pasta Salad to a whole new level!
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Gluten-Free Pasta: Use a gluten-free pasta variety to make this dish suitable for gluten-sensitive diners without sacrificing flavor or texture.
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Vegan Cheese: Switch out the mozzarella for a plant-based cheese alternative to make this salad completely dairy-free. Tofu or cashew-based cheeses work beautifully!
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Chickpea Boost: Substitute salami with chickpeas for a hearty and protein-packed vegetarian option. This twist retains that satisfying texture while adding fiber.
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Spicy Kick: Add sliced jalapeños or a sprinkle of chili flakes to boost the heat level for those who crave a little fire in their dish. Adjust to your personal preference for the perfect zing.
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Nut-Free Version: Omit pine nuts or replace them with sunflower seeds or pumpkin seeds if you have nut allergies, still providing a nice crunch without the risk!
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Seasonal Veggies: Swap in seasonal vegetables like zucchini or asparagus for a creative twist. Roasting them first can bring out their natural sweetness, enhancing the flavor profile.
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Pesto Flair: Mix in a couple of tablespoons of pesto for a herby richness that adds depth and an enticing twist to the vinaigrette.
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Citrus Burst: Substitute lemon zest with lime zest for a refreshing, tangy twist that complements the other flavors beautifully.
These variations are perfect for personalizing your Antipasto Pasta Salad experience, ensuring that each bite feels just right to you!
How to Store and Freeze Antipasto Pasta Salad
Fridge: Store leftover Antipasto Pasta Salad in an airtight container in the fridge for up to 2-3 days. This keeps the flavors fresh and vibrant.
Freezer: We recommend enjoying this salad fresh, but if you must freeze, do so without the fresh ingredients (arugula and mozzarella) for up to 1 month.
Reheating: If serving leftovers, you don’t need to reheat; this salad is delightful served at room temperature or slightly chilled.
Toppings: Add freshly torn basil and arugula just before serving to maintain their crispness and flavor, enhancing your pasta salad experience.
What to Serve with Antipasto Pasta Salad?
As you gather around the table, let these delightful pairings elevate your meal experience and complement the vibrant flavors of this pasta salad.
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Garlic Bread: Freshly baked garlic bread provides a crispy texture that’s perfect for soaking up any extra vinaigrette. The buttery, aromatic flavors mirror the herby notes of the pasta salad beautifully.
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Grilled Vegetables: A medley of colorful grilled veggies, like zucchini, bell peppers, and eggplant, adds a smokiness that pairs harmoniously with the fresh ingredients in the salad. They bring a wholesome earthiness to the table.
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Caprese Skewers: These skewers of fresh mozzarella, basil, and cherry tomatoes echo the pasta salad’s flavors while introducing a refreshing bite-sized option. They are a hit at gatherings and easy to prepare.
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Chilled White Wine: A light and crisp white wine, such as Sauvignon Blanc, enhances the dish’s creamy texture and balances the zesty flavors. Sipping on chilled wine brings a festive spirit to your dining experience.
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Lemon Tart: End the meal with a zesty lemon tart, whose bright acidity will cleanse your palate and leave a lingering sweetness after the savory pasta salad. This dessert keeps the Italian theme alive while adding a delightful contrast.
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Arugula Salad: A simple arugula salad dressed with lemon vinaigrette provides a peppery crunch, complementing the flavors in your Antipasto Pasta Salad. Toss in some sliced almonds for an extra textural element!
These pairings will ensure that your meal is not only satisfying but a memorable feast filled with delicious layers of flavor.
Antipasto Pasta Salad with Herby Parmesan Vinaigrette Recipe FAQs
How do I select the perfect pasta for my salad?
Absolutely! Choosing the right pasta is key for your Antipasto Pasta Salad. Look for short cut pasta shapes like rotini, fusilli, or penne that can hold the dressing well. Ensure the pasta is fresh, with no dark spots or cracks, and check the package date for the best quality!
What’s the best way to store leftover pasta salad?
Very simple! Store your leftover Antipasto Pasta Salad in an airtight container in the fridge. It will stay fresh for up to 2-3 days. I often find it helps to layer ingredients to keep the arugula from wilting; just toss everything together before serving.
Can I freeze Antipasto Pasta Salad?
While it’s best enjoyed fresh, you can freeze portions of the pasta salad without the delicate ingredients like arugula and mozzarella. Package it in airtight containers or freezer bags, and it should last for up to 1 month. Just remember to mix in the fresh ingredients after you’ve thawed it!
What if my pasta salad tastes bland?
If you find the taste is a bit lacking, don’t fret! Start by adding a pinch more salt or a splash of vinegar to brighten the flavors. Toss in more herbs, such as basil or thyme, or even sprinkle some additional parmesan cheese. I recommend giving it a good stir and letting it rest for a few minutes to let the flavors meld.
Are there any dietary considerations I should keep in mind?
Definitely! If you’re cooking for friends or family with allergies, remember that this Antipasto Pasta Salad contains gluten (from the pasta), dairy (from the cheese), and possibly nuts (if you add pine nuts). You can easily swap out the pasta for gluten-free options and use dairy-free cheese to accommodate those on special diets. Always double-check labels to ensure a safe and enjoyable meal for everyone!
Can I make this salad ahead of time?
Yes, indeed! This pasta salad is perfect for meal prep. You can prepare the pasta and vinaigrette a day in advance, then combine everything right before serving. Just hold off on the fresh arugula and basil until serving time to keep them vibrant and fresh. Enjoy your culinary creation!
Antipasto Pasta Salad with Herby Parmesan Vinaigrette Bliss
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the short cut pasta and cook until al dente, according to package directions. Drain and set aside.
- In a large serving bowl, combine olive oil, vinegar, grated shallot, thyme, lemon zest, parmesan, and a pinch of crushed red pepper flakes, salt, and pepper. Whisk them together for a delightful dressing.
- Toss the hot drained pasta into the vinaigrette mixture, adding half of the chopped basil. Mix until everything is well combined.
- Gently fold in the sliced bell peppers, artichokes, sun-dried tomatoes, salami, torn mozzarella, and half of the baby arugula.
- When ready to serve, bring the pasta salad to room temperature, then top with the remaining arugula and basil.