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Horizontal photo of antipasto pasta salad

Antipasto Pasta Salad

Course: Lunch, Salad
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 460kcal
Author: Edyta
Antipasto Pasta Salad is like a combination of antipasto (think about: cured meats, cubed cheese, marinated vegetables, etc) and pasta. It's a meal on its own and can be enjoyed at lunches or potlucks but can also be served as an appetizer or side dish for dinner. It contains super easy ingredients and is very customizable. 
Print Recipe


  • 12 oz Pasta Rotini
  • 0.25 lbs Genoa Salami cubed
  • 0.25 lbs Bologna cubed
  • 2 cups Cherry tomatoes
  • 1 cup Mozzarella cheese cubed
  • 1/2 cup Green olives
  • 1 cup Roasted peppers cut in slices
  • 1/2 cup Artichoke hearts marinated
  • 1 tbsp Basil chopped

For the dressing

  • 1/2 cup Olive oil Extra Virgin
  • 1/4 cup Apple cider vinegar
  • 1 teaspoon Maple Syrup
  • Salt and freshly ground pepper to taste


  • Cook pasta according to instructions. Once cooked, rinse with cold water;
  • Cut up salami and bologna into small cubes;
  • Cut up the mozzarella into small cubes;
  • If your roasted pepper isn't pre-cut, cut in into small strips;
  • Add pasta, salami, bologna, mozzarella, roasted peppers, artichokes, and olives into the bowl;
  • Place all dressing ingredients into the mason jar and shake well. Pour it over the pasta bowl;
  • Mix everything well together. Check for seasoning & sprinkle with basil right before serving. 


  • You can use any pasta shape you like;
  • You may use Ham or other meats instead of Salami and Bologna;
  • You can skip the olives or substitute a different kind;
  • You can skip the artichokes and add pickles instead;
  • You can top with green veggies right before serving;


Calories: 460kcal | Carbohydrates: 36g | Protein: 14g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 969mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 19.4mg | Calcium: 112mg | Iron: 1.6mg