The loaded antipasto pasta salad that’s a meal in a bowl — and the first thing gone at every potluck. Spiral pasta packed with salami, mini mozzarella, cherry tomatoes, bell peppers, olives and red onion, all tossed in a zesty Italian dressing. It’s hearty, colorful, totally make-ahead, and feeds a crowd with ease.
Fun fact: “antipasto” literally means “before the meal” in Italian — the cured meats, cheeses and marinated vegetables served as a starter. This salad turns that whole spread into one big shareable bowl.
Why this recipe works
BRINY mix-ins season it. Salami, olives and pepperoncini add salt and tang so you need less dressing.
RINSE and cool the pasta. Cold, rinsed pasta keeps the salad from turning gummy.
MARINATE. Chilling lets the pasta drink up the Italian dressing for full flavor.
Ingredients
Serves 10.
Salad:
1 lb (450 g) rotini or fusilli
8 oz (225 g) salami, cubed or sliced
8 oz (225 g) mini mozzarella balls (or cubed)
1.5 cups cherry tomatoes, halved
1 bell pepper, diced
1/2 cup black or kalamata olives
1/2 red onion, thinly sliced
1/4 cup pepperoncini, sliced (optional)
Dressing:
2/3 cup Italian dressing (or olive oil + red wine vinegar)
1 tsp Italian seasoning
1/4 cup grated parmesan
Salt and pepper to taste
Instructions
Step 1: Cook the pasta
Boil the pasta in salted water until al dente. Drain and rinse under cold water; drain well.
Step 2: Prep the mix-ins
Cube the salami and mozzarella; halve the tomatoes; slice the peppers, onion and olives.
Step 3: Combine
In a large bowl, toss the cooled pasta with all the salami, cheese and vegetables.
Step 4: Dress
Pour over the Italian dressing, add Italian seasoning and parmesan, and toss to coat.
Step 5: Chill
Refrigerate at least 1 hour (or overnight) so the flavors meld.
Step 6: Serve
Stir, season with salt and pepper, and add a splash more dressing if it looks dry.
Nutrition information
Calories: 380 kcal per serving
Protein: 15 g
Carbohydrates: 34 g
Fat: 20 g
Saturated Fat: 7 g
Fiber: 2 g
Pro tips for the best italian pasta salad with salami
Reserve dressing. Pasta soaks up dressing as it chills — keep some back to refresh before serving.
Swap the meat. Pepperoni, prosciutto or capicola all work in place of salami.
Add greens. Baby spinach or arugula folded in just before serving adds freshness.
Make ahead. Even better the next day — ideal for prepping ahead of a party.
Frequently asked questions
Can I make this the day before?
Yes — it’s better made ahead. Reserve a little dressing to toss in before serving since the pasta absorbs it.
What pasta holds up best?
Sturdy shapes like rotini, fusilli or penne grip the dressing and stay firm.
How long does it keep?
3-4 days refrigerated. Keep it cold at gatherings (no more than 2 hours out).
Can I make it vegetarian?
Yes — skip the salami and add extra mozzarella, chickpeas or marinated artichokes.
What dressing is best?
A good zesty Italian dressing, or homemade olive oil, red wine vinegar, garlic and Italian herbs.
