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Ultimate Antipasto Pasta Salad

5 from 2 votes

Beware of this recipe, it makes a HUGE portion, and is dangerously addictive!

Ultimate Antipasto Pasta Salad

5 from 2 votes
Recipe by Isabelle Heikens Course: Appetizers, Main


Prep time


Cooking time



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  • Salad
  • 1 pound 1 Short pasta such as fusilli, orrechiette, penne, rigatoni

  • 1 container 1 Cherry tomatoes

  • 1 small container 1 Bocconcini

  • 1 1 Red bell pepper, chopped

  • Salami, diced

  • 1/2 jar 1/2 Marinated artichokes, chopped

  • 1/2 jar 1/2 Pepperoncini, chopped

  • Fresh basil, finely chopped

  • Parsley, finely chopped

  • Dressing
  • 1/2 cup 1/2 Olive oil

  • 1/4 cup 1/4 Cider vinegar

  • 1/4 cup 1/4 Water

  • 1 tbsp 1 Sugar

  • 1 tsp 1 Salt

  • 1 tsp 1 Dried oregano

  • 2 cloves 2 Garlic, grated

  • Hefty amount of pepper


  • Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain it in a colander and rinse lightly with cold water. Set it aside to cool.
  • While the pasta is cooking, drain the mozzarella balls, then cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl with the mozzarella balls. Add the rest of the chopped ingredients: pepper, salami, pepperoncini, artichokes, basil, and parsley to the bowl and set aside.
  • In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt, and freshly ground black pepper. Mix well, then drizzle the dressing over the pasta. Toss to coat and taste for seasoning.

Recipe Video


Replying to @nelly I made this for a big group and everyone went back for seconds! Also such a good homemade salad dressing recipe #mealprep #cookingtiktok #cookingvideo #lunchideas #lunchrecipe #pastasaladrecipe #healthyrecipe

♬ original sound – Isabelle Heikens


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