Zesty Italian Antipasto Pasta Salad

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Zesty Italian Antipasto Pasta Salad

Looking for a vibrant, crowd-pleasing pasta salad that’s perfect for gatherings, picnics, or a quick lunch? This Italian Antipasto Pasta Salad is packed with colorful vegetables, hearty cheese, and bold Mediterranean flavors. With a simple olive oil and lemon dressing plus a splash of Italian vinaigrette, this make-ahead dish only gets better as it chills. It’s easy to prepare, incredibly satisfying, and naturally versatile.

Why You’ll Love This Recipe

  • Loaded with texture and flavor – juicy tomatoes, crisp peppers, briny olives, and creamy cheese.
  • Perfect for meal prep – the longer it sits, the more flavorful it becomes.
  • Customizable – swap the cheese or veggies to match your taste.
  • Great for entertaining – ideal for barbecues, potlucks, or weeknight dinners.

Ingredients

Serves 12 as a side dish

  • 3 cups dried pasta (bow tie or penne work best)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 cups red and yellow sweet bell peppers, sliced into strips
  • 2 cups cherry tomatoes, halved
  • 1 cup artichoke hearts (canned, drained, and quartered)
  • 1 cup Monterey Jack cheese, cubed (or any cheese of choice)
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, finely chopped
  • 6 fresh basil leaves, rolled and sliced into thin ribbons
  • 1/2 cup bottled Italian dressing, or to taste
  • Optional protein: You can substitute salami with grilled chicken, roasted chickpeas, or omit entirely for a vegetarian version.

Instructions

  1. Cook the Pasta
    Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Drain again thoroughly.
  2. Prepare the Base Dressing
    In a large mixing bowl, whisk together the olive oil, lemon juice, salt, garlic salt, and black pepper.
  3. Toss the Pasta
    Add the cooled pasta to the bowl and toss to evenly coat with the dressing. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to allow the flavors to develop.
  4. Assemble the Salad
    After chilling, stir in the peppers, cherry tomatoes, artichoke hearts, cheese cubes, olives, red onion, and fresh basil.
  5. Finish with Dressing
    Pour in the bottled Italian dressing and toss gently until everything is evenly coated.
  6. Chill Again (Optional)
    For even more flavor, cover and refrigerate for another hour before serving.

Tips for Success

  • Make it ahead: This salad tastes even better the next day!
  • Use quality cheese: Mozzarella balls, provolone, or feta also work well.
  • Add crunch: Toss in roasted chickpeas, pine nuts, or cucumber for extra texture.
  • Go vegetarian: Simply omit meat or replace it with plant-based options.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.

Nutrition Information (Per Serving)

  • Calories: 220
  • Carbohydrates: 17g
  • Protein: 7g
  • Fat: 14g
  • Fiber: 1g
  • Sugar: 5g
  • Sodium: 841mg
  • Note: Nutrition values are estimates and may vary depending on ingredient brands and measurements.

Final Thoughts

Whether you’re planning a summer cookout, a potluck dish, or just need a flavorful lunch, this Italian Antipasto Pasta Salad is the perfect solution. It brings all the zesty, savory, and refreshing flavors of a classic antipasto platter—wrapped up in a pasta salad that’s as pretty as it is delicious.

 

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