Easy Antipasto Pasta Salad (Ready in 20 Minutes)

This antipasto pasta salad packs an entire Italian deli counter into one bowl, and it costs a fraction of a charcuterie board. You get salty salami, peppery pepperoni, creamy mozzarella, tangy artichoke hearts, sweet roasted red peppers, and briny olives, all tangled up in tender rotini.

It comes together with one pot of boiling water and a quick toss, so even a brand-new cook can nail it on the first try.

Here is why this dish fits our budget Mediterranean kitchen so well. The stars are jarred and packaged: artichoke hearts, roasted red peppers, and olives are cheap pantry buys that last for months.

A small chunk of salami and a handful of pepperoni stretch a long way, so you stay under budget while still feeling fancy. On the nutrition side, you get protein from the cheese and meats, fiber and antioxidants from the vegetables, and heart-healthy fats from olive oil and olives.

Swap in a whole grain or legume pasta, and you turn a party snack into a balanced little meal.

Why You’ll Love This Recipe

• One pot, zero stress. If you can boil pasta, you can make this. No oven, no fancy skills.
• Built for your budget. Pantry jars and a little deli meat do the heavy lifting.
• Better the next day. It is fully make ahead, so the flavors get bolder as it chills.
• Travels like a champ. Perfect for picnics, potlucks, and packed lunches.

Fabian’s Budget & Health Tip: Ask your deli counter for salami and pepperoni “ends,” the leftover nubs they sell for cheap, and you will pay a fraction of the packaged price. Want it lighter? Swap half the rotini for chickpea pasta or stir in a handful of canned white beans. You will boost the protein and fiber while quietly trimming the cost per bowl.

Ingredients (Serves 2)

For the salad

• 4 oz (115 g) dry rotini pasta
• 2 oz (55 g) salami, cubed
• 1.5 oz (40 g) pepperoni, sliced or cubed
• 3 oz (85 g) mini mozzarella balls (pearls or bocconcini)
• 1/2 cup (75 g) marinated artichoke hearts, quartered
• 1/3 cup (50 g) roasted red peppers, sliced into ribbons
• 1/3 cup (50 g) pitted olives (Kalamata or black), halved
• 2 tbsp (20 g) red onion, finely diced
• 2 tbsp fresh basil or parsley, torn

For the quick Italian dressing

• 3 tbsp (45 ml) extra virgin olive oil
• 1.5 tbsp (22 ml) red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated or minced
• 1 tsp dried oregano
• 2 tbsp (15 g) grated Parmesan
• Salt, black pepper, and a pinch of red pepper flakes, to taste

Step-by-Step Instructions

🍝 Step 1: Boil the Rotini

Bring a pot of water to a rolling, rapid boil, then salt it until it tastes like the sea. Drop in the rotini and cook until just al dente, about 8 to 9 minutes. You want a spiral that still has a gentle bite when you press it, not one that flops. Drain it, then rinse under cold water until the pasta feels cool in your hand. This stops the cooking and keeps the salad from turning gummy.

🥄 Step 2: Whisk the Dressing

Add the olive oil, red wine vinegar, Dijon, grated garlic, and oregano to a small bowl. Whisk hard for about 20 seconds. Watch the dressing turn from oily and split to cloudy and creamy as it emulsifies. Lean in, and you should smell the raw garlic mellow and the oregano wake up. Season with salt, pepper, and red pepper flakes, then taste it on the tip of a spoon. It should taste bright and a touch too sharp, because the pasta will soften it.

🔪 Step 3: Prep the Antipasto

Cube the salami and mozzarella into bite-sized pieces, roughly the size of your pinky nail, so every forkful grabs a little of each. Slice the roasted red peppers into thin ribbons, quarter the artichoke hearts, and halve the olives so they release their brine. Finely dice the red onion. Pile everything onto your board so it looks like a colorful little mosaic. This is your money shot for the camera.

🥗 Step 4: Toss It All Together

Tip the cooled rotini into a large bowl, then add every chopped ingredient and the Parmesan. Pour the dressing over the top and toss with two spoons, lifting from the bottom, until each spiral glistens and the colors streak through the pasta. Keep going until you no longer see dry, pale noodles hiding at the edges.

❄️ Step 5: Chill and Serve

Cover the bowl and chill for at least 20 to 30 minutes. This rest lets the pasta drink up the dressing, and the flavors marry. Give it one final toss, scatter the torn basil on top, and taste again. If it tastes flat after chilling, a small splash of vinegar and a pinch of salt bring it right back to life.

Expert Troubleshooting & FAQs

Why does my pasta salad taste dry the next day?

Cold pasta is thirsty and soaks up dressing as it sits. This is normal. Hold back a tablespoon or two of dressing in the fridge, then toss it through just before serving. A quick drizzle of olive oil and a splash of vinegar will also loosen and freshen it instantly.

Can I make this antipasto pasta salad ahead of time?

Yes, and you should. It keeps well in an airtight container in the fridge for up to 3 days, and many people think day two tastes best. Add the fresh basil right before serving so it stays green and fragrant instead of wilting.

What if I cannot find mini mozzarella balls?

No problem at all. Buy a block of low-moisture mozzarella and cube it yourself, or use cubed provolone for a sharper bite. In a pinch, even crumbled feta works and leans the whole bowl more Greek.

Estimated Nutritional Facts (Per Serving)

These numbers are a rough estimate and will shift with your exact brands and portions.

• Calories: about 600
• Protein: about 23 g
• Carbs: about 46 g
• Fats: about 36 g