If you’re looking for a pasta salad that’s hearty, colorful, and bursting with flavor, this Antipasto Fusilli Pasta Salad delivers on all fronts. Inspired by classic Italian antipasto platters, it combines al dente pasta with savory meats, tangy pickled vegetables, and a zesty homemade dressing.
This salad is ideal for potlucks, cookouts, or as a meal prep lunch. It’s simple to throw together, holds up well in the fridge, and can be made ahead for stress-free serving.
Ingredients
- 12 ounces fusilli pasta (or rotini)
- 1/2 cup salami, chopped
- 1/2 cup mozzarella pearls or cubed cheese
- 1/3 cup black olives, sliced
- 1/3 cup green olives, sliced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini or banana peppers, sliced
- Fresh basil or parsley, chopped (for garnish)
For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil fusilli in salted water according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Make the dressing: In a jar or small bowl, whisk together olive oil, vinegar, mustard, garlic, seasoning, salt, and pepper until emulsified.
- Combine ingredients: In a large bowl, mix the cooked pasta with salami, cheese, olives, tomatoes, peppers, and onion.
- Toss with dressing: Pour the dressing over the salad and mix well to coat all ingredients evenly.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let flavors blend. Garnish with chopped herbs before serving.
Why This Salad Works
- Bold flavors from Italian-style antipasto ingredients
- Easy to customize with your favorite cured meats or vegetables
- Holds up well for leftovers or picnics
- No mayo – great for warm-weather gatherings
Tips and Variations
- Swap fusilli with penne, farfalle, or any short pasta
- Use marinated artichokes or grilled zucchini for more vegetables
- Add chickpeas or white beans for a protein boost
- Keeps in the fridge for up to 3 days, making it great for meal prep