If you love a good Italian sub and a cold pasta salad, this Antipasto Pasta Salad is your perfect mashup. It's got everything from deli meats and provolone to a zippy homemade dressing that ties it all together. Make it ahead, chill it down, and watch it disappear at your next party.
If you are looking for more Italian inspired recipes you should try my marinated mozzarella balls-they'd be ah-mazing tossed right into this salad. Or pair it with cantaloupe and prosciutto skewers for a light appetizer and Calabrian pasta if you're going all-in on an Italian feast.
Ingredient needed:
Let's start with what you'll need. I kept things classic-just like a good Italian sub. There's nothing fancy here, just a solid mix of pasta, deli meats, cheese, and crisp veggies, all tied together with a creamy, zesty homemade dressing. If you've got a decent deli drawer and a box of pasta, you're already halfway there.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Ingredient Substitutions
We've all been there-halfway into a recipe and realize you're missing one thing. Don't sweat it. This pasta salad is super forgiving, and I've included plenty of easy swaps so you can make it work with what's already in your kitchen. Whether you're skipping the meat or swapping out cheese, it's still going to be delicious.
- Rotini pasta: Penne, fusilli, or bowtie (farfalle) pasta. All hold dressing well and offer a nice bite.
- Salami, pepperoni, ham: Deli turkey, roast beef, prosciutto, or soppressata. You can also omit the meats entirely and load up on veggies for a vegetarian version.
- Provolone cheese: Mozzarella cubes, fontina, or sharp white cheddar. Vegan cheese also works well for a dairy-free swap.
- Cherry tomatoes: Grape tomatoes, diced Roma tomatoes, roasted red peppers, or chopped sun-dried tomatoes. Each adds a pop of flavor and color.
- Shredded lettuce: Chopped romaine, iceberg, arugula, baby spinach, or even shredded cabbage. Just be sure to add it right before serving to keep things crisp.
- Pepperoncini peppers: Banana peppers, mild pickled jalapeños, chopped pickles, or giardiniera. Each brings a similar tangy crunch.
- Black olives (optional): Kalamata or green olives. Feel free to leave them out if olives aren't your thing.
- Mayonnaise (in dressing): Greek yogurt, sour cream, or vegan mayo. You can also do a half-and-half blend of mayo and yogurt for a lighter dressing.
- Red wine vinegar: White wine vinegar, apple cider vinegar, or lemon juice. All give the dressing a bright, zippy flavor.
Step-by-Step Instructions
I'm a visual learner, so I love a good step-by-step process-especially when photos are involved. This part will walk you through exactly how to make the salad, from whisking the dressing to that final satisfying toss before serving.
Make the Dressing
- In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, minced garlic, Italian seasoning, salt, red pepper flakes, and black pepper until smooth.
- Cover and refrigerate until ready to use.
Cook and Cool the Pasta
- Boil the rotini according to package directions until al dente.
- Drain and rinse under cold water to stop the cooking and cool it completely.
Prep the Mix-Ins
- Cut the salami, pepperoni, and ham into thin strips. Cube the provolone cheese.
- Halve the cherry tomatoes and chop the pepperoncini. (Slice the black olives, if using.)
Combine the Salad
In a large bowl, combine the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.
Add the Dressing
- Pour the chilled dressing over the salad ingredients.
- Toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed.
Chill to Marry Flavors
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
Toss & Serve
Give the salad one last gentle toss and serve chilled. Enjoy!
Fresh Tip
Add the Lettuce Before Serving (optional)
Right before serving, fold in the shredded lettuce. This keeps it crisp and fresh.
Ingredients
For the dressing:
- 1 Cup Mayonnaise
- ¼ Cup red wine vinegar
- 1 Tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Red Pepper flakes
- ½ Teaspoon Black Pepper
For the salad:
- 1 pound Pasta Rotini
- ½ Cup Salami slices, cut into strips
- ½ Cup Pepperoni slices, cut into strips
- ½ Cup Ham slices cut into strips
- ½ Cup Pepperoncini Peppers chopped
- 8 oz Provolone Cheese cut into cubes
- 1 ounce cherry tomatoes cut in half
- ¼ head Iceberg Lettuce shredded
- ¼ Cup black olives optional
Instructions
Make the Dressing
- In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic, Italian seasoning, salt, red pepper flakes, and pepper. Cover and refrigerate until ready to use.1 Cup Mayonnaise, ¼ Cup red wine vinegar, 1 Tablespoon Olive Oil, 2 cloves Garlic, 1 Teaspoon Italian Seasoning, 1 Teaspoon Salt, ½ Teaspoon Red Pepper flakes, ½ Teaspoon Black Pepper
Cook and Cool the Pasta
- Boil rotini to al dente. Drain and rinse under cold water to stop the cooking and cool it down.1 pound Pasta
Prep the Mix-Ins
- Slice the meats, cube the cheese, halve the tomatoes, chop the pepperoncini, and slice the olives (if using).½ Cup Salami, ½ Cup Pepperoni, ½ Cup Ham, ½ Cup Pepperoncini Peppers, 8 oz Provolone Cheese, 1 ounce cherry tomatoes, ¼ Cup black olives
Combine the Salad
- In a large bowl, mix the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.
Add the Dressing
- Pour dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.
Chill to Marry Flavors
- Cover and refrigerate the salad for at least 30 minutes before serving.
Add the Lettuce (Optional)
- Just before serving, fold in the shredded lettuce so it stays fresh and crisp.¼ head Iceberg Lettuce
Toss & Serve
- Give everything one final toss and serve chilled!
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