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Easy Italian Antipasto Pasta Salad

Easy Italian antipasto pasta salad loaded with cubed provolone and fresh mozzarella, plus salami, pepperoni, olives, and pepperoncini. Rinse-cold pasta and a quick Italian dressing toss make it deli-style and party-ready.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 8 oz salami cubed
  • 8 oz pepperoni quartered
  • 8 oz provolone cheese cubed
  • 4 oz fresh mozzarella balls
  • 1 cup cherry tomatoes halved
  • 1 cup marinated artichoke hearts quartered
  • 0.5 cup roasted red peppers sliced
  • 0.5 cup Kalamata olives halved
  • 0.5 cup pepperoncini sliced
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning

Method
 

Cook and cool the pasta
  1. Cook the rotini pasta according to package directions, then drain and rinse with cold water until cool to the touch.
  2. Let the pasta drain well after rinsing so the salad isn’t watery.
Assemble the antipasto pasta salad
  1. Combine the pasta, salami, pepperoni, provolone, mozzarella balls, cherry tomatoes, artichoke hearts, roasted red peppers, Kalamata olives, and pepperoncini in a large bowl.
  2. Add the Italian dressing, Parmesan cheese, and Italian seasoning, then toss until everything is evenly coated.
Chill and serve
  1. Refrigerate for at least 2 hours so the flavors meld, covered for best freshness.
  2. Toss again before serving and add more Italian dressing if needed for a glossy, well-coated finish.

Notes

Pro tip: rinse the pasta with cold water right after draining to stop carryover cooking and keep the rotini from getting mushy. Refrigerate covered for up to 4 days; the pasta absorbs dressing as it sits. Freezing isn’t recommended because the cheeses and peppers can change texture. If you want a lower-sodium option, choose reduced-sodium Italian dressing and swap one meat portion for an extra handful of tomatoes or artichokes to keep the antipasto flavor.