There’s something magical about a pasta salad that feels like a party in a bowl—and this Antipasto Pasta Salad with Parmesan Herb Vinaigrette is that kind of dish. It’s got bold Italian flavors, tender pasta, and all those savory bites of cured meats, cheeses, and marinated veggies that just scream celebration.
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Whether you’re planning a sunny picnic, prepping for a backyard BBQ, or simply craving something hearty and bright for lunch—trust me, you’re going to love this. The Parmesan Herb Vinaigrette ties everything together with a zippy, cheesy, herby kick that makes every bite sing. This is one of those recipes that tastes even better the next day (hello, meal prep win), and it’ll have people asking, “Where did you get this recipe?”
So grab a big bowl and let’s dive in.
Why You’ll Love Antipasto Pasta Salad with Parmesan Herb Vinaigrette
Versatile: This pasta salad can swing both ways—weeknight dinner hero or star of the potluck table. It’s delicious warm or chilled, and it travels like a champ.
Budget-Friendly: No fancy ingredients here. You probably already have most of this in your pantry and fridge. Just mix, toss, and boom—flavor explosion.
Quick and Easy: Minimal prep and no-fuss steps mean more time enjoying and less time stressing in the kitchen.
Customizable: Swap the meats, change the cheese, add olives or roasted peppers—make it your own! This recipe is built to flex with your cravings.
Crowd-Pleasing: It hits all the right notes—salty, tangy, cheesy, herby. Adults love it. Kids devour it. There are never leftovers (unless you hide some for yourself—no judgment!).
Ingredients in Antipasto Pasta Salad with Parmesan Herb Vinaigrette
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Cooked Pasta: The foundation. Choose a short pasta like rotini or penne—something that catches all the vinaigrette and goodies in every twist.
Salami or Pepperoni: Adds a rich, savory bite. You can slice it thin or dice it small, depending on the vibe you’re going for.
Mozzarella Balls: Soft, creamy, and irresistible. These little gems soak up the vinaigrette and add a mellow counterpoint to the bolder ingredients.
Cherry Tomatoes: Juicy pops of sweetness that balance out the saltiness of the meats and cheeses.
Artichoke Hearts: Briny, tender, and full of personality. They bring depth and a little gourmet flair.
Roasted Red Peppers: Sweet, smoky, and vibrant. They add a pop of color and bold flavor.
Kalamata Olives: Salty and punchy—these little beauties are optional but highly recommended.
Fresh Basil: Bright, aromatic, and totally necessary. It adds that fresh “ahh” factor.
Parmesan Herb Vinaigrette: The magic that brings it all together—sharp, tangy, garlicky, and packed with herby flavor.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need for the oven today—this is a chilled or room-temp dish. Just prep a large mixing bowl and have your pasta water boiling before you start chopping.
Combine Ingredients: In a large bowl, combine the cooked pasta, meats, cheeses, and veggies. Toss gently so nothing gets mushed. This is your big beautiful mix of bold and fresh.
Prepare Your Cooking Vessel: No dish needed—just make sure your bowl is roomy and clean so you can toss everything together with ease.
Assemble the Dish: Pour the vinaigrette over your antipasto mix and toss until every piece is lightly coated and glistening. If it looks a little dry, don’t be afraid to add more!
Cook to Perfection: No more cooking needed here—just chilling if you want it cold. Let it rest for about 10–15 minutes to let the flavors mingle.
Finishing Touches: Sprinkle fresh basil and a bit more grated parmesan on top just before serving. That final touch makes it feel extra special.
Serve and Enjoy: Serve cold or at room temperature. It’s perfect as a side or a main. Bonus: it tastes even better the next day.
How to Serve Antipasto Pasta Salad with Parmesan Herb Vinaigrette
Fresh Salads: Pair it with a simple arugula or spinach salad and lemon vinaigrette for an ultra-light lunch or dinner.
Crusty Bread: A chunk of warm sourdough or garlic toast on the side? Yes please.
Creamy Accompaniments: A scoop of herbed ricotta or a swirl of creamy pesto on top adds a fun contrast.
Vegetable Sides: Grilled zucchini, asparagus, or eggplant make a lovely, summery addition.
As a Standalone: This salad stands strong on its own. Just serve in a pretty bowl and garnish with fresh herbs or even edible flowers for a little flair.
Additional Tips
Prep Ahead: This salad gets better as it sits. Make it the day before and let it chill overnight—it’s perfect for parties and picnics.
Spice It Up: Add chili flakes, pepperoncini, or even a little crushed garlic if you want a bolder kick.
Dietary Adjustments: Make it vegetarian by skipping the meat and adding more veggies like grilled mushrooms or olives. Gluten-free pasta works beautifully too.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Just give it a quick toss before serving again.
Double the Batch: Hosting a crowd? Double it! It’s easy and always disappears fast.
FAQ Section
Q1: Can I substitute salami with another meat?
A1: Absolutely! Try prosciutto, ham, or even grilled chicken for a leaner option.
Q2: Can I make this dish ahead of time?
A2: Yes! This pasta salad actually tastes better the next day. Make it up to 24 hours in advance and chill.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 4 days. Stir before serving to redistribute the dressing.
Q4: Can I freeze this dish?
A4: Not recommended—pasta and fresh veggies don’t freeze well. This one’s best fresh.
Q5: What’s the best way to reheat this dish?
A5: It’s meant to be served cold or room temp, but you can lightly warm it in a skillet if desired.
Q6: Can I double the recipe?
A6: Definitely. Just make sure you’ve got a big enough bowl and adjust the dressing accordingly.
Q7: What kind of pasta is best?
A7: Short pasta like rotini, penne, or fusilli work great—they hold the vinaigrette and bits of antipasto beautifully.
Q8: Can I make it dairy-free?
A8: Yes—skip the cheese or use your favorite dairy-free alternatives.
Q9: Is this recipe kid-friendly?
A9: Totally! Just tone down the bold ingredients (like olives or peppers) if needed.
Q10: Can I use store-bought vinaigrette?
A10: Sure! But if you can spare a few minutes, homemade Parmesan Herb Vinaigrette really takes this to the next level.
Final Thoughts
There you have it—Antipasto Pasta Salad with Parmesan Herb Vinaigrette, a dish that brings the bold flavors of an Italian deli straight to your table. It’s vibrant, satisfying, and totally customizable to your mood. Whether you’re meal prepping, feeding a crowd, or treating yourself, this one’s a game-changer.
So go ahead—toss it all together, pour a glass of something chilled, and enjoy the little moment of joy that comes with a really, really good bowl of pasta salad. You’ve got this!
Print
Antipasto Pasta Salad with Parmesan Herb Vinaigrette
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling, Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is an Italian-inspired dish that brings together fresh veggies, pasta, and a zesty dressing. Perfect for picnics, barbecues, or as a grab-and-go lunch, it’s a crowd-pleaser with a delightful mix of flavors and textures.
Ingredients
- For the Vinaigrette:
- 1 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice, about 1 large lemon
- Several sprigs of fresh basil, parsley, and chives
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon Mustard
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- Salt and freshly ground black pepper, to taste
- For the Salad:
- Salt
- 2 large broccoli crowns, cut into florets (approximately 4–5 cups)
- 1 pound (16-ounces) farfalle (bowtie pasta)
- Olive oil
- 1 medium red onion, finely chopped (approximately 1 cup)
- 1 large red bell pepper, seeded and chopped
- 1 can (15-ounce) garbanzo beans (chickpeas), drained and rinsed
- 1 jar (12-ounce) marinated artichoke heart quarters, halved widthwise
- 1/2 cup pitted and halved Kalamata Olives
- 6 ounces salami, such as Genoa, cut into bite-sized pieces
- 1 block (8-ounce) Mozzarella or Provolone cheese, cut into 1/4 to 1/2-inch pieces
- Fresh basil leaves, for garnish
- Chopped parsley, for garnish
- Freshly grated Parmesan cheese
Instructions
- For the Vinaigrette: Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.
- For the Salad: Prepare an ice bath. Bring a large pot of salted water to a boil. Drop the broccoli into the boiling water and cook for 5 seconds or until bright green. Transfer to the ice bath to cool, then drain and set aside.
- Drop the pasta into the boiling water and cook according to the package directions. Drain and rinse with cold tap water, then toss with olive oil.
- In a large bowl, combine the pasta with the broccoli, red onion, red bell pepper, chickpeas, artichokes, olives, salami, and cheese.
- Drizzle the prepared vinaigrette over the salad and toss to combine.
- Garnish with fresh basil leaves, chopped parsley, and a sprinkle of Parmesan cheese before serving.
Notes
- Feel free to swap out the salami for pepperoni or another deli meat of your choice.
- This pasta salad is perfect for meal prepping and can be stored in the fridge for up to 3 days.
- For an extra tangy kick, add a few tablespoons of pickled peppers or capers to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg