If you’re craving a dish that bursts with vibrant colors, bold flavors, and delightful textures, then this **Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe** is exactly what you need. It combines tender pasta with zesty Italian meats, crisp vegetables, briny olives, and creamy mozzarella, all brought together by a luscious Parmesan herb vinaigrette that ties every ingredient into a harmonious dance of taste. Perfect for potlucks, picnics, or a refreshing weekday dinner, this salad is a true crowd-pleaser that’s as satisfying as it is easy to prepare.
Ingredients You’ll Need
The magic of this salad lies in its simplicity and variety. Each ingredient plays a unique role, whether it’s the hearty pasta providing a comforting base, the savory salami and pepperoni adding richness, or the fresh veggies lending crunch and brightness. The Parmesan herb vinaigrette is the secret star that wraps all these elements into one unforgettable bite.
- 8 oz rotini or bowtie pasta: These shapes hold the dressing and mix-ins beautifully for every mouthful.
- 1 cup sliced salami: Adds a bold, slightly spicy character to the salad.
- 1 cup sliced pepperoni: Brings a smoky, zesty flavor that pairs wonderfully with the other ingredients.
- 1/2 cup cherry tomatoes, halved: Offers juicy bursts of sweetness and vibrant color.
- 1/2 cup cucumber, diced: Contributes refreshing crunch and a cool contrast.
- 1/4 cup red onion, thinly sliced: Gives a sharp, tangy bite to balance the richness.
- 1/4 cup black olives, sliced: Imparts a briny depth that enhances the overall flavor.
- 1/4 cup green olives, sliced: Adds a slightly different olive flavor complexity and brightness.
- 1/4 cup roasted red peppers, chopped: Introduces a smoky sweetness and vibrant hue.
- 1/4 cup fresh mozzarella, cubed: Lends creamy, mild richness that softens the sharper tastes.
- 1/2 cup grated Parmesan cheese: Key to creating the Parmesan herb vinaigrette that gives this dish its signature zing.
- 1/2 cup olive oil: The base of the vinaigrette, bringing smoothness and heart-healthy fats.
- 2 tbsp red wine vinegar: Adds a tangy lift making the flavors pop.
- 1 tbsp Dijon mustard: Offers a subtle kick and helps emulsify the dressing.
- 1 tbsp dried Italian herbs: Brings a fragrant blend of oregano, basil, and thyme.
- 1 tsp garlic powder: Adds savory depth without overpowering.
- Salt and black pepper to taste: Essential seasonings to balance and enhance all flavors.
How to Make Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Step 1: Cook the Pasta
Start by cooking your rotini or bowtie pasta according to the package instructions until al dente. Once cooked, be sure to drain the pasta well and rinse it under cold water to stop the cooking and cool it down. This step is crucial because you want each piece to remain perfectly tender but not soggy, and the cool pasta helps the salad stay fresh and crisp.
Step 2: Combine the Main Ingredients
In a large mixing bowl, toss together the cooled pasta with sliced salami, pepperoni, cherry tomatoes, diced cucumber, red onion, black and green olives, roasted red peppers, and fresh mozzarella. Each bite will offer a delightful mix of salty, sweet, and crunchy components that promise to keep your palate excited.
Step 3: Whisk the Parmesan Herb Vinaigrette
In a smaller bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper until the mixture is silky and emulsified. This dressing is the highlight of the Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe, giving it that irresistible tang and depth that unifies all the ingredients.
Step 4: Toss and Chill
Pour the vinaigrette over the pasta mixture and toss gently but thoroughly so every piece is coated in flavorful dressing. Once combined, cover the salad and refrigerate it for at least 30 minutes. This chilling time allows the flavors to meld beautifully, turning it into a dish that gets better with a little patience.
Step 5: Final Touches
Before serving, give the salad a gentle toss again and, if desired, sprinkle some additional grated Parmesan on top for an extra cheesy finish. Your Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe is now ready to brighten any meal!
How to Serve Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Garnishes
Simple garnishes like fresh basil leaves, extra shaved Parmesan, or even a sprinkle of red pepper flakes can elevate this salad’s visual appeal and flavor complexity. A drizzle of extra virgin olive oil can also add a subtle sheen and richness just before serving.
Side Dishes
This pasta salad pairs fabulously with grilled meats, fresh crusty bread, or even alongside a lighter green salad. Its hearty and flavorful profile makes it a perfect centerpiece for picnics, barbecues, or casual family dinners craving that authentic Italian vibe.
Creative Ways to Present
For an eye-catching presentation, serve this antipasto salad in a large glass bowl to showcase the vibrant colors. Alternatively, portion it into individual mason jars or salad cups for easy grab-and-go meals, perfect for work lunches or potluck gatherings.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Since the flavors deepen over time, the Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe often tastes even better the next day.
Freezing
Because of the fresh vegetables and cheese, this pasta salad is not ideal for freezing. The texture of ingredients like tomatoes, cucumbers, and mozzarella can become watery and lose their enjoyable consistency after thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warmer, let it sit out for about 15-20 minutes before serving — reheating in the microwave is not recommended due to the fresh vegetable content and cheese.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini and bowtie pasta are excellent choices because they hold the dressing well, other pasta shapes like penne, fusilli, or farfalle will also work beautifully.
Is it possible to make a vegetarian version?
Yes! Simply omit the salami and pepperoni, and consider adding more veggies or even marinated artichokes and capers to keep the robust flavors alive.
How long does the salad keep its best flavor?
For peak freshness and flavor, consume the salad within three days when stored properly in the refrigerator.
Can I prepare the dressing in advance?
Definitely! The Parmesan herb vinaigrette can be made a day ahead and refrigerated; just whisk it again before tossing it with the pasta salad.
What if I don’t have fresh mozzarella?
You can use mini mozzarella balls (bocconcini) or even cubed provolone cheese as tasty alternatives that complement the antipasto flavors nicely.
Final Thoughts
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe is one of those dishes that effortlessly combines convenience, flavor, and beauty in a bowl. Whether you’re feeding a crowd or just looking to elevate your weeknight meals, it’s sure to become your new favorite go-to salad. Give it a try, and watch how it brightens your table and delights your taste buds!
Print
Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Description
A vibrant and flavorful Antipasto Pasta Salad featuring rotini pasta, savory salami and pepperoni, fresh vegetables, olives, mozzarella, and a zesty Parmesan herb vinaigrette. Perfect for a quick, make-ahead lunch or a delicious side dish at gatherings.
Ingredients
Pasta Salad
- 8 oz rotini or bowtie pasta, cooked and drained
- 1 cup sliced salami
- 1 cup sliced pepperoni
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup green olives, sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh mozzarella, cubed
Parmesan Herb Vinaigrette
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp dried Italian herbs
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta with sliced salami, pepperoni, cherry tomatoes, diced cucumber, thinly sliced red onion, black and green olives, roasted red peppers, and cubed fresh mozzarella.
- Prepare the vinaigrette: In a small bowl, whisk together grated Parmesan cheese, olive oil, red wine vinegar, Dijon mustard, dried Italian herbs, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss the salad: Pour the Parmesan herb vinaigrette over the pasta mixture and toss gently but thoroughly to coat all the ingredients evenly.
- Marinate the flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the antipasto pasta salad chilled, optionally garnished with additional grated Parmesan cheese for extra flavor.
Notes
- You can swap salami and pepperoni for other deli meats if preferred.
- For a vegetarian version, omit the meats and add extra vegetables or chickpeas.
- Adjust salt and pepper according to taste, especially considering the saltiness of salami and olives.
- This salad can be made a day ahead and stored covered in the fridge.
- Use gluten-free pasta to make this salad gluten-free.
