Cold Antipasto Pasta Salad with Pepperoncini Peppers

Elevate your next picnic or potluck with this Italian-inspired pasta salad. It’s like a cheese board but in salad form with tangy pepperoncini peppers, salty and savory cured meats, and sweet roasted peppers that all come together with chewy pasta and a seriously flavorful dressing for a truly show-stopping pasta salad. 

If you’ve ever been to Italy or just to an authentic Italian restaurant, this salad will take you back to the amazing antipasto that is served prior to your meal. Pasta coated in a dressing made up of pepperoncini liquid gives the pasta a stand alone flavor that works perfectly paired with your favorite cured meats and marinated vegetables.

This antipasto pasta salad works great for picnics or cookouts because, while it has a little mayonnaise to hold things together, it’s not creamy and much lighter than a macaroni salad or pea salad. When I need a salad that can withstand long periods in the heat, I’ll go with a grilled corn and blueberry salad or a parsley pasta salad.

This Italian antipasto salad is so tasty and couldn’t be easier to put together. Coating the pasta with the dressing while it’s hot, allows the pasta to absorb the flavors. All you have to do is dice everything into bite-size pieces. It’s also an excellent recipe for making ahead of time– it only gets more flavorful as everything marinates in the dressing. Leftover pasta salad just gets tastier after a day or two.

Trying to decide what else to serve at your next potluck or picnic? This pasta salad is fantastic to pair with grilled chicken or slow cooker ribs. It’s also a perfect side dish for serving with other barbecue food like hamburgers, and can even dress up hot dogs. And, of course, this pasta salad is also perfectly filling as a meal all on its own.

What is antipasto?

This antipasto salad is inspired by the traditional Italian antipasto platter. Traditional antipasto is a delightful assortment of cured meats, marinated or pickled vegetables, and various cheeses. Antipasto is usually served as an appetizer. In traditional Italian cuisine, the antipasto is the first course of a formal meal. This antipasto pasta salad combines the classic flavors of antipasto with pasta to create a hearty and satisfying dish.

Can I make an easy antipasto pasta salad in advance?

Absolutely! Antipasto salad can be made ahead of time, making it a convenient option for parties or busy schedules. Prepare the salad as instructed, cover, and refrigerate until serving time. This allows the flavors to meld together, resulting in an even tastier salad.

Why You’ll Love Antipasto Salad 

• Bursting with flavor: Flavorful cured meats, marinated vegetables, and fresh basil come together in a tangy dressing for a salad that nobody could ever call boring. 
• Versatile Ingredients: You can customize this recipe to your liking by using your favorite cured meats and adding extras like kalamata olives or black olives to make it exactly how you like it. Try adding some cherry tomatoes, red onion, or fresh mozzarella balls.
• Make-ahead friendly: Prepare this salad in advance and refrigerate until serving time, making it a convenient choice for busy days or entertaining guests.

Pepperoncini Peppers 

Pepperoncini peppers play a dual role in this salad. The peppers themselves go into the salad, and you’ll use some of their pickling liquid in the dressing for added flavor. These small, mild chili peppers are pickled and offer a subtle heat but are mostly tangy and a little bit sweet. If you prefer a milder flavor, you can reduce the amount of pepperoncini used. Alternatively, if you love a little extra heat, you can add more. 

Antipasto Salad Recipe Ingredients

• Curly Pasta: You can use any curly pasta variety, such as fusilli, rotini, or campanelle. The shape of the pasta helps capture the dressing and is just plain fun to eat. 
• Cured Meats: Pepperoni, soppressata, and hard salami add a savory and robust flavor to the salad and an excellent chewy flavor. You can choose your favorite combination of Italian meats or use what you have on hand. 
• Pepperoncini Peppers: You will use not only these mild peppers but some of the liquid they are pickled in.
• Marinated Artichoke Hearts: Marinated artichoke hearts have lots of flavor and bring a really lovely texture to the salad. You can buy them canned or jarred at the grocery store. 
• Roasted Red Peppers: The sweet and smoky flavor of roasted red peppers adds color and flavor. You can also add pitted olives if you’d like– I like kalamata olives. 
• Provolone: Shredded provolone cheese adds a creamy and slightly nutty flavor to the salad.
• Fresh Basil: Fragrant basil leaves add color and flavor to the salad. You can also use parsley or fresh oregano or any combination of fresh herbs you like. 
• Red Wine Vinegar: Red wine vinegar brings acidity and flavor to the dressing. It’s a familiar flavor if you’ve ever ordered an Italian sub sandwich with oil and vinegar. If you don’t have it on hand, you can use any other vinegar you like – apple cider vinegar, white wine vinegar, or balsamic vinegar are my top choices. 
• Homemade Italian dressing ingredients: Olive oil, garlic, pepperoncini liquid, mayonnaise, crushed red pepper flake, salt and pepper

How To Make a Perfect Antipasto Salad 

Step 1: Cook the pasta. 

Add pasta to a pot of boiling salted water. Following the directions on your specific package of pasta, cook the pasta until just al dente. It should be a little bit hard in the middle. This keeps the pasta from getting mushy as it sits in the dressing.

Step 2: Make the dressing. 

Whisk together the vinegar, oil, mayonnaise, pepperoncini liquid, garlic, red pepper flakes, and salt and pepper. 

Step 3: Dress the pasta. 

Pour the dressing over the hot pasta and mix until the pasta is thoroughly coated. Spread this mixture out onto a rimmed baking sheet to cool to room temperature. 

Step 4: Prepare the meat. 

This step is optional but it removes some of the grease from the meat. Place slices of cured meat on a paper towel on a microwave-safe plate and then cover the meat with another paper towel and microwave for about 20 seconds to remove some of the oil. Make sure the meat is cool enough to handle, then chop it into pieces. 

Step 6: Combine the salad. 

Once the pasta has cooled completely, add the meat, peppers, artichokes, drained pepperoncini, provolone, and basil and mix to combine. Serve the salad either at room temperature or chilled. 

Tips for Making the Perfect Summer Side Dish 

• Be mindful of how long you cook the pasta. Only cook the pasta just until al dente, following the package instructions. Overcooking can result in pasta that is too soft and will fall apart as it absorbs the dressing, so keep an eye on the cooking time.
• Microwaving the meat to get extra grease out helps this salad be a little bit lighter. It also helps the salad stay fresh longer and makes it better for serving cold from the fridge. 
• Make sure to thoroughly drain any canned or jarred ingredients before you add them to the salad. This will keep the pasta from getting too mushy and the salad as a whole from being too watery. 

How do I know what cured meat to use?

There are so many different Italian cured meats out there. Genoa salami, pepperoni, hot soppressata, capocollo… you can check out this site for a more extensive list of all the types of cured meat available. The choices can be overwhelming.

You can purchase an Italian charcuterie package at the supermarket and have the choice made for you. If you ask at the deli, they should let you sample some of the cured meats so you can make the best choice based on what you think tastes good. This recipe will be great with any cured meats, but my top recommendations are sweet soppressata, pepperoni, and hard or Genoa salami. 

Pasta Salad FAQs

Can I use bottled Italian dressing instead of making the dressing from scratch?

Absolutely! If you prefer a shortcut, you can use your favorite bottled Italian dressing. But I really recommend making the dressing from scratch. It’s so simple to put together, and it only needs a handful of ingredients, most of which are pantry ingredients that you probably already have! By making it yourself you can control how tangy it is.

Can I add fresh mozzarella to Antipasto Salad?

Adding diced fresh mozzarella pearls or cubes can provide a creamy and mild flavor that pairs well with the other ingredients.

Can I make Antipasto Salad without mayonnaise?

Yes, you can omit the mayonnaise from the dressing if you prefer. The olive oil and vinegar will still provide a sweet and tangy flavor to the salad. You can also use a little bit of sour cream or Greek yogurt if you prefer.

More Easy Pasta Recipes to Love 

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