This Italian Pasta Salad, or Antipasto Pasta Salad, is a light BBQ side dish recipe packed with your favorite antipasto ingredients with a light balsamic dressing. A perfect summer grilling option with salami, mozzarella cheese, artichokes, olives, and more.
Heat a large pot of water over high heat and bring to a boil.
When boiling, salt the water and add the pasta.
1 pound pasta
Cook as per package directions until al dente.
When the pasta is done, drain and drizzle with a little olive oil. This will help prevent it from sticking.
olive oil
Put the pasta in a large bowl or container and chill in the refrigerator, at least 30 minutes.
While the pasta is cooking and chilling, prepare you mix ins.
Prepare Mix Ins
Cut your salami into 1/2 inch rounds and cut each round into chunks depending on width.
4 ounces Italian dry salami
Thinly slice your onions.
½ cup red onion
Chop the roasted red peppers.
¼ cup roasted red peppers
Halve the fresh mozzarella balls.
8 ounces bocconcini mozzarella balls
Halve your tomatoes.
½ cup cherry tomatoes
Halve the olives.
⅓ cup Castelvetrano olives
Chop the artichoke hearts.
⅓ cup artichoke hearts
Chop the spinach.
1 cup fresh spinach
Chop the fresh basil and fresh parsley.
¼ cup fresh basil, ¼ cup fresh parsley
Make your dressing in a small bowl by combining the balsamic, olive oil, garlic, and salt. Whisk to combine. Chill until ready to assemble.
½ cup olive oil, ⅓ cup balsamic vinegar, 1 teaspoon garlic powder, ¼ teaspoon salt
Assembly
When within 2 hours of serving, in the large bowl of pasta add the mix ins and salad dressing. Stir to combine. Season to taste with salt as desired.
Pasta salad, or components, should be refrigerated at least 30 minutes before serving. If chilling longer than 2 hours before serving, store the dressing separately so the pasta does not absorb too much liquid.
Notes
I like to buy a chunk of dry salami from the deli counter, which can also be found in small logs. And then I cut them into chunks. You can also use sliced salami if desired.
Bocconcini mozzarella is a great size that can be cut in half. You can use any ball shape or size, and simply cut or chop into bite sized pieces as desired.
Grape tomatoes also work well. Larger tomatoes such as Roma can be diced up instead, but they are less sweet.
Castelvetrano olives are great Sicilian green olives. You can use other olives such as pimento stuffed or kalamata as desired.
The fresh basil and parsley are optional, however they add great fresh flavors throughout the pasta.