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This antipasto-inspired pasta salad is the ultimate summer side dish! Fresh mozzarella, peperoncini, and olives give it that bold antipasto flare, while Calabrian chilis amp up the spice. Balance all the kick with lots of crunchy veggies, fresh herbs, and a light and bright Italian vinaigrette. Best served cold as a refreshing picnic side (or easy lunch). Make-ahead friendly!
Is there anything better than chilled pasta salad on a hot day?! I put pasta salads on repeat all summer. If I’m not making my Greek Orzo Pasta Salad, then this spicy Italian pasta salad is likely already in the fridge.
This recipe is inspired by a typical Italian antipasto spread (the assortment of meats, cheeses, and pickled veggies to start a meal). I love the creamy pops of mozzarella, hearty soppressata salami, and briny olives and peperoncini. Some Calabrian chili sauce adds an extra kick (what gives this recipe its spiciness!).
If spice isn’t your thing, don’t worry. This antipasto pasta salad recipe is also packed with crunchy, cooling veggies, fresh basil and parsley, and a bright vinaigrette to bring it all together. It’s well-balanced with all the best summery flavors.
I love bringing this antipasto pasta salad to potlucks and backyard BBQs (it meal preps beautifully!). You can also stand in front of your refrigerator at midnight eating spoonfuls straight from the Tupperware…you do you.
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Why This Antipasto Pasta Salad Recipe Works
- MINIMAL COOK. Simply boil a pot of water for the pasta, shake up a dressing, and do a little chopping. The less cooking time in the summer, the better!
- INSPIRED BY ANTIPASTO. This flavor-packed Italian pasta salad uses ingredients like mozzarella, peperoncini, soppressata, and fresh herbs to recreate classic antipasto in pasta salad form.
- MAKE-AHEAD FRIENDLY. This is the perfect pasta salad recipe to make ahead, let chill, and bring to picnics and BBQs!
Key Ingredients
This antipasto pasta salad recipe uses various minimal-prep ingredients for easy assembly. Aside from cooking the pasta, everything else requires just a little chopping or can be tossed into the salad as-is. And if you prefer to omit or substitute a few, that’s cool too.
Here’s what I love in my antipasto pasta salad:
- Orecchiette Pasta – This perfectly bite-sized “small ear” shaped pasta is one of my faves!
- Mozzarella – I love using smaller mozzarella pearls for a tender, creamy bite. Plus no prep is required – just toss them right in! You can also dice up larger chunks of mozzarella.
- Peperoncini and olives – Pickled mild peppers and briny green olives add a classic tang signature to an antipasto spread. Buy them jarred or grab them fresh off your grocery salad bar.
- Soppressata – This Italian salami bulks up the antipasto pasta salad, making it main course-worthy if you desire.
- Veggies – Crunchy-sweet baby tomatoes, diced cucumber, shallot, and roasted red peppers balance the richness of the pasta salad with some freshness.
- A little spice – Calabrian chili sauce or paste adds extra heat to this spicy pasta salad recipe. You can also use crushed red pepper flakes or omit the spice entirely.
- Herbs – Lots of fresh basil and parsley!
- Italian Pasta Salad Dressing – This vinaigrette is easy to shake up! Simply combine extra-virgin olive oil, red wine vinegar, Dijon mustard, oregano, and grated garlic. Your dressing may naturally separate as it sits and that’s totally ok. Just give it a quick shake or whisk to bring it back together.
Make It Your Own!
Italian pasta salad recipes are incredibly versatile. Feel free to substitute or skip any ingredients based on your preferences! A few suggestions:
- Use your favorite short pasta like rigatoni, penne, or shells. I don’t recommend using long pastas because they often break apart in the fridge.
- Swap out green olives for kalamata olives or your other favorite. Buying pitted olives will also save you a ton of time!
- For a vegetarian antipasto pasta salad, simply omit the soppressata.
- Use raw red bell pepper instead of roasted red peppers for a little extra crunch.
- Add more veggies like drained artichoke hearts, chickpeas, or steamed broccoli – whatever you love!
How to Make Italian Pasta Salad with a Kick
Most of the work for this antipasto pasta salad comes from prepping and chopping all the add-ins. Otherwise, the only cooking involved is boiling the pasta! The whole dish takes 25 minutes or less.
Step 1: Cook the pasta
Cook the orecchiette (or other short pasta) in boiling salted water until al dente. Once you drain the pasta, give it a quick rinse. This prevents it from overcooking! An al dente cook ensures the pasta will hold its shape as you toss the salad and store the leftovers.
Step 2: Toss with veggies and dressing
Toss the cooked pasta in a bowl with all your add-ins – the mozzarella pearls, olives, sliced peperoncini and soppressata, chili sauce, chopped veggies, and herbs. Shake up the Italian pasta salad dressing and pour it over everything, tossing to combine. Easy as that!
Make It Ahead!
The best part about Italian pasta salad is that you never need to heat it again! That’s why it’s one of my favorite make-ahead side dishes. Once assembled, it can stay in the fridge for up to 3 days. If you’re bringing it to a picnic, I’d recommend waiting to add the chopped herbs until just before so they keep their bright green color. Otherwise, simply give it a quick toss before serving, and you’re good to go.
Serving Suggestions
Antipasto pasta salad makes a fantastic side for summer picnics and backyard BBQs. Serve it alongside other staples like Smash Burgers, Steak Skewers, or Pulled Pork sandwiches.
Since leftovers keep so well, this hearty spicy Italian pasta salad also makes the perfect meal prepped lunch. Eat a big bowl by the pool with greens or fresh fruit for a light yet satisfying meal on a hot day.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Spicy Italian Pasta Salad
Ingredients
Pasta Salad
- 12 oz orecchiette pasta (cooked al dente, rinsed with water)
- 1/4 cup Peperoncini (sliced)
- Pitted green olives (or Kalamata olives, halved (1/2 cup))
- 8 oz Mozzarella pearls (if larger balls slice in half or quarter)
- 1 shallot (chopped)
- 6 oz Spicy soppressata salami (thinly sliced, then quartered)
- 6 oz Baby tomatoes (halved (1 1/4 cups))
- 1/2 European Cucumber (diced (about 1 1/4 cup))
- 1 tbsp Calabrian chile sauce
- Jar of roasted red bell peppers (roughly chopped 1/2 cup)
- Small handful Basil (chopped chiffonade style (thin ribbons))
- 2 tbsp chopped Parsley
Italian Dressing
- 1/2 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Dried oregano
- 2 Garlic cloves (grated)
- 3/4 tsp Kosher salt
- 1/2 tsp Ground black pepper
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Instructions
- In a pot of salted water, bring to a boil. Boil pasta al dente, according to package instructions. Be careful not to overcook the pasta. Drain the pasta and rinse with cold water.
- While the pasta cooks, make the Italian dressing. In a jar or bowl add: 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1/2 tsp dried oregano, grated garlic clove, 3/4 tsp kosher salt, 1/2 tsp black pepper. Close the jar and shake for a minute until fully combined (or whisk in bowl). Set aside.
- Place cooked pasta in a large bowl. Add in the Pepperoncinis, green olives, mozzarella pearls, shallots, baby tomatoes, soppressata, cucumbers, red bell pepper, Calabrian chiles, parsley, and basil.
- Pour the Italian dressing over the top of the pasta salad (separation is normal, give it a quick mix right before). Toss until all ingredients are mixed and dressed evenly.
- Serve right away or refrigerate for later use. If refrigerating, re-toss before serving. Enjoy!
Notes
- Bell peppers: you can use roasted red peppers in a jar or you can use a fresh bell pepper for added texture
- If you cannot find Calabrian chile sauce, you can substitute 1 tsp crushed red pepper flakes
- Ensure your pasta is cooked al dente, then rinsed. If pasta becomes overcooked, it will not hold up well in the pasta salad.
- You can use the pasta shape of choice, avoid long pasta shapes.
- Natural separation of the dressing will occur, re-whisk or shake up prior to dressing the salad
- The best part about pasta salad is not needing to heat it up again! After storing in the refrigerator, mix it up with a spoon prior to enjoying again to redistribute the dressing.
- This pasta salad can be easily adapted and you can add/remove
Really great salad! Big hit