If you’re looking for a vibrant, flavor-packed dish that’s as visually stunning as it is delicious, this Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe is exactly what you need in your life. This salad beautifully combines a medley of colorful vegetables, savory meats, and creamy cheeses, all wrapped in a zesty, cheesy vinaigrette that brings every bite to life. Whether you’re hosting a summer barbecue, packing a make-ahead lunch, or just craving an Italian-inspired salad that hits all the right notes, this recipe is your new go-to for fresh, satisfying eats with minimal fuss.
Ingredients You’ll Need
The magic of this Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe starts with a simple but perfectly balanced lineup of ingredients. Each one brings its own unique texture, color, and bold flavor, coming together to create a dish that’s both hearty and refreshing.
- 12 oz rotini or penne pasta: Cooked al dente and cooled, these shapes hold the vinaigrette beautifully while making every forkful delightfully chewy.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness that add vibrant red color to the salad.
- 1 cup marinated artichoke hearts, chopped: Tender and tangy, they give the salad a Mediterranean flair.
- 1/2 cup roasted red peppers, sliced: Smoky and sweet, these bring a beautiful pop of deep red and a hint of charred flavor.
- 1/2 cup black or Kalamata olives, pitted and halved: Salty and briny, olives are a classic antipasto ingredient that amps up the savory factor.
- 1/2 cup cubed mozzarella or provolone cheese: Creamy and mild, these add a luscious, tender contrast.
- 1/2 cup salami or pepperoni, chopped: A rich, spicy protein element that anchors the dish.
- 1/4 cup red onion, thinly sliced: Adds a subtle crunch and a slightly sharp bite to balance out the flavors.
- 1/4 cup fresh parsley or basil, chopped: Fresh herbs bring brightness and an herbaceous note that lifts the entire salad.
For the Parmesan Herb Vinaigrette:
- 1/3 cup olive oil: The base that makes the dressing silky and rich.
- 2 tablespoons red wine vinegar: Adds a tangy kick for balance.
- 1 tablespoon lemon juice: Fresh acidity that brightens up the vinaigrette.
- 1 tablespoon Dijon mustard: Gives a smooth, piquant depth that helps emulsify the dressing.
- 1/4 cup grated Parmesan cheese: Brings unmistakable savory umami and cheesy goodness.
- 1 clove garlic, minced: Adds a punch of pungent warmth.
- 1 teaspoon dried oregano: Earthy and mildly bitter, perfect for that Italian herb flavor.
- 1/2 teaspoon dried basil: Sweet and slightly peppery, complementing the oregano nicely.
- 1/4 teaspoon black pepper: Just enough to add gentle heat without overpowering.
- Salt to taste: Enhances all the vibrant flavors in the dressing and salad.
How to Make Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Step 1: Prepare the Pasta and Vegetables
Start by cooking your pasta just until it’s al dente, which means it should be tender but still have a nice bite. Rinse it under cold water to stop the cooking process and let it cool completely. This step is crucial to avoid a mushy salad and to help the pasta soak up the vinaigrette later. While your pasta cools, halve the cherry tomatoes, chop the marinated artichoke hearts, slice the roasted red peppers, pit and halve the olives, and thinly slice the red onion. Fresh herbs like parsley or basil should be roughly chopped for a bright, fresh taste.
Step 2: Whisk Together the Parmesan Herb Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, grated Parmesan, minced garlic, dried oregano, dried basil, black pepper, and salt. Whisk vigorously until the ingredients emulsify into a creamy dressing. Taste it and adjust seasoning if needed—sometimes a little extra lemon juice or salt can brighten it up even more. This homemade vinaigrette is what sets this dish apart, adding cheesy, tangy, herbaceous character to every bite.
Step 3: Toss Everything Together
In a large bowl, combine the cooled pasta with all your prepped vegetables, olives, cheeses, meats, and herbs. Pour the Parmesan Herb Vinaigrette over the top and toss everything thoroughly but gently, making sure every ingredient is evenly coated with that irresistible dressing. Cover the salad and refrigerate for at least 30 minutes. This resting time lets all those fantastic flavors meld, elevating the salad from good to unforgettable.
How to Serve Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Garnishes
Just before serving, sprinkle extra grated Parmesan cheese or more fresh herbs like basil or parsley to give the salad a beautiful, fresh finishing touch. If you want to add a little more crunch, toasted pine nuts or slivered almonds can also make a lovely topping, offering a nutty contrast to the soft pasta and veggies.
Side Dishes
This antipasto pasta salad pairs wonderfully with grilled chicken, seared shrimp, or even a crusty loaf of rustic bread. It’s a versatile side that complements barbecues and picnic spreads alike. You can also serve it alongside a simple green salad if you want to keep things light and refreshing.
Creative Ways to Present
Consider serving this salad in hollowed-out bread bowls for a fun, rustic presentation. Alternatively, pack it in individual mason jars for easy, portable lunches or as visually appealing party servings. The mix of colors and textures makes it perfect for festive gatherings, and serving it family-style in a large, shallow dish lets everyone dig in and enjoy the bounty together.
Make Ahead and Storage
Storing Leftovers
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe holds up beautifully in the fridge for up to 3 days. Make sure you store it in an airtight container to keep the ingredients fresh and the flavors vibrant. Give it a good stir before serving leftovers, as the vinaigrette might settle and the pasta can clump a little.
Freezing
While pasta salads generally don’t freeze well because of changes in texture, this recipe is best enjoyed fresh or refrigerated. Freezing can make the pasta mushy and cause the vinaigrette to separate, so it’s recommended to avoid freezing and instead plan to consume within a few days.
Reheating
This salad is best served cold or at room temperature to enjoy the fresh flavors and crisp textures. If you’d prefer it warmer, gently let it sit out for about 30 minutes to take the chill off, but avoid microwaving as it can melt the cheese and wilt the fresh herbs.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the salami or pepperoni and consider adding chickpeas, extra artichokes, or more roasted vegetables to keep the salad hearty and flavorful.
What type of pasta works best?
Short, sturdy shapes like rotini or penne are ideal because they hold the dressing well and mix effortlessly with the other ingredients without becoming mushy.
Can I use fresh herbs instead of dried in the vinaigrette?
Yes, fresh herbs can be used for an even brighter flavor, but use about three times the amount compared to dried herbs since dried are more concentrated.
How long can I prepare this salad in advance?
It’s best made a few hours ahead or the day before, allowing the flavors to blend perfectly. Just keep it chilled and toss again before serving.
Is this salad gluten-free?
It can be! Just swap the pasta for a gluten-free version and ensure other ingredients like the salami and vinaigrette components don’t contain hidden gluten.
Final Thoughts
There’s something so satisfying about an Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe that feels both indulgent and wholesome, vibrant yet comforting. I hope you enjoy making and sharing this dish as much as I do—it’s an effortless crowd-pleaser that truly shines in any gathering. Give it a try and watch it become a new favorite in your recipe rotation!
Print
Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-Inspired
Description
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is a vibrant, Italian-inspired cold salad perfect for potlucks or make-ahead lunches. Featuring al dente rotini or penne pasta combined with colorful marinated vegetables, olives, cheese, and salami, all tossed in a flavorful Parmesan herb vinaigrette, this salad offers a delightful balance of savory flavors and textures.
Ingredients
Main Salad Ingredients
- 12 oz rotini or penne pasta, cooked al dente and cooled
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup black or Kalamata olives, pitted and halved
- 1/2 cup cubed mozzarella or provolone cheese
- 1/2 cup salami or pepperoni, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or basil, chopped
Parmesan Herb Vinaigrette
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Prepare the Salad Ingredients: Cook 12 oz of rotini or penne pasta according to package instructions until al dente, then drain and cool completely. In a large bowl, combine the cooled pasta with 1 cup halved cherry tomatoes, 1 cup chopped marinated artichoke hearts, 1/2 cup sliced roasted red peppers, 1/2 cup pitted and halved black or Kalamata olives, 1/2 cup cubed mozzarella or provolone cheese, 1/2 cup chopped salami or pepperoni, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley or basil.
- Make the Parmesan Herb Vinaigrette: In a jar or small bowl, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon black pepper, and salt to taste until well combined.
- Toss the Salad: Pour the vinaigrette over the salad ingredients in the bowl. Toss thoroughly until every component is evenly coated with the dressing.
- Chill: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together for best taste.
- Serve: Before serving, toss the salad again and garnish with extra fresh herbs or Parmesan cheese as desired. Serve chilled.
Notes
- This salad holds up well in the fridge and is perfect for potlucks or make-ahead lunches.
- For a vegetarian version, omit the meat and add chickpeas or more vegetables to maintain protein and texture.
- Use fresh herbs for a brighter flavor if available.
- Adjust seasoning of the vinaigrette to taste before dressing the salad.
- Make sure to cool the pasta completely to avoid a soggy salad.
