This Antipasto Pasta Salad takes all the classic flavors of Italian antipasto and turns them into a hearty lunch or easy side dish. Instead of arranging cured meats, cheeses, and marinated veggies on a platter as an appetizer, I toss everything together with tender pasta and a zesty Italian dressing. It’s fresh enough for summer cookouts but is also a smart way to use up leftover cheese and cured meats after a party! The mix of salty olives, artichokes, and creamy mozzarella makes it colorful, delicious, and satisfying, and you can easily swap in whatever you’ve got on hand.
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Easy Antipasto Pasta Salad Recipe
This recipe is the best combination of an antipasto salad and a pasta salad, and it takes me right back to my childhood. One vivid memory I have is of my Nana and Papa taking my family out to dinner at “Spumoni’s”, a family-owned Italian restaurant in New England. My Nana always ordered the antipasto with extra anchovies. Of course, this made her granddaughters cringe at the time, but I remember trying to be brave enough to try the anchovies. It never happened (and I’m still not a fan, to be honest!), so I stuck to ordering mountains of pasta instead. This antipasto pasta salad incorporates all the things I love about this memory and leaves off the things I didn’t. 😉
Nana and Papa treating us to dinner was certainly cheaper, but this recipe feeds a crowd for just $1.42 per serving. I’m okay with that price tag for a trip down memory lane and a bunch of full bellies at my family cookout!
Budget-Saving Tips
- Some stores sell the ends and off-cuts of deli meats, like ham or other cold cuts, at a discount. Since you’ll be chopping them up for this antipasto pasta salad anyway, they’re the perfect budget-friendly swap!
- Keep an eye out for manager’s specials or markdowns on deli meats, cheeses, and jarred goods. They’re often nearing their sell-by date but still perfectly good to use in this recipe if you’re planning to enjoy it within a day or two.
Antipasto Pasta Salad
Servings 11 servings (~1.5 cups each)Ingredients
- 1 lb. penne pasta ($0.98)
- ½ ham steak (a little over ¼ lb., $1.88)
- 7 slices pepperoni ($1.32)
- 6 oz. mozzarella ball ($2.74)
- 1 tomato (vine ripened, $0.64)
- 1 clove garlic ($0.04)
- ¼ cup pitted black olives ($0.98)
- ½ red onion ($0.36)
- ½ a 13.75 oz. can quartered Artichoke hearts ($1.29)
- 16 fl oz. Giardiniera mix (including all juice from the jar, $2.87)
- ¾ cup Parmesan cheese (grated, $1.35)
- 1 cup Italian Dressing ($0.79)
- ¼ cup pepperoncini peppers (whole (optional) $0.48)
- salt (to taste, $0.02)
- black pepper (to taste (freshly cracked), $0.03)
Instructions
- Gather your ingredients.
- Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
- Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
- Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
- Add grated Parmesan cheese and Italian dressing.
- Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.
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Equipment
- Sauce Pan
- Large Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Antipasto Pasta Salad step-by-step photos
Gather all of your ingredients.
Boil the pasta: Cook 1 lb. penne pasta following the package directions until al dente (about 12 minutes). Once cooked, rinse the pasta with cold water and set it aside.
Prep the salad ingredients: Cube ½ a ham steak, chop 7 slices pepperoni, dice the 6 oz. mozzarella ball, remove the seeds and dice 1 tomato, mince 1 garlic clove, chop ¼ cup pitted black olives, and dice ½ a red onion.
Assemble the pasta salad: Add the cooked pasta, artichoke hearts (half of a 13.75 oz. can), 16 fl oz. jar of Giardiniera mix (including all the juice!), and all ingredients from the previous step to a large bowl. Toss to combine.
Now add ¾ cup grated Parmesan cheese and 1 cup of Italian dressing.
Toss again to coat your Italian antipasto pasta salad in the dressing and cheese. Add ¼ cup pepperoncini peppers on top. You can also season with salt and pepper to taste, but I skipped this as the brine from the pickled veggies was salty enough! Serve and enjoy.
What Else Can I Add?
I included as many classic antipasto ingredients as I could in this recipe, so you get the traditional flavor in every bite. That said, it’s easy to swap in what you already have. Change up the meats and cheeses, or toss in other veggies from your fridge…it all works! Here are some things you can add:
- Torn fresh basil leaves
- Minced parsley
- Diced salami
- Fresh bell peppers (deseeded and chopped)
- Any salad green you like (an Italian salad mix, iceberg lettuce, spinach, etc.)
- Pickled jalapeños
- Roasted red peppers
- Red pepper flakes
- Anchovies
- Leftover grilled chicken
- Capers
Storage Instructions
This antipasto salad with pasta will keep in the fridge for up to 3–4 days, depending on how fresh your ingredients are. Keep in mind that the dressing will soak into the pasta and make it softer over time. If you’re making it ahead of time for an event, you can wait to add the dressing and Giardiniera mix (with the juice) until just before serving. Give everything another toss before enjoying again.
