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Antipasto Pasta Salad - :: The perfect picnic salad with herbed salami, fresh mozzarella, red onion, and feta cheese! Don't forget the shallot balsamic vinaigrette! All made in one bowl.

Antipasto Pasta Salad

  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Italian


It’s not an oxymoron – it’s a happy hour platter in a pasta salad! Packed with olives, cheese, and salami, and a balsamic shallot vinaigrette this will be a hit at your next picnic or happy hour!


Units Scale
  • 1 pound Penne Pasta
  • 6 ounces Herb Crusted or Deli Salami, sliced into quarters
  • 1/2 cup Red Onion, thinly sliced
  • 1/4 cup Roasted Red Pepper, chopped
  • 15 Mini Fresh Mozzarella Balls (Bocconcini), sliced in half
  • 1/2 cup Crumbled Feta
  • 1/3 cup Olive Oil
  • 1/3 cup Balsamic Vinegar
  • 23 cloves Garlic, minced
  • 3 Tbsp Shallots, minced
  • Salt/Pepper
  • 1/2 tsp Red Pepper Flakes
  • 1 Tbsp Italian Seasoning
  • 1 1/2 cups Black and Green Olive mix


  1. In a large pot, bring heavily salted water to a boil. Prepare pasta according to package directions.
  2. While the pasta is cooking, prepare other ingredients, chopping red peppers, salami, mozzarella, etc. Set ingredients aside.
  3. When pasta is done, drain and immediately rinse with cold water until pasta is cold. Set aside.
  4. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, shallots, salt and pepper to taste, red pepper flakes, and Italian Seasoning. 
  5. Add all remaining ingredients and pasta to the mixing bowl and fold the ingredients together until evenly mixed.
  6. Cover and place in the fridge to allow the flavors to meld for at least one hour.
  7. Mix once more prior to serving.

Keywords: antipasto salad, italian pasta salad, antipasto