The loaded antipasto pasta salad that's a meal in a bowl — and the first thing gone at every potluck. Spiral pasta packed with salami, mini mozzarella, cherry tomatoes, bell peppers, olives and red onion, all tossed in a zesty Italian dressing. It's hearty, colorful, totally make-ahead, and feeds a crowd with ease.
Fun fact: "antipasto" literally means "before the meal" in Italian — the cured meats, cheeses and marinated vegetables served as a starter. This salad turns that whole spread into one big shareable bowl.
Why this recipe works
- BRINY mix-ins season it. Salami, olives and pepperoncini add salt and tang so you need less dressing.
- RINSE and cool the pasta. Cold, rinsed pasta keeps the salad from turning gummy.
- MARINATE. Chilling lets the pasta drink up the Italian dressing for full flavor.
Nutrition information
- Calories: 380 kcal per serving
- Protein: 15 g
- Carbohydrates: 34 g
- Fat: 20 g
- Saturated Fat: 7 g
- Fiber: 2 g
Pro tips for the best italian pasta salad with salami
- Reserve dressing. Pasta soaks up dressing as it chills — keep some back to refresh before serving.
- Swap the meat. Pepperoni, prosciutto or capicola all work in place of salami.
- Add greens. Baby spinach or arugula folded in just before serving adds freshness.
- Make ahead. Even better the next day — ideal for prepping ahead of a party.
Frequently asked questions
Can I make this the day before?
Yes — it's better made ahead. Reserve a little dressing to toss in before serving since the pasta absorbs it.
What pasta holds up best?
Sturdy shapes like rotini, fusilli or penne grip the dressing and stay firm.
How long does it keep?
3-4 days refrigerated. Keep it cold at gatherings (no more than 2 hours out).
Can I make it vegetarian?
Yes — skip the salami and add extra mozzarella, chickpeas or marinated artichokes.
What dressing is best?
A good zesty Italian dressing, or homemade olive oil, red wine vinegar, garlic and Italian herbs.
