Antipasto Pasta Salad with Smoked Mozzarella
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Loaded with salami, marinated artichokes, olives, roasted red peppers, and smoky mozzarella, this antipasto pasta salad is the kind of summer side dish that disappears fast at cookouts and parties. Tossed in a simple homemade Italian vinaigrette, it’s fresh, colorful, and packed with classic Italian-inspired flavor.
Perfect for Summer Cookouts
This Italian-style pasta salad takes everything people love about an antipasto platter and turns it into an easy make-ahead summer side. The combination of smoky mozzarella, savory salami, briny olives, fresh and marinated vegetables, and tender pasta makes it hearty enough for entertaining while still feeling fresh and vibrant.
It’s perfect for backyard BBQs, patio dinners, summer potlucks, or casual dinner parties with grilled chicken, burgers, or Italian sausages on the side.
Looking for more summer side dishes and easy entertaining recipes? Browse our summer salads and cookout collections for more seasonal favorites.
Why You’ll Love This Recipe
Ingredient Notes
Smoked mozzarella
Smoked mozzarella gives this pasta salad its signature flavor. It adds a subtle smoky richness that pairs especially well with the salami, olives, and marinated vegetables.
If you can’t find smoked mozzarella, try:
- provolone
- smoked gouda
- smoked scamorza
- fontina
- pecorino
Genoa salami
Genoa salami adds that classic antipasto flavor. Cutting slices into quarters instead of chunks gives the salad a more rustic, platter-inspired look.
Marinated artichoke hearts
These bring acidity and a lot of flavor to the salad. Quartered artichokes also make the finished pasta salad look extra colorful and layered.
Castelvetrano olives
Castelvetrano olives have a buttery flavor and bright green color that works especially well here, though any favorite green olive will work.
Roasted red peppers
Roasted peppers add sweetness and softness that balance the salty olives and salami.
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
Scroll down for the step-by-step photos, then grab the full recipe card at the end when you’re ready to cook!
1
make the pasta
Boil the pasta in generously salted water until al dente. Drain and rinse briefly under cool water.
2
Make the dressing
Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, honey, salt, and pepper.
3
Assemble the salad
Combine the pasta with the cheeses, salami, artichokes, olives, tomatoes, roasted red peppers, red onion, and parsley. Pour over the vinaigrette and toss until evenly coated.
4
chill & serve
Refrigerate for about 30 minutes before serving so the flavors have time to meld together. Finish with extra parsley and oregano.
Optional Add-Ins + Variations
A few easy ways to change it up:
- arugula or spinach
- toasted pine nuts
- shaved parmesan
- fresh basil
- sun dried tomatoes
- marinated mushrooms
- peperoncini
- cipollini onions
- peppadew peppers
- cannellini beans
- prosciutto ribbons
For a slightly lighter version, reduce the salami and add extra vegetables like cucumber or grilled zucchini.
Make Ahead + Storage
This pasta salad is great for making ahead and actually tastes even better after chilling for a bit.
- Make up to 1 day ahead
- Store covered in the refrigerator
- Refresh with a drizzle of olive oil or extra vinaigrette before serving
- Best enjoyed within 3 days
Serving Suggestions
Serve this pasta salad alongside:
- grilled Italian sausages
- burgers
- grilled chicken, steak, or fish
- crispy Italian chicken cutlets
- grilled vegetables
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Antipasto Pasta Salad with Smoked Mozzarella
Ingredients
For the pasta salad
- 16 ounces dry gemelli or fusilli pasta
- 8 ounces smoked mozzarella, cubed
- 8 ounces mozzarella pearls
- 8 ounces sliced Genoa salami, cut into quarters
- 12 ounces roasted red peppers, drained and sliced
- 12 ounces marinated artichoke hearts, drained and quartered
- 4 ounces Castelvetrano olives, pitted (or your favorite green olives!)
- 4 ounces black olives, pitted
- 1 pint grape or cherry tomatoes, halved
- ¼ small red onion, very thinly sliced
- ¼ cup fresh parsley, chopped
For the Italian vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 2 small garlic cloves, finely minced
- 1 teaspoon honey
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking. Let cool slightly.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey, oregano, salt, black pepper, and crushed red pepper flakes if using.
- In a large serving bowl, combine the cooked pasta, smoked mozzarella, mozzarella pearls, salami, roasted red peppers, artichoke hearts, Castelvetrano olives, black olives, tomatoes, red onion, and parsley.
- Pour the vinaigrette over the salad and toss gently until evenly coated.
- Refrigerate for 30 minutes before serving to let the flavors meld together. Toss again before serving and finish with extra parsley, a sprinkle of oregano, and freshly cracked black pepper if desired.
Recipe Notes
- Serves 10 to 12 people as a side serving
- Smoked mozzarella is usually found near specialty or deli cheeses rather than with shredded cheese. Provolone, smoked gouda, Pecorino, or fontina all work well as substitutes.
- Cook the pasta just to al dente so it holds up well after dressing.
- Chill the pasta salad for at least 30 minutes before serving for the best flavor.
- If making ahead, reserve a little extra vinaigrette to refresh the salad before serving.
- Thinly slice the red onion so it blends into the salad without overpowering the other ingredients.
- For a more antipasto-style presentation, serve on a large shallow platter and finish with extra olives, salami, parsley, and dried oregano.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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