With Memorial Day approaching and summer just around the corner, an easy, crowd-pleasing dish is always welcome. This Antipasto Pasta Salad is perfect for picnics, cookouts, potlucks, or a simple family dinner after a day by the pool. It’s fresh, colorful, and versatile—plus it’s quick to make and stores well for leftovers.
Summer schedules fill up fast with holidays, graduation parties, and backyard gatherings. When you need a simple dish that’s both satisfying and easy to transport, this Antipasto Pasta Salad is one to keep in your summer repertoire. It takes minimal hands-on time, can be made ahead, and appeals to adults and kids alike.
I love meals that let me enjoy the weather instead of standing in the kitchen. If we’re spending the evening by the pool, a dish like this is ideal: make it quickly, serve it chilled, and spend more time relaxing with family and friends.
This Antipasto Pasta Salad is family-friendly, meaning it’s satisfying for adults and simple enough for picky kids. I’ve made it for my family several times and it’s always a hit. If someone doesn’t like a specific ingredient—my daughter sometimes avoids banana peppers—simply leave that ingredient out of the main bowl and add it to individual servings as needed.
This salad serves about four as a dinner with some leftovers for lunch. If you’re feeding a larger crowd, double the recipe. It’s a great potluck dish because it travels well and tastes fresh even after sitting at room temperature for a while.
For dressing, we often use a simple balsamic vinaigrette—tangy and light—but kids frequently prefer Ranch, so offer both if you’re serving a mixed crowd. The vinaigrette below is easy to whisk together in minutes and complements the salty, savory flavors of the antipasto ingredients.
If you’re planning desserts for Memorial Day or the Fourth of July, consider a festive treat like a candy-topped cake with red, white, and blue decorations—something simple and celebratory that pairs well with this salad.
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Antipasto Pasta Salad
Ingredients
- 8 ounces whole wheat pasta
- ½ pound ham, diced
- ⅓ cup pepperoni, diced
- 2 cups grape tomatoes, sliced
- 1 sweet bell pepper, diced
- 1 cup mozzarella cheese, cubed
- ⅓ cup black olives, sliced
- 2 cups dark salad greens
- Banana peppers (optional)
Balsamic Vinaigrette Ingredients
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon garlic powder
- Pinch of Italian seasoning
Instructions
- Cook the pasta according to the package directions. Drain and allow it to cool.
- While the pasta cools, dice the ham and pepperoni, slice the grape tomatoes, dice the bell pepper, and cube the mozzarella.
- In a large bowl, combine the cooled pasta with the ham, pepperoni, tomatoes, bell pepper, mozzarella, black olives, dark salad greens, and banana peppers if using. Toss gently to combine.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic powder, and Italian seasoning until emulsified.
- Drizzle the vinaigrette over the salad, toss to coat evenly, and serve. If you prefer, offer dressing on the side so guests can add their desired amount.
Nutrition information is approximate and should be used as a general guide.