If there’s one dish that always shows up and shows out at a summer get-together, it’s pasta salad. But not just any pasta salad—I’m talking about one that checks all the boxes: hearty, fresh, tangy, salty, crunchy, and just plain satisfying. Colorful antipasto salad is refreshing and flavorful, and almost too pretty to eat.

Whether you serve this as a first course, a luncheon entrée, or as a light dinner, it will be just perfect. The homemade Italian vinaigrette is extremely easy to make and whips up in minutes. With a gorgeous medley of veggies, cheese, olives, and a bold red wine vinaigrette that will have everyone going back for seconds (and thirds—no judgment here).

Whether you’re hosting a backyard BBQ, packing a picnic, or meal-prepping for the week ahead, this recipe has your name written all over it. So grab a big bowl and let’s get into it!

Also Read: Tortellini Antipasto Salad, The Crowd-Pleasing Pasta Salad

Why You’ll Love This Antipasto Pasta Salad

Let’s start with the obvious: it’s absolutely delicious. This salad brings together the classic flavors of an antipasto platter (hello, olives, cheese, and veggies!) with the comfort of perfectly cooked pasta. It’s tangy and savory with just the right hint of sweetness from the corn and red wine vinegar dressing.

Plus, it’s:

Easy to make – Boil pasta, chop some stuff, mix and shake. That’s it.
Great for a crowd – Makes a huge batch, perfect for potlucks or family dinners.
Make-ahead friendly – The flavors get even better the longer they sit.
Customizable – You can totally play around with ingredients based on what you have.

Now let’s break down exactly what goes into this dreamy dish.

How To Make Antipasto Pasta Salad

Ingredients For Antipasto Pasta Salad

For The Salad:
16 oz. spiral pasta – Think rotini, fusilli, or any pasta that holds dressing well. You want all those little grooves to soak up the goodness.
1 pint cherry tomatoes, quartered – Juicy and fresh. They add a sweet-tart burst to every bite.
1 large red onion, chopped – Adds sharpness and crunch. If raw onion is too much for you, you can soak them in cold water first to mellow them out.
1 can (12-15 oz.) sweet corn, rinsed and drained – That little pop of sweetness balances the saltiness of the olives and feta.
1/2 pound feta cheese, crumbled – Creamy, salty, tangy—aka the holy grail of pasta salad cheese.
1 jar (6 oz.) pitted green olives, halved – Briny and bold, these give major antipasto vibes.
1/4 to 1/2 cup arugula (optional) – A peppery bite that adds color and freshness. Totally up to you.
1/4 cup pistachios (optional) – For crunch and a slightly sweet nuttiness that elevates the whole salad.
For The Dressing:
1/2 cup red wine vinegar – The base of our zippy vinaigrette.
1 tablespoon sugar – Just enough to cut through the acidity.
1 tablespoon dried oregano – Classic Italian flavor that ties everything together.
2 teaspoons sea salt – Seasoning is key!
1 teaspoon black pepper – A little kick.
1 cup extra virgin olive oil – Rich, smooth, and the perfect carrier for all those seasonings.

Step-By-Step Guide For Making Antipasto Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Once it’s bubbling, toss in your spiral pasta and cook until al dente. You want the noodles to still have a little bite—they’ll soften a bit more once they soak up that dressing.

Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Nobody wants warm pasta salad. Set it aside.

Step 2: Chop and Toss

Grab your biggest mixing bowl (trust me—you’re gonna need it). Toss in your quartered cherry tomatoes, chopped red onion, sweet corn, olives, and crumbled feta. Add your cooled pasta and gently stir everything together until well combined.

If you’re going with the arugula and pistachios, you can stir them in now or save them as a garnish later for extra texture and flair.

Step 3: Make the Dressing

This part is so easy. In a small bowl, mason jar, or salad cruet, combine the red wine vinegar, sugar, oregano, sea salt, pepper, and olive oil. Shake it up or whisk it until everything is fully emulsified.

It’ll smell amazing—tangy, herby, and just the right amount of sweet.

Tip: Extra dressing will keep for 1-2 weeks in your refrigerator. The salad once tossed, can be stored in the refrigerator for 3-4 days without losing freshness. Use whatever spiral pasta you have on hand (rotini, fusilli, cavatappi, etc.) I used tri-color in this recipe. This spirals capture the dressing beautifully.

Step 4: Dress It Up

Pour the dressing over your salad and give it a good toss to coat every last noodle and veggie in that delicious vinaigrette.

You can serve it right away, but if you have the time, let it chill in the fridge for an hour or so. That gives all the flavors time to mingle and soak into the pasta. Right before serving, sprinkle in your arugula and pistachios (if you haven’t already) and maybe even a pinch more feta on top because… why not?

Tips and Tricks:

Make it a meal: Add grilled chicken, salami, or even chickpeas if you want to bulk it up with some protein.
Switch it up: Don’t have green olives? Use kalamata. Not a fan of feta? Try mozzarella pearls or shaved parmesan.
Pasta shape matters: Go for something that has grooves or twists so the dressing clings to it—this is not the time for spaghetti.
Let it marinate: Like most pasta salads, this one tastes even better after sitting for a bit. It’s a great make-ahead option.
Meal prep win: Store leftovers in an airtight container in the fridge. It’ll last about 3-4 days, and the flavors just keep getting better.

This Antipasto Pasta Salad isn’t just a side dish—it’s the dish that brings people together. It’s colorful, packed with flavor, and so easy to throw together that you’ll wonder why you ever bought the store-bought stuff.

Next time you’re craving something fresh but hearty, give this recipe a try. You’ll have a new go-to for all your summer potlucks, lazy lunches, and sunny weekend dinners. Now excuse me while I go sneak another forkful from the fridge.