Some recipes just feel like a warm hug. For me, this classic Antipasto Pepperoni Cold Pasta Salad is one of them. It’s the dish I remember from every family reunion and backyard potluck of my childhood, perfect alongside other comforting dishes like this bright and creamy lemon ricotta pasta.
The big glass bowl, always sitting in the center of the table, was a promise of good things. It’s a taste of home, pure and simple. I want to share that feeling with you today.
This isn’t just a pasta salad. It’s a celebration of classic Italian appetizer flavors, all tossed together in one easy, make-ahead dish. It’s the taste of a Sunday afternoon with family, all gathered around the kitchen table.
Recipe Overview
- Cuisine: Italian-American
- Category: Salad, Side Dish, Appetizer
- Prep Time: 25 minutes
- Cook Time: 10 minutes (for pasta)
- Total Time: 35 minutes (plus chilling)
- Servings: 8-10
The Story Behind This Classic Recipe
This recipe takes me right back to my grandma’s kitchen. She called it her “company salad.” It was her go-to for feeding a crowd without any fuss.
She’d pull it together while telling stories, her hands moving with a confidence that only comes from making something a hundred times. The scent of garlic and oregano would fill the air.
It was her way of turning simple cold cuts and pantry staples into a feast. Every bite was a little piece of her love and practicality, served up in a colorful, satisfying bowl.
What Makes This the *Traditional* Way
The traditional way is all about balance and big, honest flavors. We’re not trying to reinvent the wheel here. We’re honoring it.
It uses the classic, sturdy ingredients you’d find on any real antipasto platter. Think savory meats, sharp cheese, and tangy, pickled vegetables.
The dressing is a simple, vibrant vinaigrette. It soaks into the pasta and brings everything together. This is comfort food that’s meant to be shared, straight from the heart.
Antipasto Pepperoni Cold Pasta Salad Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Antipasto Pepperoni Cold Pasta Salad Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these ingredients is half the fun. You might already have most of them in your fridge or pantry right now.
- 1 lb (16 oz) rotini or fusilli pasta
- 8 oz pepperoni, cut into chunks
- 8 oz hard salami, cut into chunks
- 8 oz provolone cheese, cut into ½-inch cubes
- 1 (12 oz) jar marinated artichoke hearts, drained and chopped
- 1 (6 oz) jar sliced green olives, drained
- 1 (6 oz) jar sliced black olives, drained
- 1 cup cherry or grape tomatoes, halved
- 1 medium green bell pepper, diced
- 1 medium red onion, thinly sliced
For the Simple Dressing:
- ¾ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
How to Make It Just Like Grandma Did
Making this salad is a joyful process. It comes together quickly, leaving you time to enjoy your company.
- Cook the pasta in a large pot of well-salted water. Follow the package directions for “al dente.” Drain it well and rinse under cold water to stop the cooking. This keeps the pasta from getting mushy.
- While the pasta cooks, make the dressing. In a small bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, garlic, oregano, basil, salt, black pepper, and red pepper flakes until it’s well combined.
- In a very large mixing bowl, combine the cooled pasta, pepperoni, salami, provolone cheese, artichoke hearts, all the olives, tomatoes, bell pepper, and red onion.
- Pour the dressing over everything. Use a large spoon or spatula to gently toss the salad, making sure every single piece gets coated in that flavorful dressing.
- Cover the bowl tightly and refrigerate for at least 2 hours. I often make it the night before. This chilling time is magic. It lets all the flavors mingle and become one delicious, cohesive dish.
- Give it one final gentle stir before serving. Taste and add a little more salt or pepper if you think it needs it.
My Tips for Perfecting This Classic
A couple of small touches can make your salad absolutely perfect. Here’s what I’ve learned over the years.
First, don’t skip rinsing the cooked pasta with cold water. It cools it down fast and washes away excess starch. This prevents a gummy texture and keeps every bite distinct.
Second, let it rest. That chilling time in the fridge isn’t just a suggestion. It’s essential. The pasta soaks up the dressing, and the flavors from the meats, cheese, and veggies spread throughout the whole bowl. For another pasta dish that’s packed with savory, earthy flavors, you have to try this spinach mushroom pasta.
How to Store and Enjoy Later
This salad is a make-ahead dream. It actually gets better the longer it sits. Store any leftovers in an airtight container in the refrigerator.
It will stay fresh and delicious for 3 to 4 days. The vegetables will soften a bit, but the flavors will only grow richer and more comforting with each passing day.
Nutrition Notes
This is a hearty, satisfying dish. Here’s a basic look at what’s in a serving. Remember, these are estimates.
- Calories: ~450-500
- Protein: ~18g
- Carbohydrates: ~35g
- Fat: ~28g
- Saturated Fat: ~9g
- Fiber: ~3g
Your Questions About This Classic Recipe
You might have a question or two before you start. Here are answers to the ones I get asked most often.
Can I use different meats or cheeses?
Absolutely! That’s the beauty of this dish. You can use any classic Italian cold cuts you love. Try adding some cubed ham or mortadella. For cheese, mozzarella or a sharp cheddar are great swaps for the provolone.
My pasta salad seems dry after chilling. What happened?
The pasta absorbs the dressing as it sits. If it seems a bit dry when you take it out of the fridge, don’t worry. Just give it a good stir first. Then, you can drizzle a little extra olive oil and a splash of red wine vinegar over the top and toss again.
Can I make this vegetarian?
You sure can. Simply leave out the pepperoni and salami. Boost the veggies instead. Try adding roasted red peppers, chickpeas for protein, and maybe some pepperoncini for a tangy kick. It will still be wonderfully flavorful.
I hope this recipe finds its way to your table for many gatherings to come. It’s more than just food; it’s a tradition waiting to happen in your own kitchen.
Making it always fills my home with the same warm, welcoming feeling I remember from my grandma’s house. I know it will do the same for you. If you’re looking for another classic pasta shape to build a meal around, this simple penne pasta recipe is a fantastic starting point.
Did this recipe bring back memories for you? I’d love to hear your stories. Please let me know how it turned out in the comments below, and feel free to leave a rating!
