Antipasto-Inspired Pasta Salad with Homemade Italian Vinaigrette

If you’re looking for a dish that’s vibrant, full of Mediterranean flavors, and easy to make ahead, this Antipasto-Inspired Pasta Salad with Homemade Italian Vinaigrette is it. With juicy tomatoes, briny olives, sweet corn, tangy feta, and a zesty dressing, this salad brings the best of Italy right to your table.

It’s colorful, refreshing, and endlessly versatile—perfect for summer picnics, potlucks, weekday lunches, or light dinners. The best part? It can be made ahead and tastes even better the next day.

My Love Affair with Antipasto Flavors

I’ve always loved antipasto platters—those spreads of olives, cheeses, vegetables, and sometimes cured meats that you often see at Italian restaurants. They’re salty, savory, tangy, and satisfying. One day, I thought, Why not put all those flavors into a pasta salad?

That’s how Antipasto-Inspired Pasta Salad with Homemade Italian Vinaigrette recipe was born. It combines everything I adore about antipasto but makes it heartier by adding pasta and binding it all together with a homemade Italian vinaigrette. It quickly became a go-to for potlucks and BBQs—there are never leftovers when I bring this dish.

Why You’ll Love This Antipasto-Inspired Pasta Salad Recipe

You’ll love this Antipasto-Inspired Pasta Salad because it’s flavorful, versatile, and perfect for any occasion. Here’s why it stands out:

Big, Bold Flavors

Every bite is exciting! The briny olives, tangy feta, and zesty dressing combine with fresh veggies to create a salad that’s bursting with flavor. It’s anything but boring.

Perfect Make-Ahead Dish

This salad actually improves after chilling, allowing the flavors to meld together. It’s great for entertaining or meal prep, because you can make it hours—or even a day—before serving.

Customizable

You can swap in different veggies, cheeses, or proteins to suit your taste. Add salami, cherry tomatoes, or mozzarella balls—make it exactly how you like it.

Versatile Serving

Serve it as a main dish, side dish, or picnic-ready salad. It fits almost any meal situation, from casual lunches to holiday buffets.

Feeds a Crowd

The recipe makes generous portions and can easily be scaled up for larger gatherings, making it a go-to for parties or family meals.

Gather Your Ingredients

Salad Base

• 16 ounces spiral pasta (rotini, fusilli, or cavatappi) – Holds the vinaigrette beautifully with all its nooks and curves.
• 1 pint cherry tomatoes, quartered – Juicy sweetness that balances salty elements.
• 1 large red onion, chopped – Adds sharp bite and vibrant color.
• 1 can (12–15 oz) sweet corn, rinsed and drained – A hint of natural sweetness.
• ½ pound feta cheese, crumbled – Creamy, tangy richness to balance the vinaigrette.
• 1 jar (6 oz) pitted green olives, halved – Briny pop of flavor; reminiscent of true antipasto.
• ¼–½ cup fresh arugula (optional) – Peppery freshness that lightens the salad.
• ¼ cup pistachios (optional) – Adds crunch and a nutty depth.

Homemade Italian Vinaigrette

• ½ cup red wine vinegar – Bold and tangy base.
• 1 tablespoon sugar – Softens the acidity of vinegar.
• 1 tablespoon dried oregano – Earthy, herby flavor typical of Italian cooking.
• 2 teaspoons sea salt – Enhances all the flavors.
• 1 teaspoon black pepper – Adds gentle spice.
• 1 cup extra virgin olive oil – Smooth richness and authentic Mediterranean taste.

Cooking These Is Easier Than You Think

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente, following package instructions. Drain and rinse under cold water to stop cooking.

Step 2: Assemble the Salad

Transfer cooled pasta to a large mixing bowl. Add cherry tomatoes, onion, corn, olives, and feta. Toss gently.

Step 3: Prepare the Vinaigrette

In a mason jar or small bowl, whisk (or shake) together red wine vinegar, sugar, oregano, salt, pepper, and olive oil until emulsified.

Step 4: Dress the Salad

Pour vinaigrette over the pasta mixture. Toss until evenly coated.

Step 5: Garnish & Serve

Sprinkle in arugula and pistachios, if using, just before serving. Serve immediately or refrigerate to let flavors meld.

Cooking Tips & Techniques

Cool the Pasta Well – Warm pasta will soak up too much dressing and get mushy.

Make Extra Dressing – It keeps for up to 2 weeks in the fridge.

Let It Rest – The salad tastes even better after a few hours of chilling.

Use Quality Olive Oil – Since the dressing is simple, the oil’s flavor makes a difference.

Balance Flavors – Taste before serving—add more salt, pepper, or vinegar if needed.

Recommended Equipment

Large pot – For cooking pasta.

Colander – To drain and rinse pasta.

Mixing bowls – For combining salad ingredients.

Mason jar or salad cruet – Perfect for shaking up vinaigrette.

Cutting board & knife – For prepping vegetables.

How to Serve It

This pasta salad is incredibly versatile:

• At a picnic – Stays fresh when chilled in a cooler.
• For dinner parties – Bright and colorful, it looks stunning on the table.
• As a lunch meal prep – Pack into containers for ready-to-go lunches.
• As a main dish – Just add some grilled chicken, shrimp, or salami.

Pair With

Easy Garlic Chicken Stir-Fry – Dinner in 20 Minutes!

Quick, savory, and full of garlicky flavor, this adds a hot protein-based dish that balances the cold pasta salad beautifully. Great for turning it into a full dinner.

Roasted Golden Beet and Goat Cheese Salad

The earthy sweetness of beets and tangy goat cheese offer a flavor contrast while keeping things fresh and colorful at the table.

Sparkling Blackberry Basil Cocktail – A Refreshing & Elegant Sip!

The fruity sparkle and herbal touch refresh your palate and pair nicely with the pasta salad’s Mediterranean-style flavors.

Soft Strawberry Jam Thumbprint Cookies – Buttery, Fruity, Irresistible!

A light, fruity dessert that complements the freshness of the pasta salad without being too heavy. Perfect for lunch spreads or picnics.

Cheesy Potato Cobbler – A Comforting, Cheesy Twist on a Classic!

If you want a heartier side, this warm and cheesy bake pairs surprisingly well, offering comfort food richness alongside the brightness of the salad.

With this set, your pasta salad can shift from light and summery (paired with salad, cocktail, and cookies) to comforting and cozy (paired with garlic stir-fry and cheesy cobbler).

Diet-Friendly Options

Vegetarian – Recipe is naturally vegetarian as written.

Gluten-Free – Use gluten-free pasta.

Vegan – Skip feta or replace with plant-based cheese.

Low-Carb – Swap pasta for zucchini noodles or chickpea pasta.

Nut-Free – Skip pistachios or replace with roasted chickpeas for crunch.

Best Ways to Store

Refrigerate – Keeps in the fridge for 3–4 days.

Meal Prep – Store in portioned containers for quick grab-and-go lunches.

Refresh Before Serving – Toss with a splash of extra vinaigrette if the pasta absorbs too much.

Recipe Variations

Cheese Swap – Try mozzarella pearls, provolone, or Parmesan shavings.

Protein Additions – Salami, pepperoni, prosciutto, or grilled shrimp.

Veggie Boost – Add bell peppers, cucumbers, or roasted zucchini.

Nuts & Seeds – Use sunflower seeds, pine nuts, or almonds instead of pistachios.

Herb Twist – Add fresh basil or parsley for a garden-fresh pop.

FAQ: Your Top Questions Answered

This Antipasto-Inspired Pasta Salad with Homemade Italian Vinaigrette is more than just a side dish—it’s a flavor-packed, versatile recipe that brings a little Mediterranean sunshine to your table. Easy to make, perfect for sharing, and endlessly adaptable, it’s bound to become a favorite in your home too.

Whether you’re serving it at a picnic, packing it for lunch, or enjoying it as a light dinner, this salad delivers bold flavor and vibrant color every time.