Antipasto-Inspired Pasta Salad with Homemade Italian Vinaigrette
This vibrant pasta salad is loaded with Mediterranean flavors—juicy tomatoes, tangy feta, sweet corn, and briny olives—all tossed in a zesty Italian vinaigrette. It’s colorful, refreshing, and perfect for everything from picnics to light dinners.
Equipment
- Large pot
- Colander
- Mixing bowls
- Mason jar or salad cruet
- Cutting board and knife
Ingredients
Salad
- 16 ounces spiral pasta (rotini, fusilli, or cavatappi)
- 1 pint cherry tomatoes, quartered
- 1 large red onion, chopped
- 1 (12–15 oz) can sweet corn, rinsed and drained
- ½ pound feta cheese, crumbled
- 1 (6 oz) jar pitted green olives, halved
- ¼–½ cup fresh arugula (optional)
- ¼ cup pistachios (optional, for crunch)
Dressing
- ½ cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 cup extra virgin olive oil
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain and rinse under cold water to stop cooking.
- Assemble the salad – Transfer cooled pasta to a large mixing bowl. Add cherry tomatoes, onion, corn, olives, and feta cheese. Toss gently to combine.
- Prepare the vinaigrette – In a mason jar or small bowl, whisk (or shake) together vinegar, sugar, oregano, salt, pepper, and olive oil until emulsified.
- Dress the salad – Pour dressing over pasta mixture and toss until evenly coated.
- Garnish & serve – Add arugula and pistachios just before serving, if desired. Enjoy immediately or refrigerate to let flavors meld.
Notes
Pro Tips & Variations
- Make extra dressing—it keeps for up to 2 weeks refrigerated.
- The salad holds up well in the fridge for 3–4 days, making it perfect for meal prep.
- Try using tri-color pasta for extra visual appeal.
- Swap feta for fresh mozzarella or provolone cubes for a classic antipasto flavor.
- Add cured meats (salami, pepperoni, or prosciutto) to make it heartier.