Antipasto Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1/2 teaspoon kosher salt, plus additional for salting pasta water

1 pound fusilli 

1/2 cup olive oil 

1/4 cup white wine vinegar 

1 tablespoon chopped fresh oregano 

1 teaspoon honey 

4 tablespoons grated Parmesan 

Freshly ground black pepper 

One 12-ounce jar marinated artichoke hearts, drained and chopped 

One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips 

One 4.6-ounce jar Kalamata olives, drained and chopped 

8 ounces fresh mozzarella, cut into cubes 

4 ounces sliced salami, cut into quarters 

2 tablespoons torn fresh basil 


  1. Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  2. Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.