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Pesto pasta salad in bowl

Fresh and Easy Antipasto Pesto Pasta Salad

Rotini pasta in a light pesto sauce, mixed with fresh mozzarella, Italian cold cuts, and fresh vegetables. This pesto pasta salad the perfect make-ahead side dish for your next holiday gathering or potluck.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Italian
Keyword: Healthy, potluck, side dish
Prep Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 372kcal

Ingredients

  • 16 ounces rotini pasta, regular or tri color
  • 3/4 cup pesto, store bought or homemade
  • 1/2 cup parmesan, grated or shredded
  • 2 tablespoons olive oil, add more to taste or preferred texture
  • 2 tablespoons white vinegar or white wine vinegar
  • 1 tablespoons lemon juice, fresh squeezed
  • 1/2 red pepper, diced
  • 1 green pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup jar roasted red pepper, drained and diced
  • 1 cup grape tomatoes, sliced in half
  • 1 tablespoon Italian seasoning, substitute a combination of basil, parsley, oregano, thyme, sage, and/or rosemary.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 16 ounces fresh mozzarella, cubed
  • 4 ounces thick cut genoa salami, cubed
  • 4 ounces thick cut ham, cubed
  • 4 ounces thin Soppressata, sliced into thin strips or diced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Cook the Pasta & Drain: Cook the pasta al dente according to the package instructions. Rinse the pasta under cold water, transfer to a large bowl, and toss with one tablespoon of olive oil. Let the pasta cool.
  • Mix All Ingredients: Add the remaining ingredients to the bowl and toss to combine.
  • Let the Pasta Salad Rest: Cover the bowl or transfer to an airtight container and place in the refrigerator for at least two hours. The pasta salad can be stored in the refrigerator for up to five days.
    After the pasta has a chance to soak up some of the oil and pesto, you may want to add more oil to taste.

Notes

  • Substitutions:
    • Shredded parmesan for grated 
    • Fresh mozzarella balls, sliced in half for cubed mozzarella
    • Swap out any of the meats for pepperoni, extra ham, prosciutto, or your other favorite Italian cold cuts. 
    • Leave out the roasted red peppers if you can't find them and swap them for the other half of the fresh red pepper. 
    • Swap rotini for your favorite gluten free or whole wheat pasta 
  • Before serving the pasta salad, add another tablespoon or two of olive oil to refresh the pasta salad. The pasta soaks up the pesto and moisture. 
  • Additions:
    • Add 1/4 to 1/2 cup of sliced green or black olives 
    • Add a tablespoon of roasted garlic, finely minced 
    • Add a quarter cup of roasted pine nuts for a little crunch 
    • Add a dash of hot sauce to give the pasta salad a bit of a zing 

Nutrition

Calories: 372kcal