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antipasto pasta salad
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5 from 1 vote

Antipasto Pasta Salad

Prep Time10 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: antipasto, pasta salad
Servings: 6


Pasta Salad Ingredients

  • ½ cucumber, diced
  • 6 ounces grape tomatoes, chopped
  • 6 ounces pepperoncini peppers, stems removed, chopped
  • ¼ cup purple onion, chopped
  • ½ pound salami, cut into bite sized pieces
  • ½ pound pepperoni, cut into bite sized pieces
  • 6 ounces blue cheese crumbles
  • 1 pound capanelle pasta, cooked according to package directions

Dressing Ingredients

  • 2 tablespoons pepperoncini pepper juice (from jar)
  • 8 tablespoons apple cider vinegar, divided
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons mayo
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flake


  • Cook pasta according to package directions. 
  • While the pasta is cooking, whisk together 2 tablespoons juice from pepperoncini peppers, 5 tablespoons apple cider vinegar, 6 tablespoons extra virgin olive oil, 4 tablespoons mayo, 1/2 teaspoon each of garlic powder, salt, black pepper, and red pepper flake, set aside.
  • When the pasta is cooked and drained, toss it with the 3 remaining tablespoons of apple cider vinegar.  Arrange the pasta on a rimmed baking sheet. Place the pasta in the fridge for about 30 minutes to cool.
  • When the pasta is cool, toss it together with chopped cucumber, tomatoes, pepperoncini peppers, diced onion, salami, pepperoni, and blue cheese crumbles.
  • Pour the dressing in and toss to coat. Cover the pasta salad and chill for about 45 minutes before serving.