[Foodie Friday Recipe] Summer Antipasto Pasta Salad

This colorful antipasto pasta salad is refreshing, flavorful & almost too pretty to eat!

When the weather warms up, simple and colorful recipes become the stars of backyard barbecues, family potlucks, and easy weeknight dinners. This Antipasto Pasta Salad is one of those crowd-pleasing dishes that disappear quickly at every gathering. Packed with vibrant vegetables, tangy feta cheese, briny olives, and a homemade Italian vinaigrette, it delivers the perfect balance of fresh flavor and hearty satisfaction!

One of the best things about this recipe is how versatile and make-ahead friendly it is. The pasta soaks up the delicious dressing beautifully, making it an ideal choice for picnics, meal prep, or summer entertaining. Serve it chilled as a side dish alongside grilled vegetables, burgers, or chicken, or enjoy it as a light lunch on its own.

The homemade vinaigrette comes together in just minutes and adds a bright Mediterranean-inspired flavor that ties everything together perfectly!

Tip: Extra dressing will keep for 1-2 weeks in your refrigerator. The salad, once tossed, can be stored in the refrigerator for 3-4 days without losing freshness. Use whatever spiral pasta you have on hand (rotini, fusilli, cavatappi, etc.) I used tri-color in this recipe. The spirals capture the dressing beautifully!

Summer Antipasto Pasta Salad Recipe

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6

Salad Ingredients:

• 16 oz. spiral pasta of choice
• 1 pint ripe cherry tomatoes, quartered
• 1 large red onion, chopped finely
• 1 12-15 oz. can sweet corn, rinsed and drained (varies by brand)
• 1/2 pound feta cheese, crumbled
• 1 6 oz. jar pitted green olives, halved
• 1/4 – 1/2 c. arugula, to taste (optional)
• 1/4 c. shelled sunflower seeds or pistachios (optional)

Dressing Ingredients:

• 1/2 c. red wine vinegar
• 1 TB. sugar
• 1 TB. dried oregano
• 2 tsp. sea salt
• 1/2 tsp. black pepper
• 1 C. extra virgin olive oil

Directions:

1. Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions.

2. Drain the pasta and rinse with cold water.

3. Add pasta to a large mixing bowl. Add cherry tomatoes, onion, corn, olives, and feta cheese.

4. Gently stir to distribute ingredients.

5. To make dressing, add all ingredients to a medium bowl, mason jar or salad cruet. Whisk or shake until thoroughly combined.

6. Pour dressing over salad and enjoy! If desired, garnish with a handful of arugula and sunflower seeds or pistachios.

Tips for the Best Pasta Salad

• Tri-color rotini adds beautiful color and holds the dressing exceptionally well.
• Make the salad a few hours ahead of time to allow the flavors to blend together.
• Extra dressing can be stored in the refrigerator for 1–2 weeks.
• Once tossed, the salad stays fresh in the refrigerator for 3–4 days, making it excellent for meal prep.
• Add grilled chicken or chickpeas for extra protein if serving as a complete meal.

This refreshing antipasto pasta salad is the kind of recipe that fits effortlessly into summer living — easy to prepare, easy to transport, and always a hit at cookouts and potlucks!