How to Make the Best Antipasto Pasta Salad with Mozzarella Balls

Looking for a colorful, flavor-packed dish that’s perfect for parties, picnics, or easy weekday meals? This Delicious Antipasto Pasta Salad with Mozzarella Balls is a refreshing spin on classic antipasto, loaded with juicy cherry tomatoes, creamy mozzarella balls, marinated artichokes, briny olives, and roasted red peppers—all tossed in a zesty homemade dressing. It’s hearty, vibrant, and satisfying enough to serve on its own or as a delicious side.

The best part? It’s totally pork-free and alcohol-free, making it ideal for a wide range of dietary needs. Whether you’re prepping ahead or serving fresh, this pasta salad delivers bold flavor with minimal effort. Plus, it stores well, travels easily, and tastes even better the next day!

Why You’ll Love This Antipasto Pasta Salad

This antipasto pasta salad is a total crowd-pleaser—and here’s why. First, it’s incredibly easy to make. Just boil pasta, chop veggies, mix, and enjoy! Second, it’s bursting with flavor: creamy mozzarella, crisp veggies, briny olives, and tangy dressing make every bite exciting.

It’s also completely customizable. Keep it vegetarian or add grilled chicken or chickpeas for protein. Use gluten-free pasta or toss in extra greens like arugula or spinach. The flavor possibilities are endless.

Perfect for potlucks, meal prep, or summer gatherings, this dish is quick, fresh, and full of Mediterranean flair—without any salami, pork, or wine-based ingredients. You’ll love how easy, delicious, and versatile this pasta salad truly is.

What You’ll Need Antipasto Pasta Salad

To make this Delicious Antipasto Pasta Salad with Mozzarella Balls, you’ll need a mix of pantry staples, fresh ingredients, and a few Mediterranean-inspired add-ins. Everything is easy to find at your local grocery store, and you may already have most of these items on hand!

Here’s a quick breakdown of the ingredients:

• 12 oz rotini or fusilli pasta – Holds the dressing well and gives the salad great texture.
• 1 cup cherry tomatoes (halved) – Adds sweetness and juiciness.
• 1 cup mozzarella balls (bocconcini or ciliegine) – Soft, creamy, and perfectly bite-sized.
• 1 cup canned artichoke hearts (quartered, in water or brine) – Drained and chopped.
• ¾ cup roasted red bell peppers (chopped) – For a smoky-sweet flavor.
• ½ cup black olives or Kalamata olives (sliced) – Adds salty depth.
• ½ cup cucumber (diced) – For a cool crunch.
• ¼ cup red onion (finely diced) – Optional, for a bit of sharpness.
• ¼ cup fresh parsley or basil (chopped) – Adds brightness and freshness.

For the Dressing:

• ⅓ cup olive oil – Smooth, rich base.
• 3 tbsp red wine vinegar – For acidity (alcohol-free; safe and commonly used).
• 1 tsp Dijon mustard – Helps emulsify and adds a tangy note.
• 1 garlic clove (minced) – For flavor depth.
• ½ tsp dried oregano – A classic Italian herb.
• Salt and pepper to taste

These ingredients combine to create a fresh, tangy, creamy, and slightly briny pasta salad that’s both satisfying and easy to adjust to your preferences. If you don’t like red onions, swap in green onions or skip them altogether. No cherry tomatoes? Use grape tomatoes or chopped Roma.

You can also make it gluten-free by swapping in gluten-free pasta or increase the protein by adding grilled chicken or turkey sausage (no pork, of course!). The salad works wonderfully cold, warm, or at room temperature, making it a versatile choice all year round.

How to Make Antipasto Pasta Salad

Making this Antipasto Pasta Salad is quick and straightforward. You’ll be enjoying your vibrant, flavor-packed dish in just a few easy steps!

Step-by-step instructions:

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add 12 oz rotini and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
2. Prep the vegetables
   While the pasta cooks, halve 1 cup cherry tomatoes, chop 1 cup artichoke hearts, ¾ cup roasted red peppers, and dice ½ cup cucumber and ¼ cup red onion (if using). Slice ½ cup olives, and chop ¼ cup fresh parsley or basil.
3. Make the dressing
   In a small bowl or jar, whisk together:
   • ⅓ cup olive oil
   • 3 tbsp red wine vinegar (or apple cider vinegar if preferred)
   • 1 tsp Dijon mustard
   • 1 minced garlic clove
   • ½ tsp dried oregano
   • Salt and pepper to taste
4. Assemble the salad
   In a large mixing bowl, combine the cooled pasta, prepped veggies, and 1 cup mozzarella balls. Pour the dressing over the top and toss everything until well coated.
5. Chill and serve
   Let the salad chill for at least 30 minutes in the fridge to allow the flavors to meld. Taste and adjust seasoning before serving. Garnish with more fresh herbs if desired.

This recipe serves about 6–8 people as a side dish or 4 as a main. It’s best served cold or at room temperature and makes an excellent next-day lunch!

You Must Know

Before making this Antipasto Pasta Salad, here are key tips that make a big difference. First, use quality ingredients—fresh veggies, real mozzarella balls, and good olive oil boost flavor. Be sure to drain jarred items like artichokes and olives well so the salad doesn’t get watery.

Don’t overcook the pasta—al dente is best for texture. After cooking, rinse pasta with cold water to stop it from cooking further and keep it from sticking.

Let your salad chill at least 30 minutes before serving. This helps the flavors blend beautifully. And remember—it’s easy to customize. Don’t love olives? Skip them. Want more greens? Add spinach or arugula.

These simple tricks ensure your pasta salad is vibrant, balanced, and always a hit.

Perfecting the Cooking Process

To nail this pasta salad every time, start by salting your pasta water well—it’s the only chance to flavor the pasta itself. Cook until just al dente, then rinse with cold water and toss with a bit of olive oil to prevent sticking.

When assembling, add heartier veggies first (like cucumbers and peppers), and save soft items like mozzarella balls and herbs for last to keep them from breaking.

If you’re making it ahead, dress in two stages—half when mixing, half before serving—to avoid soggy pasta. Always taste and adjust before serving: maybe a pinch of salt, a splash of vinegar, or fresh herbs to liven it up.

These small steps make a big impact for a salad that’s fresh, flavorful, and restaurant-worthy.

Add Your Touch

One of the best parts of this Antipasto Pasta Salad is how easily you can make it your own. Love bold flavors? Add banana peppers or a pinch of crushed red pepper flakes. Want extra protein? Toss in grilled chicken, chickpeas, or turkey pepperoni (pork-free, of course). Prefer more veggies? Mix in spinach, arugula, or even grilled zucchini.

You can also switch up the cheese—try feta or provolone cubes if mozzarella isn’t your favorite. Swap red wine vinegar for apple cider or lemon juice for a different tang. Even the pasta shape is flexible—penne, bowtie, or shells all work great.

Whether you’re feeding picky eaters or adventurous ones, this salad adjusts to your tastes. Make it spicier, tangier, creamier, or lighter—your kitchen, your rules!

Storing & Reheating

This pasta salad is perfect for making ahead and storing. Keep it in an airtight container in the fridge for up to 4 days. In fact, it tastes even better after sitting overnight as the flavors blend and deepen.

Try this next for a vegetarian meal everyone will enjoy.

How to Make Fluffy Huckleberry Buttermilk Pancakes | Recipe Delight

Before serving leftovers, give it a stir and maybe a drizzle of olive oil or splash of vinegar to freshen it up. If it feels dry, a squeeze of lemon helps too.

This salad is best served cold or at room temperature, so no reheating is needed. It’s lunchbox-friendly, picnic-ready, and always a time-saver during busy weekdays.

Chef’s Helpful Tips for Antipasto Pasta Salad

Want to take your Antipasto Pasta Salad to the next level? Here are some smart chef-approved tips:

Serve this with a fresh salad or try our go-to pasta pairing

Irresistible Fig Recipes: How to Make a Delicious Roasted Beet and Fig Salad

• Cook pasta just right: Aim for al dente—firm, not mushy. Overcooked pasta falls apart after mixing.
• Chop ingredients evenly: Bite-sized pieces make every forkful balanced and easier to enjoy.
• Don’t skip the chill time: Letting it rest in the fridge for 30–60 minutes helps flavors meld and makes the salad extra refreshing.
• Taste before serving: Add a pinch more salt, a drizzle of oil, or a squeeze of lemon if the flavor needs a boost after chilling.
• Keep extras on the side: If serving to a group, consider keeping cheese or olives separate so guests can add to their preference.

With just a little attention to detail, your salad will be colorful, flavorful, and sure to impress.

FAQ for Antipasto Pasta Salad

Can I make this pasta salad ahead of time?
Yes! It’s ideal for meal prep. Make it up to 24 hours in advance and store it in the fridge.

This make-ahead recipe is perfect for busy weeknights

One-Packet Wonder: Chicken and Veggies Camping Meal You’ll Love

What pasta works best?
Short shapes like rotini, penne, or bowtie work best—they hold the dressing and mix-ins well.

Can I make it dairy-free?
Absolutely. Just skip the mozzarella balls or use a dairy-free cheese alternative.

Is it gluten-free?
You can easily make it gluten-free by using your favorite gluten-free pasta.

How long will leftovers last?
Stored in an airtight container in the fridge, it stays fresh for up to 4 days.

Conclusion

This Delicious Antipasto Pasta Salad with Mozzarella Balls is more than just a side dish—it’s a flavor-packed, vibrant, and versatile recipe that fits into any occasion. Whether you’re hosting a summer BBQ, prepping for weekday lunches, or looking for a refreshing dish for your potluck table, this salad delivers.

With easy prep, simple ingredients, and endless customization options, it’s a recipe you’ll come back to again and again. It’s pork-free, alcohol-free, and family-friendly, making it ideal for a wide range of dietary needs. Plus, it stores beautifully, travels well, and tastes even better the next day.

Ready in under 30 minutes, this pasta salad brings the bold, fresh flavors of Italy to your table—no fuss, no stress, just pure deliciousness. Try it once, and you’ll find yourself making it all season long!