There are days when I just don’t want to cook. It’s hot, I’m tired, and the idea of turning on the stove feels like too much. That’s usually when I end up piecing together random snacks or ordering takeout again. If you’ve been there too, this antipasto pasta salad is one of my favorite ways to make things easier.
It’s fresh, flavorful, and comes together with mostly pantry and jarred ingredients. I can make it once and have lunch ready for a few days without overthinking it. It’s simple, flexible, and exactly the kind of meal prep that helps me stay consistent without trying to be perfect.
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When I’m feeling stuck with meal prep, this is the kind of recipe I come back to. It removes decisions, uses what I already have, and gives me something I actually look forward to eating. It doesn’t have to be complicated to work.
What is Antipasto :
Antipasto is typically the first course in an Italian meal. It can be made up of various jarred and pickled veggies, salty meats, and plenty of cheese! To make this more of a meal vs an appetizer, we are adding orzo!
There are so many different versions of antipasto since there are many diverse regions of Italy. Depending on the area, it is common to find different kinds of cheese, meats, pickled veggies and spreads in your antipasti. If you’re looking for a vegetarian/ vegan version of this recipe, try this one out!
We also have a vegan version included in the WWL Meal Prep Program! All of our recipes can be made omnivore, vegetarian, vegan, dairy-free, and gluten-free.
Why This Recipe Works for Meal Prep
This is one of my go-to recipes when I want something easy that still feels put together.
Here’s why I keep coming back to it:
- I only need to cook the pasta
- I can rely on pantry and jarred ingredients
- it holds up really well in the fridge
- I can eat it cold or at room temperature
- it’s easy to adjust based on what I have
If meal prep has ever felt overwhelming or like too much effort, this is a great reset recipe. It’s low pressure but still gives you that “I’ve got this handled” feeling.
Customize Your Antipasto Pasta Salad:
This version of antipasto pasta salad features several jarred and canned ingredients. If you cannot find some of the ingredients listed, here are some options that would be great in its place:
- roasted red peppers – you can make your own or use chopped fresh bell pepper instead
- artichoke hearts – if you can’t find canned, look out for frozen artichoke hearts. Otherwise, asparagus or brussel sprouts would make for a great swap but will need some quick cooking.
- olives – if you don’t like olives, you could leave them out or add some chopped pickles instead.
- chickpeas – use kidney or cannellini beans instead, or you can leave them out if you want and add your favorite chopped cured meats instead!
- mozzarella – if you can’t find hard mozzarella that’s not shredded, you can use any hard cheese you like cubed or crumble in your favorite soft cheese. It’s up to you! Hard, cubed cheese works best here with the dressing and wetness of the salad. Note that if you use a softer or crumbly cheese here it may disintegrate in the salad over the week! Vegan and dairy-free can use their favorite hard non-dairy cheese or cubed extra-firm tofu!
- basil – use whatever herbs you have on hand or swap for 1 tablespoon of your favorite dried herbs
- orzo – use your favorite grain or small pasta instead!
Adding kale is an optional step in this recipe!
Ingredient Notes or Tips
A few small things I’ve learned from making this over and over:
- I always drain jarred ingredients really well to avoid a watery salad
- I try to chop everything to a similar size so it mixes evenly
- I toss the pasta with dressing while it’s still slightly warm so it soaks up more flavor
It actually tastes better after sitting for a bit, which is why it’s so good for meal prep.
About the antipasto pasta salad dressing:
I usually make a quick Italian-style dressing with pantry staples, and it works every time.
But if I’m low on time or just don’t feel like it, I’ll grab a store-bought dressing. I look for something:
- tangy
- vinegar-based (red wine or balsamic)
- simple and balanced
This is another place where I keep things flexible. It doesn’t have to be homemade to be good.
Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)
I like that this recipe adapts easily depending on what I need.
Vegan:
I skip the cheese or use a plant-based option and add extra beans or tofu.
Gluten-free:
I use gluten-free pasta or swap in quinoa.
Dairy-free:
I leave out the cheese or use a dairy-free version.
If you’re figuring out what works best for you, Meal Planning for Beginners is a helpful place to start.
How to store this pasta salad:
This is one of those recipes I make specifically for leftovers.
- I store it in an airtight container in the fridge
- it keeps for up to 4 days
- I don’t freeze it
I usually eat it straight from the fridge or let it sit out for a few minutes to come to room temperature.
This is where it really helps: I open the fridge, and lunch is already done. One less decision to make.
And don’t forget to try out our other delicious no-reheat recipes!
- Tuna Salad Sandwich Recipe (15 Minutes!)
- Strawberry Salad With Chicken
- Salmon Poke Bowl Recipe
- Green Tuna Pasta Salad Recipe
- Vegan Wraps With Sweet Potato, Chickpeas, and Avocado
- Chicken Waldorf Salad With Quinoa (No Mayo!)
FAQs
In my experience, it lasts up to 4 days in an airtight container. The flavor actually gets better as it sits.
Yes, and I recommend it. I usually make it ahead so the dressing has time to soak into everything.
I like using orzo, but any short pasta like rotini, penne, or farfalle works well.
Yes. I’ll sometimes swap the pasta for quinoa or just add extra vegetables and beans.
I usually go with chickpeas or white beans, but cured meats or tofu also work great.
Meal Prep Friendly Antipasto Pasta Salad
Ingredients
For the dressing
- 1/4 cup olive oil extra virgin
- 1/4 cup red wine vinegar sub white wine or apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp basil dried
- 1/4 tsp red pepper flakes optional, skip if you don’t like heat
- salt and pepper to taste
For the pasta salad
- 1 cup orzo
- 12 oz roasted red peppers canned or jarred, drained and roughly chopped
- 14 oz can of artichoke hearts sub jarred, drained and roughly chopped
- 1 cup olives cut in half, your choice, pick a few different kinds if you like!
- 10 oz cherry tomatoes sub grape tomatoes, cut in half
- 15 oz canned chickpeas optional, sub cannellini or kidney beans, drained and rinsed
- 4 oz salami chopped, sub cured meat of your choice
- 1/4 cup capers optional
- 1 cup mozzarella cheese cubed, sub hard cheese of your choice
- 1/2 cup basil roughly chopped, sub parsley or fresh herbs of your choice
- 1 cup kale optional, roughly chopped
Instructions
- Prepare the orzo. Bring a large pot of salted water to boil and cook the orzo according to the package instructions. When the orzo is done, drain it and run it under cold water to stop the cooking.
- While the orzo cooks, prepare the dressing. Add the olive oil, red wine vinegar, lemon juice, garlic powder, dried herbs, red pepper flakes, and salt and pepper to a jar with a lid. Shake well to combine, then taste and adjust seasonings if needed. Store in the fridge until ready to use. Shake well before each use! If the oil hardens completely in the fridge, microwave for 10-15 seconds before use.
- Prepare the salad ingredients. To a large bowl, add the cooked orzo, dressing, roasted red peppers, artichoke hearts, olives, tomatoes, chickpeas, salami, capers, mozzarella, basil, and kale (optional). Toss with tongs or two large spoons to combine all of the ingredients.
- Separate the salad into your meal prep containers. Happy prepping!
Ash says
Delicious salad that can be easily adjusted to your preferences. For example, I halved the amount of red pepper, used mozzarella pearls, subbed canned for jarred marinated artichokes. I think this salad is significantly better with the addition of the fresh basil. I personally wouldn’t make this if I didn’t have fresh herbs to add. Since the store didn’t have orzo, I went with orecchiette pasta. The size and shape of orecchiette was exactly right for this salad imho.
Carrie Havranek says
Those are good substitutions. Sometimes orzo can be tough to find, and fresh basil is never a bad idea if you can find it! Thanks for your feedback!