Looking for a delicious and easy pasta salad to bring to your next summer gathering? Look no further than this Bow Tie Antipasto Pasta Salad with Mozzarella recipe! An easy bow-tie Antipasto Pasta Salad with salami, mozzarella and veggies.It’s packed with flavor and sure to be a hit at any BBQ or party. This delicious antipasto pasta salad with Farfalle pasta is topped with a homemade Italian dressing.

With summer in full swing, try out this unique and mouth-watering Bow Tie Antipasto Pasta Salad with Mozzarella for your next picnic or potluck. Antipasto is always fun to make and it’s a pleasure to serve to your family and friends. And usually it’s easy but not as easy as this Bow-tie Antipasto Pasta Salad. This pasta salad has all the wonderful flavors of an antipasto plate plus pasta. And it’s seasoned with an olive oil loaded with Italian herbs. So Delish.

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This cool and highly flavorful Bow-tie Antipasto Pasta Salad will be one of your go-to salads this summer. We are sure of it. And it is very versatile, you could adjust the ingredients and add what you wish. And even though we choose our favorite bow-tie pasta, it would be amazing with whatever pasta you have in your pantry.

Bow-tie Antipasto Pasta Salad Recipe:

Salad Ingredients:

16 ounce box of bow-tie pasta,(farfalle or butterfly pasta)
4 ounces Genoa salami, chopped
4 ounces pepperoni, chopped
8 ounces of mozzarella pearls (or chopped fresh mozzarella)
6 ounces of black olives, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
10 ounce package of grape tomatoes, sliced in half
¼ cup of grated parmesan cheese
1 ounce package of dry Italian salad dressing mix

Dressing Ingredients:

¾ cup extra virgin olive oil
¼ cup. balsamic vinegar
2 Tablespoons of dried oregano
1 Tablespoon dried parsley
salt
black pepper

Equipment Needed:

Large Bowl
Whisk
Large glass measuring cup

🥣 Recipe tips for Bow-Tie Antipasto Pasta Salad

Make it ahead for better flavor -This salad tastes even better when the flavors have time to meld. Prepare the pasta, mix-ins, and dry seasoning the night before (or at least 4–6 hours ahead) and keep it covered in the fridge. Add the fresh dressing right before serving so the pasta and vegetables stay vibrant and don’t get soggy.
Prevent the mozzarella from getting mushy– Mozzarella pearls can break down if tossed too early with the acidic dressing. Keep them mixed into the salad base during the chilling step, but wait to add the full dressing until just before serving. This keeps the cheese intact and creamy.
Boost freshness and color– For extra crunch and brightness, add a handful of chopped fresh basil or baby arugula right before serving. You can also swap or add in other antipasto favorites like chopped artichoke hearts, roasted red peppers, or sliced cucumber for more variety and texture.

These tips will help the salad turn out even more delicious and crowd-pleasing! Enjoy your summer gatherings. 🇺🇸

Instructions for this Antipasto Pasta Salad:

Bring a large pot of generously salted water to a rolling boil over high heat. Add the bow-tie pasta and cook according to the package directions until al dente (firm to the bite, usually 1–2 minutes less than the suggested cooking time).
Once cooked, immediately drain the pasta in a colander. Rinse thoroughly under cold running water for 1–2 minutes, tossing gently to stop the cooking process and cool the pasta quickly. This prevents the pasta from becoming mushy and helps remove excess starch so the pieces don’t stick together.
Drain well again, shaking the colander several times to remove as much water as possible. Transfer the cooled pasta to a large mixing bowl and set aside.

salami, pepperoni, mozzarella cheese, yellow and orange bell peppers and black olives

In a large mixing bowl, combine the sliced salami, sliced pepperoni, mozzarella cheese pearls (or cubed fresh mozzarella), drained black olives, diced bell peppers, and halved or quartered cherry tomatoes.

Tips for the best results:

Cut the salami and pepperoni into thin half-moons or bite-sized pieces.
Use a mix of red, yellow, or orange bell peppers for beautiful color and sweetness.
Make sure all ingredients are cut into similar-sized pieces so every bite has a nice balance of flavors and textures.
Gently toss everything together with the cooled bow-tie pasta until evenly distributed.

Add the well-drained, cooled bow-tie pasta to the large bowl with the antipasto mixture (salami, pepperoni, mozzarella, olives, peppers, and tomatoes).
Sprinkle in the grated parmesan cheese and the entire package of dry Italian dressing mix. Using a large spoon or rubber spatula, toss everything gently but thoroughly until the pasta is evenly coated with the dry seasoning and parmesan. Be careful not to overmix so the mozzarella pearls stay intact and the pasta doesn’t break apart.
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 1 hour (or up to 4–6 hours for even better flavor). This chilling time allows the dry seasonings to absorb into the pasta and ingredients, creating a more cohesive and flavorful salad base.

In a small bowl or a large measuring cup, add the 4 dressing ingredients:, extra virgin olive oil. balsamic vinegar, dried oregano, and dried parsley.
Whisk vigorously until the mixture is well combined and slightly emulsified. The parmesan will help create a richer texture, while the oregano and parsley give it that classic Italian herb flavor.
Taste the dressing and season with salt and freshly ground black pepper to your preference. Start with ½ teaspoon of each, whisk again, and adjust as needed. Keep in mind that the salad already has salty elements (parmesan, olives, salami, and pepperoni), so go easy on the salt at first.

Just before serving, remove the pasta salad from the refrigerator and let it sit on the counter for 5–10 minutes to take the chill off slightly (this helps the flavors come alive).
Give the prepared Italian dressing a quick whisk to re-emulsify it, then pour it over the chilled salad. Using a large spoon or rubber spatula, toss everything gently but thoroughly until all the pasta and antipasto ingredients are evenly coated with the dressing. Take care not to overmix — you want to keep the mozzarella pearls whole and the vegetables crisp.
Taste the salad and adjust the seasoning if needed with a little extra salt, pepper, or a splash more balsamic vinegar for brightness.
Serve immediately for the best texture and flavor.

This Bow-Tie Antipasto Pasta Salad with Mozzarella is everything you want in a summer dish — bold Italian flavors, vibrant colors, and a perfect balance of savory, tangy, and fresh ingredients in every bite. Whether you’re heading to a backyard BBQ, potluck, family picnic, or just need an easy make-ahead meal for the week, this pasta salad delivers every time.

The best part? It only gets better as it sits. The flavors continue to meld, making it an ideal recipe for preparing ahead of time. Feel free to get creative and customize it with your favorite antipasto additions like artichoke hearts, roasted red peppers, or even a handful of fresh basil right before serving.

Other Italian Recipes:

🥣 Recipe