Antipasto Pasta Salad
Recipe from Carina Finn
Everything you love about classic Italian antipasto, reimagined as a crowd-pleasing pasta salad. Packed with briny capers, tangy artichokes, salty olives, and creamy burrata, this dish is perfect for summer potlucks and backyard BBQs. Bonus: it’s even better made ahead.
Watch the Recipe
15 minutes
15 minutes
12 to 14
What You'll Need
Ingredients
1 box pasta
6 oz capers in brine
8.5 oz jar sun-dried tomatoes
8 oz pitted green olives
12 oz jar marinated artichoke hearts
8 oz burrata
8 oz shaved Parmesan
8 oz prosciutto (optional)
½ cup cider vinegar
½ cup olive oil
Salt, pepper, and chopped green herbs (like basil, parsley) to taste
Directions
Step 1
Cook the pasta in salted water according to package directions. Drain and rinse with cold water to stop cooking and remove excess starch.
Step 2
Drain the capers, olives, sun-dried tomatoes, and artichoke hearts, reserving the brine in a medium bowl.
Step 3
If using prosciutto, crisp it in a skillet over medium heat; set aside to cool.
Step 4
In a large serving bowl, combine the cooked pasta with the capers, olives, sun-dried tomatoes, artichoke hearts, and shaved Parmesan.
Step 5
In a small bowl, whisk together the olive oil, vinegar, and ½ cup reserved brine. Season with salt, pepper, and chopped herbs to taste.
Step 6
Drizzle the dressing over the pasta salad and toss well. Cover and refrigerate for at least a few hours, ideally overnight, to allow flavors to develop.
Step 7
To serve, portion into bowls and top with torn burrata and crumbled crispy prosciutto. A drizzle of extra olive oil is optional but encouraged!
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
