Grilled Antipasto Pasta Salad Recipe with Mozzarella and Peppers

I love a pasta salad in general, but a pasta salad with grilled sausage and smoky vegetables? Count me in. This Grilled Antipasto Pasta Salad brings all the bright, briny flavors of an antipasto platter together with charred peppers, red onion, and grilled Italian chicken sausage tossed in a simple garlic-oregano vinaigrette. It’s perfect for warm-weather entertaining, potlucks, or a relaxed weeknight when you want something hearty and fresh.

This recipe is easy to scale and adaptable: swap in gluten-free penne for a gluten-free version, choose spicy sausages if you want a kick, or keep it vegetarian by grilling zucchini in place of sausage. The combination of lemon, red wine vinegar, and garlic in the vinaigrette brightens the dish, while Castelvetrano olives and pepper drops (or peppadews) add the salty, sweet-tangy notes that make antipasto so irresistible.

Ingredients

• 12 oz. penne pasta (sub gluten-free penne if needed)
• 6 tablespoons extra-virgin olive oil (for the vinaigrette)
• 2 cloves garlic, grated
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt (plus extra for pasta water)
• ¼ teaspoon freshly ground black pepper
• 4 mild Italian chicken sausages (sub hot Italian chicken sausage for more heat)
• 1 tablespoon extra-virgin olive oil (for grilling veggies)
• 1 large red bell pepper, cored and cut into 4 large pieces
• 1 medium red onion, peeled and sliced into ½” slices
• ½ cup roughly chopped pitted Castelvetrano olives
• ¼ cup sweet and tangy pepper drops or peppadews (optional; roughly chop if using peppadews)
• ¾ cup freshly grated Parmesan cheese (reserve a little for garnish)
• ¼ cup finely chopped Italian parsley
• 2 large handfuls baby arugula

Prep, Time & Servings

Step-by-Step Instructions

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the penne and cook according to package directions until al dente. Reserve no more than a cup of pasta water if you want to loosen the dressing later, then drain the pasta.

Step Two: Make the Vinaigrette

While the pasta cooks, whisk together 6 tablespoons extra-virgin olive oil, grated garlic, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large mixing bowl until well combined. Taste and adjust acidity or seasoning as desired.

Step Three: Toss Pasta with Vinaigrette

Add the hot, drained pasta directly into the vinaigrette and use tongs to toss so the pasta absorbs the flavors. The heat helps mellow the raw garlic. Leave the pasta at room temperature while you grill the sausage and vegetables.

Step Four: Grill the Sausage

Preheat a gas grill to medium-low, roughly 250–325°F. Lightly grease the grates. Place the chicken sausages on the grill and cook on medium-low, turning every few minutes, until they reach about 145°F and are nicely browned—about 8–10 minutes. (Temperatures vary by grill and sausage size.)

Step Five: Grill the Veggies

Brush the red bell pepper pieces and red onion slices with olive oil and sprinkle with a pinch of kosher salt. When the sausages are partially cooked, increase the grill to medium-high and add the vegetables to a cooler section of the grill. Continue cooking the sausages until they are charred and reach 165–170°F, then remove and let rest. The vegetables should take about 8–10 minutes total, flipped once, until softened and slightly charred.

Step Six: Assemble the Salad

Slice the rested sausages on the diagonal into ¼” pieces and add them to the dressed pasta. Once the grilled vegetables are cool enough to handle, chop them into a medium dice and add to the bowl. Toss gently to combine so everything is evenly coated with the vinaigrette.

Step Seven: Finish and Serve

Fold in the olives, pepper drops (if using), ½ cup of the grated Parmesan, chopped parsley, and the baby arugula. Toss lightly until the ingredients are evenly distributed and everything is dressed. Garnish with the remaining Parmesan and serve immediately while the flavors are bright. This pasta salad also holds well at room temperature, making it great for picnics or potlucks.

Recipe FAQs & Tips

Other pasta-salad ideas to try

Greek Pasta Salad · Creamy Italian Pasta Salad · Green Goddess Pasta Salad · Smoky Romesco Pasta Salad · Grilled Steak & Chimichurri Orzo Salad

Photography and styling by Eat Love Eats.