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Antipasto Salad

For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.

  • Servings: 2

Source: Everyday Food, May 2008


  • Coarse salt and ground pepper
  • 3 ounces small pasta shells
  • 3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up
  • 1 ounce thinly sliced pepperoni
  • 1/3 cup Kalamata or green olives, pitted and halved
  • 1/3 cup sun-dried tomatoes (oil-packed), sliced
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons olive oil
  • 1/4 teaspoon dried Italian seasoning
  • 4 cups baby spinach


  1. In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside.

  2. In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together.

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