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Antipasti Pasta Salad


This toss-and-go pasta salad is perfect for picnics and potlucks.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • Coarse salt and ground pepper
  • 3/4 pound short twisted pasta, such as campanelle
  • 4 ounces fresh mozzarella or bocconcini, cut into 3/4-inch pieces
  • 2 jarred roasted red peppers, drained and cut into 1/2-inch strips
  • 8 large pitted green olives, sliced crosswise
  • 1/2 small red onion, thinly sliced lengthwise
  • 2 ounces thinly sliced salami, slices halved or quartered if large
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1 cup lightly packed fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

Cook's Notes

Try this pasta dish with other antipasti ingredients, such as tuna, provolone, anchovies, artichoke hearts, capers, or marinated mushrooms.

Reviews Add a comment

  • eMerlin2
    3 SEP, 2011
    Great Italian-style salad. Everyone liked this including a picky teenager. I didn't add the capers; still good.