Food & Cooking Recipes Salad Recipes Antipasti Pasta Salad 3.4 (108) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 19, 2020 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks. Ingredients Coarse salt and ground pepper ¾ pound short twisted pasta, such as campanelle 4 ounces fresh mozzarella or bocconcini, cut into ¾-inch pieces 2 jarred roasted red peppers, drained and cut into ½-inch strips 8 large pitted green olives, sliced crosswise ½ 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 Directions 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. Petrina Tinslay Cook's Notes Try this pasta dish with other antipasti ingredients, such as tuna, provolone, anchovies, artichoke hearts, capers, or marinated mushrooms. Print