This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
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.
Try this pasta dish with other antipasti ingredients, such as tuna, provolone, anchovies, artichoke hearts, capers, or marinated mushrooms.