Food & Cooking Recipes Salad Recipes Antipasti Pasta Salad 3.4 (108) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It 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. Rate it Print