Antipasti Pasta Salad

Prep Time:
5 mins
Total Time:
25 mins

This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.


  • 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


  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.

    Antipasti Pasta Salad
    Petrina Tinslay

Cook's Notes

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

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