Antipasti Pasta Salad


  • 1 cup lightly packed fresh parsley leaves
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 ounces thinly sliced salami, slices halved or quartered if large
  • ½ small red onion, thinly sliced lengthwise
  • 8 large pitted green olives, sliced crosswise
  • 2 jarred roasted red peppers, drained and cut into ½-inch strips
  • + 3 more ingredients
    • 4 ounces fresh mozzarella or bocconcini, cut into ¾-inch pieces
    • ¾ pound short twisted pasta, such as campanelle
    • Coarse salt and ground pepper

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 par...

View full recipe at SpringPad


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