Martha Stewart Antipasto Salad

Martha Stewart antipasto salad takes about 20 minutes and a handful of pepperoni, bocconcini, olives and pasta shells to make a tangy, chewy pasta salad with fresh spinach. Try this easy salad for a make-ahead lunch, a summer picnic or a potluck, since it's no-cook after the pasta and travels well.

Keep the pasta and spinach in a separate container from the marinated antipasto until you're ready to eat. Toss them early and the spinach wilts into the vinegar, leaving you with a soggy bowl.

Martha marinates the cheese, pepperoni, olives and sun-dried tomatoes in vinegar and oil overnight, so everything soaks up flavor before it meets the greens. Rinsing the cooked shells under cold water also stops the cooking right away, which keeps the pasta from turning soft in the fridge.

Martha Stewart Antipasto Salad

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

450

kcal

Chewy pasta shells and baby spinach get tossed with a vinegary mix of mozzarella, pepperoni, olives and sun-dried tomatoes. Keeping the two containers apart until serving keeps the greens crisp and the pasta springy.

Ingredients

• Coarse salt and ground pepper
  

• 3 ounces small pasta shells
  

• 3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up
  

• 1 ounce thinly sliced pepperoni
  

• 1/3 cup Kalamata or green olives, pitted and halved
  

• 1/3 cup sun-dried tomatoes (oil-packed), sliced
  

• 2 tablespoons red-wine vinegar
  

• 4 teaspoons olive oil
  

• 1/4 teaspoon dried Italian seasoning
  

• 4 cups baby spinach
  

Directions

• Cook the pasta: Boil 3 ounces small pasta shells in a medium saucepan of salted water until al dente. Drain them, then rinse under cold water to stop the cooking and set aside.
• Make the antipasto: In an airtight container, combine 3 ounces halved bocconcini, 1 ounce sliced pepperoni, 1/3 cup halved olives and 1/3 cup sliced sun-dried tomatoes. Add 2 tablespoons red-wine vinegar, 4 teaspoons olive oil and 1/4 teaspoon dried Italian seasoning, then season with salt and pepper and stir so everything is coated.
• Pack the pasta and spinach: In a separate airtight container, combine the cooled pasta and 4 cups baby spinach. Keeping them apart from the dressing protects the greens.
• Chill: Refrigerate the antipasto and the pasta mixture for up to overnight. The longer rest lets the vinegar and seasoning sink into the cheese and pepperoni.
• Toss and serve: When you're ready to eat, tip both containers into one large bowl. Toss until the spinach and pasta are coated, then taste for salt and pepper.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta for antipasto salad?

Any small shape works, like rotini, farfalle or ditalini. Small pieces catch the dressing and fit on a fork with the olives and cheese, so avoid long noodles.

How long does this salad keep in the fridge?

The antipasto and pasta mixture can be refrigerated separately for up to overnight, according to the recipe. After tossing everything together, I'd eat it the same day, since the spinach wilts quickly in the vinegar.

Can I make it ahead for a lunch box?

Yes, that's what the two-container method is for. Pack the antipasto and the pasta with spinach separately, then toss them together right before eating.

What can I use instead of bocconcini?

Regular fresh mozzarella cut into bite-size pieces works the same way. Diced provolone also adds a sharper bite, though it won't be as creamy.

What's the most common mistake with this salad?

Dressing the spinach too early is the usual problem, because the vinegar breaks it down within a couple of hours. Overcooking the pasta is the other one, so pull it at al dente and rinse it cold.