Food & Cooking Recipes Salad Recipes Antipasto Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 15, 2019 Rate PRINT Share Close Servings: 2 For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells. 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 ⅓ cup Kalamata or green olives, pitted and halved ⅓ cup sun-dried tomatoes (oil-packed), sliced 2 tablespoons red-wine vinegar 4 teaspoons olive oil ¼ teaspoon dried Italian seasoning 4 cups baby spinach Directions In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside. In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together. Originally appeared: Everyday Food, May 2008 Rate It PRINT