Description
This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Plus, it’s easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious!
Ingredients
Scale
- 1 pound dry tri-color rotini pasta
- 4–6 cups chopped antipasto ingredients (diced beef salami, mozzarella, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers)
- 1 cup chopped fresh kale
- 1/4 small red onion, peeled and thinly-sliced
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/4 teaspoon garlic powder
Instructions
- Cook: Cook the pasta in a large stockpot of salted water al dente according to package directions, then drain and rinse under cold water for 20-30 seconds.
- Whisk: Whisk together olive oil, red-wine vinegar, Italian seasoning, salt, black pepper, and garlic powder until combined.
- Combine: In a large bowl, combine the cooked pasta, antipasto ingredients, kale, and onion.
- Toss: Drizzle the Italian Herb Vinaigrette on top, then toss to combine.
Notes
To soften the kale, place it in the mixing bowl first with 2 tablespoons of the vinaigrette and massage with your hands for about 1 minute before adding other ingredients.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: pasta salad, antipasto, Italian, rainbow salad, side dish, potluck