Homemade Rainbow Antipasto Pasta Salad
- Yield 6
- Prep 18 minutes
- Cook 12 minutes
- Total 30 minutes
Homemade Rainbow Antipasto Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound dry pasta (I used tri-color rotini)
- 4-6 cups chopped antipasto ingredients (I used diced salami, mozzarella, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers. See below for more ideas.*)
- 1 cup chopped fresh kale, massaged**
- quarter of a small red onion, peeled and thinly-sliced
- 1 batch Italian Herb Vinaigrette (see below)
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 2 teaspoons McCormick Italian Blend Herb Grinder Italian seasoning, or homemade
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/4 teaspoon garlic powder
Method
Leave the pasta in a large stockpot of generously-salted water al dente according to package directions. Tip off pasta and rinse under cold water for about 20-30 seconds until no longer hot.
In a large bowl, combine the cooked pasta, antipasto ingredients, kale, and onion. Spoon the Italian Herb Vinaigrette on top, then toss to combine. Plate while it is hot, or cover and refrigerate for up to 3 days.
Beat all ingredients together until combined.
Kitchen notes
- Grilled, roasted, or marinated veggies
- Diced cantaloupe, grapes, or figs (only if you like fruit mixed in)
