Rainbow Antipasto Pasta Salad
Total Time
30 minutes
Prep Time
18 minutes
Cook Time
12 minutes
Rating
4.9 out of 5 stars
(17)
Ingredients
6 -8 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)
- 1 cup chopped fresh kale, massaged
- quarter of a small red onion, peeled and thinly-sliced
- 1 batch Italian Herb Vinaigrette
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Preparation
Chef’s notes
To soften the kale, place it in the mixing bowl first, along with 2 tablespoons of the vinaigrette, and then use your hands to massage the vinaigrette into the kale for about 1 minute. This makes it considerably softer, and will turn the kale a nice dark green color.
The sky’s the limit for other antipasto ideas, but in general, I recommend using any combination of:
diced cheeses, Italian meats, olives, grilled, roasted, or marinated veggies, toasted nuts, diced cantaloupe, grapes, or figs (only if you like fruit mixed in).