Antipasto Pasta Salad Recipe

Antipasto Pasta Salad Recipe

Photos of Antipasto Pasta Salad Recipe

How To Make Antipasto Pasta Salad

Make your pasta meals more filling with our antipasto pasta! It’s brightly colored and perfectly seasoned with a tasty vinaigrette.

Preparation: 18 minutes
Cooking: 12 minutes
Total: 30 minutes



For Antipasto Pasta Salad:

  • 1lbdry pastatri-color or rotini
  • 6cupsantipastochopped
  • 1cupfresh kalechopped
  • red onionquarter, small, peeled and thinly-sliced

For Italian Herb Vinaigrette:

  • 1⁄3cupextra-virgin olive oil
  • 1⁄4cupred-wine vinegar
  • 2tspItalian Blend Herb Grinder Italian seasoning
  • 1⁄2tspkosher salt
  • 1⁄2tspblack pepperfreshly-cracked
  • 1⁄4tspgarlic powder


Antipasto Pasta Salad:

  1. Cook the pasta in a large stockpot of generously-salted water al dente or according to package directions.

  2. Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot.

  3. In a large bowl, combine the cooked pasta, antipasto, kale, and onion.

Italian Herb Vinaigrette:

  1. Whisk the olive oil, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder together until combined.

  2. Drizzle the Italian Herb Vinaigrette on top of the salad, then toss to combine.

  3. Serve, and enjoy!

Try a combo of diced salami, mozzarella, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers for your antipasto.


  • Calories: 458.57kcal
  • Fat: 27.91g
  • Saturated Fat: 3.90g
  • Monounsaturated Fat: 19.80g
  • Polyunsaturated Fat: 3.18g
  • Carbohydrates: 43.27g
  • Fiber: 2.11g
  • Sugar: 1.58g
  • Protein: 7.62g
  • Sodium: 242.71mg
  • Calcium: 23.75mg
  • Potassium: 159.70mg
  • Iron: 1.42mg
  • Vitamin A: 10.57µg
  • Vitamin C: 2.68mg
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