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.
Antipasto Pasta Salad:
Cook the pasta in a large stockpot of generously-salted water al dente or according to package directions.
Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot.
In a large bowl, combine the cooked pasta, antipasto, kale, and onion.
Italian Herb Vinaigrette:
Whisk the olive oil, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder together until combined.
Drizzle the Italian Herb Vinaigrette on top of the salad, then toss to combine.
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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