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.
Serves:
Ingredients
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
Instructions
Antipasto Pasta Salad:
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Cook the pasta in a large stockpot of generously-salted water al dente or according to package directions.
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Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot.
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In a large bowl, combine the cooked pasta, antipasto, kale, and onion.
Italian Herb Vinaigrette:
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Whisk the olive oil, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder together until combined.
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Drizzle the Italian Herb Vinaigrette on top of the salad, then toss to combine.
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Serve, and enjoy!
Try a combo of diced salami, mozzarella, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers for your antipasto.
Nutrition
- 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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