RAINBOW ANTIPASTO PASTA SALAD

Rainbow Antipasto Pasta Salad
By Let's Cooking

This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Plus, it’s easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious! ## CLICK TO SEE FULL RECIPES ##| Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | Fruit Salad | Vegetable Salad | Fruit Dressing | Vegetable Dressing | Mediterranean | Pasta Salad | #let's cooking

Prep time: 00:18
Cook time: 00:12
Total time: 00:30

Yield: 6-8 Servings

Rainbow Antipasto Salad Ingredients:

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)

Italian Herb Vinaigrette Ingredients:

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
## CLICK TO SEE FULL RECIPES ##

Instructions:

Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain 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. Drizzle the Italian Herb Vinaigrette on top, then toss to combine. Serve immediately, or cover and refrigerate for up to 3 days.

To make the italian herb vinaigrette:

Whisk all ingredients together until combined.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 5/5 based on 13 customer reviews

Sources: 

http://www.gimmesomeoven.com/antipasto-pasta-salad/#_a5y_p=5526583