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Rainbow Antipasto Pasta Salad
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!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 18 min🔥 Cook: 12 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
To Make The Antipasto Pasta Salad:
dry pasta (I used tri-color rotini)1 pound
2
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.
dry pasta (I used tri-color rotini)1 pound
3
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.
dry pasta (I used tri-color rotini)1 pound
4
To Make The Italian Herb Vinaigrette:
5
Whisk all ingredients together until combined.
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