(I used salami, diced cheese, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers, then I also added some leftover kale and red onion to the mix.). It was eaten by Saturday and I had to make another before they left on Sunday, and by Sunday the second batch was done! And then drizzle on a simple Italian herb red wine vinaigrette. Then I mixed the Italian seasoning with some extra virgin olive oil, red wine vinegar, salt, pepper and a little bit of garlic powder to make a quick vinaigrette, and then drizzled it all over the pasta salad. Jalapeno cheddar Home > Recipes > Main Dishes > Pasta and Pizza > Pasta Salad > Antipasto Pasta Salad. I made this recipe with tri-color bow tie pasta Thanks for the awesome recipe! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! I just can’t describe how YUMMY this salad is and the beautiful colors make quite an impression! This Antipasto Pasta Salad is full of pasta, veggies, meats, and cheese all tossed with a homemade red wine vinegar dressing. UM!! Serve immediately, or cover and refrigerate for up to 3 days. In this antipasto pasta salad, we use pasta as a base for all the other ingredients so it can be served as a side dish or even as an entrée. As a vegetarian, I skipped the meat, but this was easy to make, tasted great, and has kept well in the fridge. Plus, it’s easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious! Summer is not the same without pasta salad! This will keep just fine in the fridge — it holds up well, and should be good for 5 days to a week. I just want to eat it all. I don’t know about you, but whenever I create an antipasto platter for a gathering, I tend to get a weeee bit overzealous with my spread of ingredients. This salad is so flavorful and colorful. YES!! Can’t wait to try this! In a large bowl, combine the cooked pasta, antipasto ingredients, kale, and onion. I made this last night for dinner using orzo and leaving out the kale. Then I added the other ingredients.). I thought I would have some leftovers, but it was all gone by the time we left!! Perfect as a side dish or an entree on its own. Mine had tomatoes, black olives, yellow onion, mozzarella, kale, sun-dried tomatoes. This is so gorgeous; just full of flavour and healthy stuff. 4 types of olives We hope you love it! We hope you enjoy! It’s super easy to make and is absolutely packed with flavor! Simply cook up a batch of your favorite pasta (I went with some tri-color rotini), then rinse it quickly in some cold water to stop the cooking process. Making this antipasto pasta salad is truly easy. Cant wait to make for Labor Day. Oh My! Absolutely! For the mozzarella I used mozz stick cheese instead of the balls, which are way too mushy for this salad since it will be tossed around over 3-5 days. Sharing of this recipe is both encouraged and appreciated. Save my name, email, and website in this browser for the next time I comment. I want to include so many cheeses! Will be making again, I’m sure! Definitely a keeper!!! Best antipasto pasta recipe EVER!!! :D, Just wanted to let you know…I took this dish to a big football party for the start of the season and wow was it a hit! Your email address will not be published. … Cured salami Also, I put the onion in the dressing to hang out while I chopped everything else to take away some of the bite. We hope you and your kids enjoy this! With marinated vegetables, cheeses, meats, and pasta all tossed in a homemade Italian dressing it is the perfect combination of flavors. It took me an hour to make this salad so I’m assuming I am very slow in the kitchen. I love the addition of kale (I parboiled mine for a couple of minutes before adding it to the salad). And this version is the perfect side dish to any entrée, whether it’s oven baked chicken breasts or barbecue! We made another batch to take to a family gathering. Saved this to my recipe book and will be making again! Wow wow my word thats so out of this world….. And voila! This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! My greatest passion is creating in the kitchen and making deliciously comforting recipes! I don’t know the taste, but it’s look is just amazing. It looks amazing, but I’m only cooking for myself and want to make it last as long as it can! Delicious-my family loved it, even my 7-year-old. Your email address will not be published. (<– So punny!). I used the recommended diced salami, mozzarella, cherry tomatoes, olives, red onion, artichoke hearts, pepperoncini, and roasted red peppers. I ended up eating it all up!!! I whisked it together and tossed it into the salad before serving. This pasta salad is a fun and flavorful combination of marinated vegetables, cheeses, meats, and pasta! Absolutely delicious! facebook This post may contain affiliate links. Looks so colorful! I love following you! Ah-mazing! Then I massaged it with my hands for a minute, which makes the kale nice and dark green and soft and delish. Refrigerate at least one hour before serving. ★☆. Adjust the seasoning with salt and pepper and it’s as good as new! Add everything together in a bowl with your cooked pasta. Cook the pasta in a large pot of salted boiling water until al dente. Nutritional information is calculated using homemade dressing. Pasta: Cook pasta ‘al dente‘ and rinse under cold water. Thanks for sharing this recipe. Typically, antipasto is the first course of a formal Italian meal. The artichokes, olives, and pepperoncini, along with the vinegar give it just the right amount of tang. Made the pasta salad for work one night. The dressing is the key,I did add a couple minced garlic cloves. Home cooked Meals for every occasion. I don’t love kale and thought about leaving it out but I actually really like it and I think massaging it with some of the dressing was key. Rinse under cold water and drain well. Delicious. *To soften the kale, I placed it in the mixing bowl first, along with 2 tablespoons of the vinaigrette, and then used my hands to massage the vinaigrette into the kale for about 1 minute. This looks so good!! I made mine with this adorable new little Italian Blend Herb Grinder from McCormick, which I’m obsessed with because you all know how often I use Italian seasoning and this makes it all the more fun getting to grind it myself. To Make The Antipasto Pasta Salad: Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drizzle the Italian Herb Vinaigrette on top, then toss to combine. Yum! It had all of my favorites and more. My favorite thing in life is time spent around the table. :). Don’t delay….make this delicious salad today! Drain, and cool under cold water. I absolutely loved it. The dressing is great, fresh, not processed. Sure wish I was there to taste test – looks fabulous and yummy. ★☆ Keep it covered in the refrigerator and stir before serving. P.S. Made this for dinner tonight. All of the adults and kids loved it. Copying and/or pasting full recipes to any social media is strictly prohibited. Red onion Italian Antipasto Pasta Salad is delicious and easy with creamy Italian dressing, cheese, salami, olives, tomatoes, bell peppers and pasta that’s the perfect addition to your summer menus! I also substituted sundried tomatoes for cherry tomatoes. :). Cook pasta al dente according to package directions. I made this for my daughter’s birthday party(for the adults) and it was a hit. We all loved it! It’s incredibly flavorful, with the perfect mixture of sweet and savory and spicy ingredients added to the pasta, plus a simple Italian herb vinaigrette. rss youtube. A keeper. This makes it considerably softer, and will turn the kale a nice dark green color.


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