Rainbow Antipasto Pasta Salad

This Italian Antipasto Salad, from Give Me Some, is the perfect side dish for summer picnics and barbecues in the backyard! It’s also a great dish for using up leftover antipasto ingredients! Plus, it’s easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious!   Try making it the day before if possible. The flavors will meld overnight and just get that much tastier.

Rainbow Antipasto Pasta Salad
Prep Time: 18 mins / Cook Time: 12 mins / Total Time: 30 mins

Salad Ingredients:

• 1 pound dry tri-color rotini pasta
• 4-6 cups chopped antipasto ingredients:  salami, mozzarella,  provolone, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers.
• 1 cup chopped fresh spinach or kale – massaged*
• 1/2 cup of chopped fresh basil, oregano, and rosemary
• quarter of a small red onion, chopped or peeled and thinly-sliced
• 1 batch Italian Herb Vinaigrette (see below)

Vinaigrette Ingredients:

• 1/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2 teaspoons Italian seasoning
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/4 teaspoon garlic powder

Preparation

1. Cook the pasta in a large stockpot of generously-salted water al dente according to package directions.
2. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
3. In a large bowl, combine the cooked pasta, antipasto ingredients, kale, and onion.
4. Drizzle the Italian Herb Vinaigrette on top, then toss to combine.
5. Serve immediately, or cover and refrigerate for up to 3 days.

*To soften the kale,  place it in the mixing bowl first, along with 2 tablespoons of the vinaigrette. Then use your hands to massage the vinaigrette into the kale for about 1 minute.  This makes it considerably softer, and will turn the kale a nice dark green color.