RAINBOW ANTIPASTO PASTA SALAD

INGREDIENTS:
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
DIRECTIONS:

TO MAKE THE ANTIPASTO PASTA SALAD:

1. 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.
2. 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.

FULL RECIPES

Tweet