Antipasto Pasta Salad
This delicious Antipasto Pasta Salad is the perfect make ahead recipe for picnics, potlucks, or easy lunches!
Servings: 8 servings
Equipment
Ingredients
- 8 oz rotini dry
- 8 oz marinated mozzarella pearls
- 1 cup cherry tomatoes halved
- 1 cup kale chopped
- 1 cup green olives
- 5 oz pepperoni chopped
- 5 oz dry salami chopped
- ½ cup pepperoncini chopped
- ½ cup artichoke hearts chopped
Italian Dressing:
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Instructions
- Cook the rotini pasta according to package instructions, drain and set aside to cool.
- While the pasta is cooling, combine the Italian dressing ingredients in a bowl or mason jar and stir to combine. Set aside.
- Toss together the mozzarella pearls, tomatoes, kale, olives, pepperoni, salami, pepperoncini, and artichoke hearts. Fold in the cooled pasta.
- Pour in the dressing and toss everything together to coat. Serve!
Notes
- This pasta salad keeps well in the fridge for up to 3 days, you can definitely make this one ahead of time!
- Feel free to use spinach instead of kale if you aren’t a fan of raw kale.
- Any medium-sized noodle like rotini, bowtie, or penne noodles will all work for this recipe.
Nutrition
Serving: 1.25 cups (approximately, or 1/8 of recipe) | Calories: 410kcal | Carbohydrates: 20.3g | Protein: 15.9g | Fat: 29.3g | Cholesterol: 51.1mg | Sodium: 984.2mg | Fiber: 2.4g | Sugar: 1.1g