RAINBOW ANTIPASTO PASTA SALAD #vegetarian #veggies

This Rainbow Antipasto Pasta Salad is the ideal method to go through extra appetizer fixings! Furthermore, it's anything but difficult to make, hurled with a lively Italian herb vinaigrette, and totally tasty!

It's staggeringly fast and simple to make, since I'm speculating the majority of those appetizer fixings you have are as of now in reduced down pieces. It's inconceivably delightful, with the ideal blend of sweet and exquisite and zesty fixings added to the pasta, in addition to a basic Italian herb vinaigrette. It's fantastically adaptable, so don't hesitate to substitute in any of your preferred appetizer fixings that you have close by. Furthermore, I should state that I'm particularly amped up for the way that it's inconceivably bright, and will capture everyone's attention on the off chance that you bring it along to a potluck, or simply pop it directly in the center of your supper table at home.

I completely cherished it. And the entirety of the appetizer enhances normally integrated consummately, particularly when integrated with that basic vinaigrette. Even more motivation to make more appetizer platters when they can be followed up by a similarly scrumptious appetizer pasta serving of mixed greens like this one.

Also Try Our Recipe : VEGAN KATSU CURRY WITH TOFU

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

INSTRUCTIONS
TO MAKE THE ANTIPASTO PASTA SALAD:

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.
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.

TO MAKE THE ITALIAN HERB VINAIGRETTE:

Whisk all ingredients together until combined.

NOTES
*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 makes it considerably softer, and will turn the kale a nice dark green color.

**The sky’s the limit for other antipasto ideas, but in general, I recommend using any combination of: