Rainbow Antipasto Pasta Salad Recipe

Recipe By Slurrp

Rainbow Antipasto Pasta Salad is a vibrant and flavorful dish that combines the freshness of vegetables with the richness of antipasto ingredients. This colorful salad features a variety of vegetables like cherry tomatoes, bell peppers, cucumbers, and olives, along with antipasto staples like salami, mozzarella, and artichoke hearts. Tossed with cooked pasta and a tangy Italian dressing, this salad is perfect for picnics, potlucks, or as a light and refreshing meal on its own.

4
18 Rating -
Rate
Vegdiet
30minstotal
18minsPrep
12minsCook
30m.total
18m.Prep
12m.Cook
Rainbow Antipasto Pasta Salad
plan
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ingredients serve

Ingredients for Rainbow Antipasto Pasta Salad Recipe

  • 1.33 ounce Rotini Pasta
  • 0.17 cup Cherry Tomatoes, Halved
  • 0.17 cup Diced Bell Peppers
  • 0.17 cup Diced Cucumbers
  • 0.17 cup Sliced Black Olives
  • 0.17 cup Diced Salami
  • 0.17 cup Diced Mozzarella Cheese
  • 0.17 cup Quartered Artichoke Hearts
  • 1/25 cup Olive Oil
  • 0.33 tablespoon Red Wine Vinegar
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Dried Oregano
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper

Directions: Rainbow Antipasto Pasta Salad Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, cucumbers, olives, salami, mozzarella, and artichoke hearts.
  • STEP 3.In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the pasta salad and toss to coat all the ingredients evenly.
  • STEP 5.Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, give the salad a good toss and adjust the seasoning if needed. Serve chilled.

Cooking Tips

  • You can customize the salad by adding or substituting other vegetables or antipasto ingredients according to your preference.
  • For added flavor, you can marinate the mozzarella and artichoke hearts in the dressing for a few hours before adding them to the salad.
  • To make the salad more filling, you can add cooked chicken or shrimp.
  • If making the salad ahead of time, wait to add the dressing until just before serving to prevent the pasta from becoming soggy.

Storage and Serving

  • Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, give the salad a good toss and adjust the seasoning if needed.
  • This salad is great for picnics, potlucks, or as a side dish for grilled meats or sandwiches.
Nutrition
value
301
calories per serving
15 g Fat11 g Protein59 g Carbs3 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    11g
  • Carbs
    59g
  • Fiber
    3g

MacroNutrients

  • Carbs
    59g
  • Protein
    11g
  • Fiber
    3g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    126mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    168mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp