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Rainbow Antipasto Pasta Salad

This Rainbow Antipasto Pasta Salad is the best method to use up leftover antipasto ingredients! Additionally, it's simple to create, tossed with a zesty Italian herb vinaigrette, and yummy!
Prep Time18 mins
Cook Time12 mins
Total Time30 mins
Course: diet, Salad
Cuisine: gluten free
Servings: 6
Author: Feodora Nastashia


Rainbow Antipasto Salad Ingredients:

  • 1 pound dry pasta (I used tri-colour rotini)
  • 4-6 cups hopped 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.
  • a quarter of a small red onion, peeled and thinly sliced
  • One 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 teaspoons Kosher salt
  • 1/2 teaspoons freshly-cracked black pepper
  • 1/4 teaspoons garlic powder


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 around 20-30 seconds until no longer hot.
  • In a big bowlcombine 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 times.

To Make The Italian Herb Vinaigrette:

  • Whisk all ingredients together until blended.


  1. To soften the kale, I placed it in the mixing bowl first, along with two 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 beautiful dark green colour.
  2. The sky’s the limit for other antipasto ideas, but in general, I recommend using any combination of:
  • diced cheeses
  • Italian meats
  • olives
  • grilled, roasted, or marinated veggies
  • toasted nuts
  • diced cantaloupe, grapes, or figs (only if you like fruit mixed in)