RAINBOW ANTIPASTO PASTA SALAD #SALAD #PASTA
I don't think about you, however at whatever point I make an appetizer platter for a social affair, I will in general get a weeee bit enthusiastic with my spread of fixings. I need to incorporate such a significant number of cheeses! Such a large number of olives! Such huge numbers of peppers! Such huge numbers of meats!
Which consistently implies that thereafter, I'm left with…
… such a significant number of remains.
(If it's not too much trouble disclose to me I'm by all account not the only one with this tasty issue… !)
All things considered, for any of you other appetizer sweethearts who may search for an approach to utilize remaining fixings, today I have the ideal formula to impart to you. It's this vivid appetizer pasta plate of mixed greens Or as a smart peruser on Facebook recommended I call it, appetizer serving of mixed greens. (<–So punny!)
It's unfathomably speedy and simple to make, since I'm speculating the greater part of those appetizer fixings you have are as of now in scaled down pieces. It's inconceivably delightful, with the ideal blend of sweet and appetizing and zesty fixings added to the pasta, in addition to a basic Italian herb vinaigrette. It's unimaginably adjustable, 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 staggeringly vivid, and will take the show 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.
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:
- 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.
- *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: diced cheeses, Italian meats, olives, grilled, roasted, or marinated veggies, toasted nuts, diced cantaloupe, grapes, or figs (only if you like fruit mixed in)
For more detail: http://bit.ly/31684Do
