Antipasto Salad


For the Salad

1 pound dry tri-color Rotini pasta

1/2 cup diced salami

1/3 cup shredded mozzarella cheese

1/2 cherry tomatoes

1/4 cup sliced olives

1/4 cup diced artichoke hearts

1/4 cup sliced pepperoni

1/4 cup roasted red peppers

1 cup chopped fresh kale

1/4 cup small red onion, peeled and thinly-sliced

For the Dressing

1/3 cup grape oil

1/4 cup red-wine vinegar

2 teaspoons Italian seasoning

1/2 teaspoon fine sea salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

For the Salad

Cook pasta according to package directions.

Drain pasta and rinse under cold water until no longer hot.

Combine the cooked pasta, with the other ingredients.

For the Dressing

Whisk ingredients until combined.

Drizzle the dressing on top, then toss to combine.

Serve immediately, or cover and refrigerate for up to 3 days.
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