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Antipasto Pasta Salad
with kale / olives / salami / tomatoes / cheese

Active: 30 Total: 30

With the weather getting warmer, it's always nice to have a pasta salad in the rotation - serve it as a side dish for a barbecue or as a main dish for dinner or lunch. This colorful Italian-inspired version is great warm or chilled.
Smarts: If making this ahead, divide the vinaigrette in half. Toss the first half with the pasta salad when you make it and the second half right before serving. (This will prevent all of the dressing from soaking into the pasta while it sits.)

Tags

Ingredients

Metric
Servings:
4
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry - 2 Tbsp (sub red or white wine vinegar)
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Italian seasoning - 1 tsp
  • Oil, olive - 6 Tbsp
Antipasto Pasta Salad:
  • Pasta, any fun shape - 10 oz
  • Artichoke hearts - 8, chopped (preferably marinated in oil)
  • Kale, curly leaf - 1 bunch, stems removed and leaves very thinly sliced (sub baby kale)
  • Salami - 4 oz, cubed
  • Tomatoes, medium - 2, chopped (sub halved cherry or grape tomatoes)
  • Olives, any pitted and sliced - 3/4 cup
  • Cheese, mozzarella pearls - 6 oz (sub chopped fresh mozzarella)

Nutrition Facts

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Prep

  1. Cook pasta - Cook pasta according to package directions. If prepping ahead, toss with some oil to minimize sticking. (Can be done up to 5 days ahead)

  2. Garlic / Artichoke hearts / Kale / Salami - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together garlic, vinegar, lemon juice, mustard, honey, and Italian seasoning. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Tomatoes - Chop tomatoes.

  5. Olives - Drain and rinse. Chop or slice if not pre-sliced.

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Make

  1. If you would like the pasta warm and it was cooked ahead, reheat it briefly in the microwave. (This is optional - the pasta salad can be served warm or room temperature.)

  2. In a large mixing bowl, gently combine pasta, artichoke hearts, kale, salami, tomatoes, cheese, and olives.

  3. Fold in vinaigrette.

  4. Taste and season pasta salad with some salt and pepper.

  5. Divide pasta salad between bowls and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (35)
Gluten-free (5)
Paleo (3)
Vegetarian (7)

20 reviews

Good, used only 4 tablespoons of olive oil to cut down on the fat content. Next time I would do the beans instead of the salami as it didn’t add much to the flavors. Good as a side dish to a protein.

By: Sabrina
Posted: May 18, 2022
Diet: Original
0 Helpful

New favorite for sure. So easy and so many good flavors

By: Sarah
Posted: May 17, 2022
Diet: Original
0 Helpful

Great pasta salad with lots of flavor. I used a spinach/arugula mix instead of kale added right before serving.

By: Sara
Posted: May 17, 2022
Diet: Original
0 Helpful

Surprised we liked this as much as we did! Kids ate it deconstructed. I left salami out for my meat eating hubby to put on his. I skipped the beans and it was still a very satisfying meal. Used cubed mozzarella and spinach (because none of us like kale) Would be good as a side or a whole meal as we did tonight. Had the right amount of dressing. Would be easy to throw is other veggies or cheese as well. Would be good for company. Loved how easy this came together, will make again!!

By: Ila
Posted: May 16, 2022
Diet: Original
0 Helpful

I'd leave the kale out if I made this again. The texture doesn't work.

By: Chelsea
Posted: May 16, 2022
Diet: Original
0 Helpful

Not a huge fan of pasta salad, but this was a better than most. Maybe even better as a side than a meal. Skipped olives and artichokes because we don’t like them.

By: Julia
Posted: May 15, 2022
Diet: Gluten-free
0 Helpful