Antipasto Pasta Salad
with white beans / kale / olives / tomatoes / cheese
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.)
- 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
- 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)
- Tomatoes, medium - 2, chopped (sub halved cherry or grape tomatoes)
- Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
- Olives, any pitted and sliced - 3/4 cup
- Cheese, mozzarella pearls - 6 oz (sub chopped fresh mozzarella)
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)
Garlic / Artichoke hearts / Kale - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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)
Tomatoes - Chop tomatoes.
Beans - Drain and rinse.
Olives - Drain and rinse. Chop or slice if not pre-sliced.
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.)
In a large mixing bowl, gently combine pasta, artichoke hearts, kale, beans, tomatoes, cheese, and olives.
Fold in vinaigrette.
Taste and season pasta salad with some salt and pepper.
Divide pasta salad between bowls and enjoy!
I cannot express how much I love this salad. I love how easy it is to make, how it gives me an excuse to buy all the marinated veggies and fats salamis from my Italian deli, and how everyone can serve themselves an antipasto salad that suits them. It may even inspire me to buy some aperol to make an accompanying spritzer. This salad is such a perfect thing to make on a how summer day because all I need to cook is the pasta ( if I want to).1 Helpful
Delicious and easy, summery flavours. Subbed roquette (arugula) for the kale.0 Helpful
Absolutely killer. Quick and easy. Filling and delicious. Our only sub was asparagus instead of artichoke and pepperoni in addition to salami. Will use again.0 Helpful
Quick and easy (did weekend prep) Could have used more mozzarella and maybe a little less pasta. Let everyone add their own dressing. Overall, pretty good.0 Helpful
This is a lovely pasta salad. I used kidney beans because that’s what was open. I have tried many times to like olives and I really really don’t but didn’t have a good substitute. Now I do, though- pickled beets!0 Helpful
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.0 Helpful
New favorite for sure. So easy and so many good flavors0 Helpful