Hey guys! So I wanted to post this earlier this week but I’m starting to get bogged down with school and work this semester. Stress is building up and my free time is quickly diminishing but I am still extremely dedicated to posting at least once a week for now and hopefully more in the future. I will get there! Unlike my past recipe posts, this one is more of a lunch or light dinner meal. I always make my own lunch for the work week. Not only does it save money, because eating out every day is expensive and who doesn’t want to save money?! But also, it’s a lot healthier to make your own lunch. Eating out is usually the less healthy option because there tend to be hidden ingredients or added sugars/fats that aren’t in there when you make your own food. Also, you are in charge of everything you put in your food, so if you don’t like a certain ingredient or have certain dietary restrictions you can omit or add whatever you want! The world and your food is your oyster!
Okay, so I know I may have some haters out there that are thinking/saying “well, eating pasta isn’t good for you either!” Well, you know what I say to that??? That’s bologna! I have said this before and I will probably say it again many more times: CARBS ARE NOT BAD FOR YOU! While I will say it is better to eat good carbs, like whole wheat, whole grains, oats, fruits & veggies, or wheat substitutes like lentil/chickpea pasta, sprouted bread, etc. Sometimes regular pasta and a good ole hunk of bread are all anyone could want or need. With that being said, unless you have a certain dietary restriction in which you are celiac or gluten intolerant, being gluten-free to be “healthier” is so unnecessary. Carbs are good for you and extremely necessary if you work out or lift weights regularly. So go ahead girl (or boy) eat that damn pasta you deserve it!
This particular recipe is perfect for a make-ahead “meal prep” lunch for you or the whole family! The mix of store-bought ingredients and a homemade pesto makes it the easiest and tastiest make-ahead meal you’ve probably ever made. My Antipasto Pasta Salad, my unique spin on the traditional pasta salad is incredibly delicious and full of Italian flavors that everyone will love! Antipasto, like charcuterie (but charcuterie is the French version), is a traditional Italian appetizer filled with meats, cheeses, olives, peppers, etc. This pasta salad is filled with all the ingredients that you would typically find in an antipasto salad, hence the name: Antipasto Pasta Salad. So if you like meat, cheese, fresh pesto, and light but tangy homemade Italian dressing this is for you! I’ll tell you a secret, my pesto is not traditional, it has kale!!! The kale gives it a depth of flavor and a little bit of a kick compared to traditional basil pesto!!! Okay, that’s enough of me chatting, find this recipe for my easy and tasty pasta salad below! Hope you enjoy 🙂
Antipasto Pasta Salad
Prep Time: 20-30 mins
Total Time: 20-30 mins
Serves: 8-10 (half recipe for only 4-5 servings)
My unique spin on the traditional pasta salad is full of antipasto flavors, combined with flavorful pesto and tangy homemade Italian dressing is a perfect light meal any day of the week! Serve cold or room temp.
- 1 12-16oz box of pasta (farfalle, fusilli, penne, or rotini)
- .5-1 lb hard salami slices 1/2-1 inch thick, cut into chunks
- 8 oz container of fresh mozzarella cheese balls (depending on the size cut in half or quarters)
- 1 pint of cherry tomatoes, cut in half
- 1 6oz can of large black olives, cut in half
- 1/4 finely chopped parsley
- 1/2 red onion, finely diced
- Optional: Sliced Pepperoncini, grated parmesan cheese
- 1/2 cup Kale Pesto (see notes)
- 1/2 Cup Italian Dressing (see notes for homemade or use your favorite store brand)
- Cook pasta to package directions. Toss with olive oil to prevent sticking and let cool slightly.
- Combine all ingredients together! Woot Woot, so easy!!
- Keep in the fridge for 4-5 days!
- 1 1/4 cups kale (stems removed) and roughly torn
- 1/2 cup parsley
- 1/4 cup basil
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (more to taste)
- 1 large clove or 2 medium cloves of garlic
- 1/2 cup grated parmesan cheese
- Pulse ingredients in a blender or food processor until smooth.
- 1/2 Cup olive oil
- 2 tablespoons red wine vinegar (white wine vinegar works too)
- 1 clove finely minced garlic
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano (if you don’t already have dried basil/oregano you can sub it for 2 teaspoons of Italian seasoning)
- 1 tablespoon sea salt
- 1/2 tablespoon black pepper
- Whisk or shake in a mason jar until combined.
Eat with family and friends or divide the pasta salad amongst Tupperware containers (if meal prepping for lunch). Don’t forget this recipe makes 8-10 servings soif you are looking to make less just half the recipe! Or if you’re like me you’ll want to eat this for every meal throughout the week (guilty)… Bon Appetit!
Snap a pic for Instagram with #DoseofDana of tag me @DoseOfDana in your final product! Let me know if you enjoyed this recipe and subscribe-> for more to come! #DailyDose