Antipasto & Pesto Pasta Salad

Pasta salads are my #1 go-to snack during the warmer months because they're super refreshing, packed full of flavor, and easy to make ahead of time AND are twice as flavorful the day after! Plus, there's about a million and one ways to customize them with a variety of different veggies, greens, condiments, dressings, and on and on. Hope you enjoy this recipe and defiantly give this one a try!

Pesto Recipe:    • Rigatoni with Pesto | Byron Talbott  

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INGREDIENTS:
1/2lb Rotini (cooked al dente)
sliced red onions
sliced kalamata olives
sliced pepperoncini
marinated artichokes
cured salami
parmesan cheese

Vinaigrette:
4 tbsp white wine vinegar
1/4 cup olive oil
1 tsp dijon mustard
1 tsp dried garlic powder/flakes
1 tsp dried oregano
1 tsp dried thyme
salt to taste

1/2lb Rotini (cooked al dente)
4 tbsp Pesto-    • Rigatoni with Pesto | Byron Talbott  
sliced avocado
curly kale (purple and green)
baby spinach
parmesan cheese to finish