4th of July Antipasti Pasta Salad
This fantastic and super easy pasta salad will disappear quickly once folks get a whiff of the garlic in the Tuscan Kale pesto, and then lay their eyes on the fresh tomatoes, creamy mozzarella, and salty nuggets of prosciutto awaiting their eager forks. I took this to a recent potluck, and there were several eager questions about the recipe. I’m sure you will have the same reaction, so make a double batch!
Servings Prep Time
12people 1hour
Cook Time Passive Time
20minutes 30minutes (for cooling)
Servings Prep Time
12people 1hour
Cook Time Passive Time
20minutes 30minutes (for cooling)
Ingredients
Tuscan Kale Antipasti Pasta Salad
Tuscan Kale Pesto
Instructions
Antipasti Pasta Salad
  1. Boil pasta per package instructions. Drain well and allow to cool completely.
  2. If you have defrosted the pesto (see notes below re: that process), drizzle additional olive oil and stir to ensure a loose and creamy consistency.
  3. Layer everything (tomatoes, mozzarella, prosciutto, artichoke hearts, pesto) on top of the pasta and get ready to mix up those delicious flavors!
  4. Mix until all ingredients are fully incorporated. Drizzle additional olive oil to help make sure that nothing sticks together. Refrigerate for at least 2 hours, but preferably overnight, to make sure all of the flavors have a chance to marry.
  5. Serve up this beautiful and flavorful pasta salad and let your guests dig in!
Tuscan Kale Pesto
  1. Preheat oven to 400 degrees. Place almonds on a baking sheet, in single layer. Toast almonds for 6 minutes. Allow to cool completely prior to use in pesto mixture.
  2. Remove stems from kale stalks. Wash leaves and pat dry with a paper towel. Place kale, cheese, almonds, and garlic cloves in food processor.
  3. Once ingredients are incorporated, turn processor back on and drizzle olive oil in as it mixes, creating a smooth texture. Salt & pepper to taste.
  4. Store in airtight container in refrigerator for up to 5 days, or freeze in ice cube trays and store cubes in airtight container in freezer for up to 4 months.
Recipe Notes

Not familiar with Tuscan Kale?  Now’s your chance to get up close and personal.  This variety of kale, also known as “black kale” or “dinosaur kale”, has a slightly sweeter flavor than the traditional green kale that is on nearly every restaurant menu these days.  Traditional kale can be a bit rough in consistency, while Tuscan kale’s leaves are a bit softer in texture.

My first introduction to it was in an Italian cooking class where we used it in ravioli.  Sound odd?  Well, it was AWESOME.  I highly recommend trying it if you’re into making your own pasta.  The texture, the flavor, and the color make it a great alternative when looking for a new “power green” to incorporate into your diet.