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Antipasto & Pesto Pasta Salad

ByronTalbott
1.4M subscribers
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17K views 2 years ago
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   SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: byronlovesfood@gmail.com WEBSITE: http://www.byrontalbott.com TWITTER:   / byrontalbott   INSTAGRAM:   / byrontalbott   FACEBOOK:   / byrontalbottfood   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 ...more
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Antipasto & Pesto Pasta Salad
819Likes
17,095Views
2022May 16
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   SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: byronlovesfood@gmail.com WEBSITE: http://www.byrontalbott.com TWITTER:   / byrontalbott   INSTAGRAM:   / byrontalbott   FACEBOOK:   / byrontalbottfood   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

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ByronTalbott

1.4M subscribers