Antipasti Pasta Salad Recipes

ANTIPASTI PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

ANTIPASTO PASTA SALAD

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water to cool quickly.
• In large bowl, toss cooled pasta with remaining ingredients until well blended.
• Cover and refrigerate until ready to serve.

ANTIPASTO PASTA SALAD

Steps:

• Prepare pasta according to package directions. Drain, rinse with cold water, cool.
• Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
• Before serving, add more vinaigrette as needed.

GIADA'S ANTIPASTO PASTA SALAD

Steps:

• Red Wine Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
• Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

ANTIPASTO PASTA SALAD

Steps:

• Place the spaghetti in a medium bowl, then add the balsamic vinaigrette and toss with tongs so the spaghetti is well coated. Add the arugula, salami and giardiniera and toss well to combine.
• Transfer to a serving dish, then garnish with the provolone. Season with salt and pepper.

ANTIPASTO COLD PASTA SALAD

Steps:

• Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
• Mince yellow onion and transfer to mixing bowl.
• Drain mushroom pieces and transfer to mixing bowl.
• Drain olives, slice finely, and transfer to mixing bowl.
• Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
• Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
• Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.

HOMEMADE ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

ANTIPASTO PASTA SALAD

Steps:

• In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

CHEF JOHN'S ANTIPASTO PASTA SALAD

Steps:

• Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
• While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
• Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
• Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
• Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

POTLUCK ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

ANTIPASTO PASTA SALAD

Steps:

• Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
• Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
• Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
• Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
• You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• Place in a large salad bowl.
• Add the next 12 ingredients; mix well.
• In a jar with tight-fitting lid, shake oil and lemon juice.
• Pour over salad and toss.
• Cover and refrigerate 6 hours or overnight.
• Stir before serving.

ANTIPASTO PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.