Antipasto Picnic Salad Recipes

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ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTO SALAD



Antipasto Salad image

This is always a hit for summer picnics.

Provided by It's A New Day

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
½ cup shredded mozzarella cheese

Steps:

  • Cook pasta in a pot of boiling salted water until al dente. Drain.
  • In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  • Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g

ANTIPASTO SALAD SANDWICHES



Antipasto Salad Sandwiches image

Categories     Salad     Sandwich     Cheese     Olive     Pepper     No-Cook     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips
1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
3/4 cup finely chopped celery
1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup mayonnaise
1/3 cup chopped roasted red peppers from jar
1 18-inch-long French-bread baguette
2 cups thinly sliced radicchio (from 1 large head)

Steps:

  • Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
  • Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)

ANTIPASTO PICNIC SALAD



Antipasto Picnic Salad image

Everybody just loves this tempting antipasto salad full of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 25 servings (1 cup each).

Number Of Ingredients 16

1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 216 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 527mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

ANTIPASTO PICNIC SALAD



Antipasto Picnic Salad image

This is the most delicious salad I've had in a long time. The dressing is just fabulous and is included with the recipe. The taste is very fresh. This is perfect for lunch, or a potluck.

Provided by LilPinkieJ

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 15

4 ounces medium whole wheat pasta shells
2 (16 ounce) jars giardiniera
1 lb fresh broccoli florets
4 ounces mozzarella cheese, cubed
4 ounces hard salami, cubed
7 ounces lean deli ham, cubed
3 ounces sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 ounces sliced ripe olives, drained
1 tablespoon olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon italian seasoning
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
  • In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
  • For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 224.1, Fat 11.2, SaturatedFat 3.9, Cholesterol 41.8, Sodium 962.4, Carbohydrate 17.8, Fiber 2.4, Sugar 0.7, Protein 15.5

THE PERFECT PICNIC PASTA SALAD



The Perfect Picnic Pasta Salad image

Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.

Provided by Chef John

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 3h45m

Yield 8

Number Of Ingredients 22

3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 pound rotini (corkscrew) pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste

Steps:

  • Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
  • Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
  • Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
  • Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g

SALAD BAR ANTIPASTO



Salad Bar Antipasto image

Make and share this Salad Bar Antipasto recipe from Food.com.

Provided by yooper

Categories     One Dish Meal

Time P1D

Yield 12 serving(s)

Number Of Ingredients 18

2 medium tomatoes, cut into bite size pieces
1 small zucchini, sliced
1 small summer squash, sliced
1 cup cauliflower floret
1 cup broccoli floret
1 small cucumber, sliced
2 stalks celery, sliced
1 medium green pepper, cut into bite size pieces
1 (8 ounce) package sliced salami, cut into bite size pieces
1 medium carrot, sliced
1/2 small red onion, sliced and seperated into rings
1/2 cup pimento stuffed olive
1/2 cup pepperoncini pepper (pickle section of supermarket)
1 cup bottled Italian salad dressing
1 dash basil
1 dash oregano
salt and pepper
parmesan cheese (optional)

Steps:

  • Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
  • Seal the bag and refrigerate for 24 hours, turning bag occasionally.
  • Turn out into a large serving bowl.
  • Top with the Parmesan cheese, if desired.

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