ANTIPASTO ROTINI SALAD
Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
- Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
- In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
ANTIPASTO PASTA SALAD
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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 SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO ROTINI PASTA SALAD
This is an often-requested recipe around here. I make it in quantity for my kids' team dinners and never have any left!
Provided by Stewie
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large salad bowl, put together all the above salad ingredients.
- Make the salad dressing at least 2 hours (preferably the night before).
- Mix all the ingredients together and let them"set".
- This makes more dressing than you need so put only what you need on the salad and toss thoroughly.
ANTIPASTO ROTINI SALAD
Quick and easy, add or change ingredients to your liking and tastes. Make it super quick and easy with Frozen Stir Fry Vegetable Mix instead of fresh vegetables! Omit the salami and make it vegetarian.
Provided by toninalani
Categories European
Time 2h
Yield 24 1-cup servings, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook rainbow rotini according to package directions or to desired doneness.
- Drain pasta.
- In a large bowl, mix pasta, vegetables, beans, onion, and olives.
- Pour dressing over salad and toss well.
- Cover and refrigerate at least 2 hours before serving.
- Garnish with parmesean cheese before serving.
- Salad can be made the night before.
- Add extra dressing if needed.
Nutrition Facts : Calories 164.6, Fat 6.8, SaturatedFat 1.7, Cholesterol 9.6, Sodium 379.1, Carbohydrate 19.9, Fiber 2.1, Sugar 1.3, Protein 6.1
QUICK ANTIPASTO SALAD
I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.
Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
ANTIPASTO PASTA SALAD
Categories Salad Blender Bean Pasta Tomato Appetizer Quick & Easy Mozzarella Meat Hot Pepper Chill Parsley Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 14
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.
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