Antipasto Salad With Basil Dressing Recipes
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 WITH BASIL DRESSING
Categories Salad Food Processor Egg Olive Tomato Buffet Mozzarella Basil Bell Pepper Summer Grill/Barbecue Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)
- Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.
ANTIPASTO SALAD WITH BASIL DRESSING
This can be a meal in and of itself with some bread and wine. Our favorite way this past summer was just to make a Beer Butt chicken and have this salad - that was all that was needed. I got this recipe out of one of my magazines (Food, Gourmet, Bon Apetite....), I'm just not sure which one...
Provided by Vicky Bryant
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Char peppers directly over gas flame or under broiler until blackened on all sides.
- Enclose in paper bag; let stand 10 minutes.
- Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
- With machine running, gradually blend in oil.
- Transfer basil oil to small bowl.
- (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.) Arrange ingredients on a large platter or in a large, shallow bowl, i.
- e.
- ,prosciutto around outside, cheese slices within circle of prosciutto and tomatoes within circle of cheese, top with pepper strips (or however you think it will look better).
- Sprinkle salad with olives; drizzle with some basil oil.
- Serve with remaining basil oil at table.
Nutrition Facts : Calories 765.9, Fat 67.4, SaturatedFat 20.8, Cholesterol 89.6, Sodium 1087, Carbohydrate 15.8, Fiber 4.5, Sugar 9.4, Protein 27.9
ANTIPASTO PASTA SALAD W/BASIL VINAIGRETTE
Make and share this Antipasto Pasta Salad W/Basil Vinaigrette recipe from Food.com.
Provided by Yia Yia
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine first 12 ingredients.
- Combine dressing ingredients in a small bowl, pour over salad; toss to coat.
- Cover and refrigerate.
- Toss before serving.
Nutrition Facts : Calories 1419, Fat 81.5, SaturatedFat 26.1, Cholesterol 118.9, Sodium 2092.6, Carbohydrate 117.3, Fiber 10.4, Sugar 5.7, Protein 53.5
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.
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2008-04-07 Step 3. Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in …
From bonappetit.com
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- Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. DO AHEAD Peppers and basil oil can be made 1 day ahead. Cover separately and chill.
- Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.
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