Antipastopicnicsalad Recipes

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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



Antipasto image

This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)

Provided by Kansas A

Categories     Tuna

Time 1h30m

Yield 28 Pints

Number Of Ingredients 13

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

Steps:

  • Mix first 5 ingredients in large pot. Boil 5 minutes.
  • Add next 4 ingredients, boil 10 minutes.
  • Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
  • Process in a hot water bath for 15 minutes.
  • Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
  • Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
  • Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5

ANTIPASTO SALAD



Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

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

SUMMER ANTIPASTO PICNIC SALAD



Summer Antipasto Picnic Salad image

This is a yummy combo of salami, veggies, olives, and basil. Great for picnics because there's no mayo and it can be made ahead of time. Very versatile also; you can add whatever you like.

Provided by tanya

Categories     Appetizers and Snacks     Antipasto Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

1 pound fresh mozzarella, cut into 1/2-inch cubes
2 (6.5 ounce) jars marinated artichoke hearts, quartered and liquid reserved
2 (6 ounce) cans pitted large ripe olives, drained
½ pound dry Italian salami, cut into 1/2-inch cubes
1 cup cherry tomatoes
1 red bell pepper, cored and cubed
1 yellow bell pepper, cored and cubed
¼ cup sliced fresh basil

Steps:

  • Combine mozzarella, artichoke hearts, olives, salami, cherry tomatoes, bell peppers, and basil together in a large bowl. Pour in reserved artichoke marinade and toss to combine.
  • Cover and marinate in the refrigerator for several hours, stirring occasionally.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 13.1 g, Cholesterol 73 mg, Fat 27.8 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.7 g, Sodium 1196.4 mg, Sugar 2.4 g

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.

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Top Asked Questions

What are some of the best recipes for antipasto?
Antipasto Recipes. From warm olives with rosemary, garlic and lemon to pancetta-wrapped asparagus with citronette, these are the best of Food & Wine's antipasto recipes.
How to make a low carb antipasto salad?
This is just a quick overview of how to make the low carb antipasto salad. For the recipe in detail, scroll to the recipe card at the end of the post. Combine and mix all antipasto ingredients in a large bowl. Combine and mix dressing, adjusting salt and pepper to taste. Toss antipasto salad with dressing to coat.
Where does the word antipasto salad come from?
The words “antipasto salad” are derived from Latin roots (“anti” and “pastus”) that translate to “before meal.” This means an antipasto salad is the salad served before the meal. Like This Post? Give it a Share! I hope you love this low carb antipasto salad recipe!
Can You preserve your own antipasto recipe at home?
Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely and successfully.

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