Grilled Vegetable And Tortellini Antipasto Salad Recipes

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ANTIPASTO SALAD II



Antipasto Salad II image

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

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

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

GRILLED VEGGIE TORTELLINI SALAD



Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

4 cloves roasted garlic, minced
1 red pepper, quartered
1 portabella mushroom
1 onion, sliced
1 zucchini, sliced into four long strips
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

  • Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  • Then grill till browned about 2-3 minutes each side.
  • In a blender blend garlic,olive oil,balsamic vinegar,.
  • rosemary.
  • Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  • Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

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