Homemade Antipasto Salad Dressing Recipes

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

ANTIPASTO SALAD RECIPE

Steps:

• Combine all ingredients in a large salad bowl.
• Toss with Italian dressing.

ANTIPASTO SALAD RECIPE

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.

QUICK ANTIPASTO PASTA SALAD

Steps:

• Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.
• Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.

ANTIPASTO SALAD

Steps:

• DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
• CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
• SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

ANTIPASTO SALAD

Steps:

• Start by preparing your dressing in a bowl or mason jar. Add in your oil, vinegar, lemon juice, mustard, minced garlic, and salt and pepper. Stir or shake until well combined. Taste to see if you need more salt or pepper. Set aside.
• Now you will work on prepping your cheese, veggies, and meat. Then begin to assemble your antipasto salad.
• Start by adding your lettuce to the bottom. Then add meat followed by cheese, artichoke hearts, peppers, tomatoes, olives, and parsley.
• Now Drizzle with homemade dressing and serve your fresh antipasto salad.

ANTIPASTO SALAD

Steps:

• Start by whipping up the dressing. In a mason jar (pint size), combine olive oil, fresh juiced lemon, balsamic vinegar, pressed garlic, parmesan cheese, salt, and Italian Seasoning. Shake well and refrigerate until ready to serve salad.
• In a salad bowl, add fresh Arugula. Top with snipped fresh basil, grape tomatoes, artichokes, black olives (or kalamata olives), shredded parmesan cheese, salami (quartered), garbanzo beans, and cheddar cheese.
• Gently toss salad. Top with dressing immediately before serving. ENJOY.

ANTIPASTO SALAD

Steps:

• Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
• Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
• Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

HOMEMADE ANTIPASTO SALAD DRESSING

Steps:

• Place all the ingredients in a medium bowl, whisk until well combined. Store any remaining dressing in an airtight container in the refrigerator for future use.

ANTIPASTO SALAD WITH BASIL DRESSING

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 RECIPE

Steps:

• Prepare and combine all salad ingredients in large bowl.
• Mix dressing ingredients then pour over salad. Toss until evenly coated with dressing.
• Salt and pepper to taste.