Italian Antipasto Pasta Salad With Basil Vinaigrette Recipes

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ANTIPASTO PASTA SALAD W/BASIL VINAIGRETTE



Antipasto Pasta Salad W/Basil Vinaigrette image

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

1 (16 ounce) package pasta, cooked
1 green pepper, juliennned
15 ounces garbanzo beans, rinsed and drained
4 ounces monterey jack cheese, julienned
4 ounces mozzarella cheese, julieneed
4 ounces provolone cheese, juliennned
6 green onions, slices
4 ounces hard salami, thinly sliced, julienned
2 1/4 ounces sliced ripe olives, drained
3 ounces pepperoni, thinly sliced
1 -2 tablespoon fresh chives, minced
2 plum tomatoes, sliced and halved
basil vinaigrette
2/3 cup olive oil
1/3 cup red wine vinegar
3 tablespoons fresh basil, chiffonade (or 1 T dried)
1 garlic clove, minced
1/4 teaspoon salt

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

ANTIPASTO SALAD WITH BASIL DRESSING



Antipasto Salad with Basil Dressing image

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

2 large red bell peppers
1 cup (packed) fresh basil leaves
1 garlic clove
1/2 teaspoon salt
3/4 cup extra-virgin olive oil
1/2 pound thinly sliced prosciutto
2 8-ounce balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds
4 large tomatoes, thinly sliced
6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds
1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped

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.

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