NO PASTA ANTIPASTO SALAD
This is a nice change from the usual summertime pasta salads. It's also versatile in that you can substitute spinach for the lettuce and pepperoni in place of the salami.
Provided by shelbyrose
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place the lettuce on a large serving platter.
- Arrange the salami, cheeses, tomatoes and olives over top.
- Sprinkle with chives.
- In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper.
- Cover and process until smooth.
- Drizzle over salad.
Nutrition Facts : Calories 313, Fat 26.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 1053.7, Carbohydrate 8, Fiber 2.3, Sugar 3.3, Protein 11.8
EVERYTHING ANTIPASTO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
- For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
ANTIPASTO SALAD II
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
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
ANTIPASTO PASTA SALAD
A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.
Provided by Dayna
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h35m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g
ANTIPASTO PASTA SALAD
You can serve this salad as a side dish, but it's so packed with stuff that it can easily be a meal. I love this kind of dish because I can have it as a meal one day and then snack on the leftovers for a few days (right out of the container, of course).
Yield serves 4
Number Of Ingredients 11
Steps:
- Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
- Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
- Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
- Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
- You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.
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