Potluck Antipasto Pasta Salad Recipes
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
POTLUCK ANTIPASTO PASTA SALAD
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
POTLUCK ANTIPASTO SALAD
I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients. , In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.
Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
ANTIPASTI PASTA SALAD
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 534 g, Fat 19 g, Fiber 3 g, Protein 21 g
POTLUCK PASTA SALAD
Make and share this Potluck Pasta Salad recipe from Food.com.
Provided by Nancy Van Ess
Categories Potluck
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions except add crushed red pepper to the cooking water.
- Rinse with cool water and drain thoroughly.
- Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
- Add dressing to pasta mixture. Toss gently to mix.
- Cover and chill for 2 hours or up to 24 hours.
Nutrition Facts : Calories 278, Fat 16.6, SaturatedFat 3.6, Cholesterol 9.9, Sodium 525.5, Carbohydrate 25, Fiber 4, Sugar 4.6, Protein 9.4
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Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight.
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