ANTIPASTO PICNIC SALAD
This is the most delicious salad I've had in a long time. The dressing is just fabulous and is included with the recipe. The taste is very fresh. This is perfect for lunch, or a potluck.
Provided by LilPinkieJ
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
- In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
- For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 224.1, Fat 11.2, SaturatedFat 3.9, Cholesterol 41.8, Sodium 962.4, Carbohydrate 17.8, Fiber 2.4, Sugar 0.7, Protein 15.5
ANTIPASTO PICNIC SALAD
Everybody just loves this tempting antipasto salad full of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 25 servings (1 cup each).
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 527mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
SUMMER ANTIPASTO PLATTER
This super easy to assemble Summer Antipasto Platter has so much flavor and is incredibly satisfying. It's absolutely perfect for eating outdoors from your patio to picnic. There's no cooking involved here, just a few minutes of chopping and assembling. It's one of my favorite ways to entertain, or for an easy date night dinner. Choose to mix and match according to what's in season and the ripest for the best flavor!
Provided by Kari Peters - Get Inspired Everyday!
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- Assemble everything listed as desired. Then drizzle with olive oil, balsamic, and sea salt.
- To assemble as pictured, lay out the sliced heirloom tomatoes on each side of a large oval platter. (Mine is 16″ x 12″.) Top with the halved mozzarella balls and the sliced cherry tomatoes to make the Caprese salads.
- Next wrap the 4 slices of melon with 4 slices of prosciutto and lay 2 by each of the Caprese salads on opposite sides of the platter.
- Then place the 2 kinds of cheese on the opposite empty sides of the platter. From there fill in with the genoa salami folded into quarters and the berries. Sprinkle with basil.
- You can tightly cover and refrigerate the platter for a few hours at this point.
- Then when ready to serve drizzle with the olive oil, balsamic, and sea salt.
- Serve immediately.
ANTIPASTO SALAD
This is always a hit for summer picnics.
Provided by It's A New Day
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta in a pot of boiling salted water until al dente. Drain.
- In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
- Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
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