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.
ANTIPASTO PASTA SALAD
This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. -Becky Melton, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 336 calories, Fat 19g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1006mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
THE DOM'S ANTIPASTO SALAD (WITH PASTA)
Serve with a good french baguette and a quality bottle of Zinfandel for a romantic evening. If we told you where we got the recipe, we'd have to kill you, lol. ;)
Provided by 2Bleu
Categories Penne
Time 10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl toss the cooked penne with the oil and vinegar.
- Gently toss in salami, pepperoni, mushrooms, onions, olives, provolone, tomatoes and basil. Season with oregano, salt, and pepper. Serve over a bed of lettuce.
- Alternate arrangement: In a large bowl, toss penne, tomatoes, mushrooms, tomatoes, basil, oil, vinegar, salt, and pepper. Arrange torn lettuce onto plates; top with pasta mixture.
- Fold the meat and cheeses into rosebuds and arrange decoratively onto the pasta. Place olives into center of rosebuds. Sprinkle all over with oregano and serve.
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.
CHEF JOHN'S ANTIPASTO PASTA SALAD
An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 3h55m
Yield 12
Number Of Ingredients 23
Steps:
- Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
- While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
- Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
- Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
- Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g
ANTIPASTO COLD PASTA SALAD
This recipe is great for serving crowds, and can be made with minimal effort and expense if you source your ingredients from the "dollar store." Equally good on a hot summer's day as on Superbowl Sunday. For best results, make a day ahead and refrigerate prior to serving, so the flavors meld. If made in quantities as posted, you will need two 9"x13" aluminum cake pans for serving.
Provided by sarikat
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
- Mince yellow onion and transfer to mixing bowl.
- Drain mushroom pieces and transfer to mixing bowl.
- Drain olives, slice finely, and transfer to mixing bowl.
- Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
- Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
- Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
- Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
- Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.
Nutrition Facts : Calories 255.9, Fat 12.2, SaturatedFat 3.7, Cholesterol 14.6, Sodium 651.4, Carbohydrate 28.6, Fiber 2.7, Sugar 5.2, Protein 8.8
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