ANTIPASTO PASTA SALAD
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
- Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
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.
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 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
ANTIPASTO PASTA SALAD
A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!
Provided by Chicagoland Chef du
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta according to package directions. Drain, rinse with cold water, cool.
- Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
- Before serving, add more vinaigrette as needed.
Nutrition Facts : Calories 442.4, Fat 14.4, SaturatedFat 6.9, Cholesterol 34.3, Sodium 741.2, Carbohydrate 60.1, Fiber 7.4, Sugar 7.1, Protein 19.7
ANTIPASTO PASTA SALAD
I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta according to package directions; drain and rinse with cold water.
- Place in a large salad bowl.
- Add the next 12 ingredients; mix well.
- In a jar with tight-fitting lid, shake oil and lemon juice.
- Pour over salad and toss.
- Cover and refrigerate 6 hours or overnight.
- Stir before serving.
Nutrition Facts : Calories 397.6, Fat 23.2, SaturatedFat 3.9, Cholesterol 8.6, Sodium 670.9, Carbohydrate 38.9, Fiber 3.4, Sugar 1.9, Protein 9
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
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