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.
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
GIADA'S ANTIPASTO PASTA SALAD
Made with a basil vinegarette. Of course any antipasto items you like can be added in or some could be left out. Pasta salad is a very flexible dish.
Provided by Recipe Reader
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Red Wine Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Nutrition Facts : Calories 820.1, Fat 45.1, SaturatedFat 7.4, Cholesterol 5.7, Sodium 653.2, Carbohydrate 86.3, Fiber 4, Sugar 2.1, Protein 17.2
ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
ANTIPASTI SKEWERS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 6 skewers
Number Of Ingredients 12
Steps:
- Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
- Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.
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