Moms Antipasto Salad Recipes

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

This pasta salad is a fun and flavorful combination of marinated vegetables, cheeses, meats, and pasta! Perfect as a side dish or an entree on its own.

Provided by Holly Nilsson

Categories Salad

Time 30m

Number Of Ingredients 15

Ingredients

8 ounces rotini pasta
1 pint cherry tomatoes (halved)
6 ounces jar marinated artichoke hearts (quartered & drained (reserve juices*))
⅓ cup sliced red onion
½ cup olives (green, black or a mixture)
4 ounces sliced salami (halved)
8 ounces bocconcini
2 tablespoons fresh basil (sliced)
1 tablespoon fresh parsley
1 cup bottled Italian dressing
¼ cup red wine vinegar
⅓ cup olive oil (or use some of the reserved olive oil from the artichoke hearts)
½ teaspoon garlic powder
½ teaspoon dried basil
salt & pepper to taste

Steps:

Cook pasta al dente according to package directions. Rinse under cold water and drain well.
Combine all dressing ingredient in a bowl and whisk to combine.
Toss all ingredients in a large bowl and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 486 kcal, Carbohydrate 35 g, Protein 17 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 750 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ANTIPASTO SALAD RECIPE

Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTO SALAD

Antipasto Salad image

Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!

Provided by Jen

Categories Main Dish

Time 42m

Number Of Ingredients 15

Ingredients

1 large head Romaine lettuce (chopped (about 8 cups))
4 oz. Genoa Salami (chopped)
4 oz. sliced pepperoni
1 cup cherry tomatoes (halved)
1 cup artichoke hearts (drained, patted dry, roughly chopped)
1/2 cup kalamata olives (halved)
1/2 cup green olives
1/4 cup sliced red onion
2 tablespoons chopped pepperoncini
8 oz. fresh mozzarella balls (halved)
4 ounces provolone cheese cut into bite size pieces
1 Recipe Italian Dressing
1/2 loaf French bread (cubed (preferably day old))
1/4 cup olive oil
1/4 tsp EACH dried basil, dried parsley, garlic powder

Steps:

DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

MOM'S SALAD

Mom's Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

QUICK ANTIPASTO SALAD

Quick Antipasto Salad image

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

MOM'S ANTIPASTO SALAD

Mom's Antipasto Salad image

I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes "right" to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother's antipasto salad, use what you like!

Provided by AWinPA

Categories Potluck

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb small shell pasta
1 green bell pepper, cut into small pieces
1 small red onion, diced
1 large tomatoes, cut in 1/2 cubes
1/4 lb pepperoni, cut in 1/4 cubes
1/4 lb genoa salami, cut in 1/4 cubes
1/2 lb mozzarella cheese, cut in 1/4 cubes
8 ounces black olives, drained and sliced
8 ounces green olives, drained and sliced
8 ounces Italian dressing (Kraft House brand)
dried oregano, to taste
fresh ground black pepper, to taste
parmesan cheese, grated, to taste
canned artichoke heart (optional)
pepperoncini pepper (optional)

Steps:

Prepare pasta as directed on box.
Meanwhile, cut remaining ingredients.
Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
Add remaining ingredients and mix well.
If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.

Nutrition Facts : Calories 778.4, Fat 44.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 2465.6, Carbohydrate 69.6, Fiber 6, Sugar 7, Protein 27.4

More about "moms antipasto salad recipes"

ANTIPASTO PASTA SALAD - THE SEASONED MOM

Web Apr 28, 2021 This easy Antipasto Pasta Salad recipe includes pasta, salami, pepperoni, olives, cheese, marinated artichoke hearts and fresh …
From theseasonedmom.com
5/5 (1)
Total Time 32 mins
Category Salad
Calories 416 per serving

Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.

See details

ANTIPASTO SALAD RECIPE (READY IN 15 MINUTES) | KITCHN

Web Jul 14, 2021 This satisfying salad is packed with all good things from an Italian antipasto spread like salami, marinated vegetables, cheese, and olives. Yield Serves 4 Prep time 10 minutes to 15 minutes Show …
From thekitchn.com

See details

CHERRY TOMATO ANTIPASTI SALAD RECIPE — THE MOM 100

Web Jul 12, 2021 Directions. In a big bowl, combine the olive oil, red wine vinegar, honey, and marjoram or oregano. Season to taste with salt and pepper. Add the cherry tomatoes, green olives, artichoke hearts and …
From themom100.com

See details

ANTIPASTO SALAD · EASY FAMILY RECIPES

Web Jul 4, 2019 Instructions. In a large bowl combine all of the ingredients except the dressing and stir to combine. Drizzle the dressing over the top and toss the salad until everything is evenly coated. Chill for 10-15 …
From easyfamilyrecipes.com

See details

THE BEST ANTIPASTO SALAD RECIPE - DELICIOUS + EASY!

Web Jun 29, 2018 Instructions. In a large bowl combine all of the ingredients except the dressing and stir to combine. If using the vinaigrette dressing, whisk all dressing ingredients until combined. Drizzle the dressing over …
From thepinningmama.com

See details

ANTIPASTO SALAD - DINNER AT THE ZOO

Web Jan 24, 2017 Instructions. For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside. Place the lettuce in a large bowl; toss with half of the dressing. Arrange the …
From dinneratthezoo.com

See details

ANTIPASTO SALAD {EASY & LOW CARB} – WELLPLATED.COM

Web Jul 1, 2019 Instructions. In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until …
From wellplated.com

See details

15 HOW TO MAKE ANTIPASTO SALAD DRESSING - SELECTED RECIPES

Web In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium …
From selectedrecipe.com

See details

ANTIPASTO SALAD RECIPE - THE GIRL WHO ATE EVERYTHING

Web Feb 28, 2021 Use fresh mozzarella cheese or mozzarella pearls instead of provolone. Use mini pepperoni or any Italian meats. Turkey pepperoni would be a great healthy option. …
From the-girl-who-ate-everything.com

See details

LOW CARB ANTIPASTO CAULIFLOWER RICE SALAD (KETO, GLUTEN FREE)

Web Jul 15, 2019 Instructions. Preheat oven to 400 degrees F. Place cauliflower florets on two baking pans. Toss florets with olive oil. Bake for 1 hour or until tender. Place cooked …
From sugarfreemom.com

See details

LOW CARB ANTIPASTO SALAD RECIPE + WONKYWONDERFUL

Web Aug 9, 2021 Prepare and combine all salad ingredients in large bowl. Mix dressing ingredients then pour over salad. Toss until evenly coated with dressing. Salt and …
From wonkywonderful.com

See details

EASY ANTIPASTO SALAD RECIPE | LIFE MADE SIMPLE

Web May 24, 2021 Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a mixing bowl. Drizzle the olive oil and red wine vinegar over …
From lifemadesimplebakes.com

See details

BEST ANTIPASTO SALAD – A COUPLE COOKS

Web Jun 15, 2020 In a small bowl, whisk the white wine vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil. Add the dressing to the bowl with the pasta …
From acouplecooks.com

See details

THE BEST ANTIPASTO SALAD RECIPE EVER – SIMPLY SOUTHERN MOM

Web Jul 17, 2017 The Best Antipasto Salad Recipe Ever Ingredients Ingredients: 3 cups uncooked tricolor spiral pasta OR gluten free pasta 4 ounces provolone cheese, cubed …
From simplysouthernmom.com

See details

ANTIPASTO SALAD RECIPE - MOMS WHO THINK

Web Mar 21, 2008 1 large green pepper, chopped 2 cups cherry tomatoes, halved 1 can (2.25 oz.) sliced pitted ripe olives, drained 1 cup cubed pepperoni 1 cup Italian dressing …
From momswhothink.com

See details