Ny Style Antipasto Salad Recipes

NY STYLE ANTIPASTO SALAD

Ny Style Antipasto Salad image

Where I grew up in NY state, versions of this type of salad were plentiful. Don't confuse this with a traditional Italian antipasta - this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton - this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. I use Skinner brand tri-color rotini spirals that come 12 ounces bags.

Provided by HeatherFeather

Categories Cheese

Time 1h30m

Yield 25-30 serving(s)

Number Of Ingredients 17

Ingredients

1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
1 (6 ounce) can small black olives, pitted, drained, sliced
2 cups cherry tomatoes, halved
1 cup pepperoni, diced (optional)
1/4-1/2 cup red onion, minced
2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
2 bunches broccoli, florets only, cut into small pieces
3/4 cup olive oil or 3/4 cup canola oil
4 -6 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon mustard powder
1 teaspoon minced garlic, more to taste
1/4 cup lemon juice
1 dash fresh ground pepper
1/4-1/2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated

Steps:

Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
Pour dressing over veggies and toss well.
Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
Serves a crowd!

Nutrition Facts : Calories 174.2, Fat 8.1, SaturatedFat 1.3, Cholesterol 0.9, Sodium 187.8, Carbohydrate 21.7, Fiber 3.6, Sugar 2, Protein 5.1

ANTIPASTO SALAD II

Antipasto Salad II image

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

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

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

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Antipasto Salad With Marinated Black Walnuts image

Provided by Molly O'Neill

Categories dinner, weekday, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white verjuice (see note above)
1 small shallot, minced
1/4 cup grape-seed oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
10 cups baby greens
1/2 cup julienned roasted red pepper strips
1/4 pound smoked ham or prosciutto, cut into julienne strips
1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
3/4 cup drained verjuice-marinated black walnuts (see recipe)

Steps:

In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams

ANTIPASTO SALAD

Antipasto Salad image

Make and share this Antipasto Salad recipe from Food.com.

Provided by Marie

Categories European

Time 32m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 ounce) package refrigerated cheese-filled egg tortellini
1/2 cup peeled and julienned carrot
1/2 cup roasted red pepper, sliced in strips
2/3 cup marinated artichoke hearts, drained and quartered
12 -14 kalamata olives, pitted
2 tablespoons pesto sauce
2 tablespoons olive oil
10 slices pepperoni
10 -12 grape tomatoes, halved
black pepper
1/4 cup grated parmesan cheese

Steps:

Cook tortellini, rinse with cold water and drain.
Place in serving bowl.
Add carrots, red pepper, artichokes and olives.
Add pesto and olive oil and mix.
Add grape tomatoes and pepperoni slices and season with black pepper.
Cover and refrigerate for at least 1 hour.
Just before serving, toss with Parmesan cheese.

Nutrition Facts : Calories 284.8, Fat 13.7, SaturatedFat 4.2, Cholesterol 30.2, Sodium 752.7, Carbohydrate 30.8, Fiber 4.2, Sugar 2.3, Protein 11

CAPRESE ANTIPASTO

Caprese Antipasto image

If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.

Provided by David Tanis

Categories quick, weeknight, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 ripe bell peppers, 1 red and 1 yellow if possible
Salt and pepper
Extra-virgin olive oil
1 pound fresh mozzarella, at room temperature
2 pounds ripe tomatoes, in assorted colors if possible
1/2 pound cherry tomatoes, in assorted colors if possible
Handful of caperberries, or 1 tablespoon large capers, rinsed
Handful of good-quality olives
6 thin slices of prosciutto, more if desired
Handful of basil leaves

Steps:

To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams

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