20 Minute Antipasto Pasta Salad Food
ANTIPASTO PASTA SALAD
A colorful pasta salad loaded with Italian meats, swiss cheese, spinach and tossed with fresh herbs and olive oil. Perfect recipe for a hot summer day!
Provided by Kelley Simmons
Categories Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Start by cooking the pasta per the box instructions. My pasta took about 8 minutes for al-dente.
- After the pasta is done cooking add to the bowl with the rest of the ingredients.
- Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Facts : Calories 594 kcal, Carbohydrate 77 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 579 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
20-MINUTE ANTIPASTO PASTA SALAD
This easy 20-minute antipasto pasta salad with penne, chopped pepperoni and red peppers tastes great warm-or great refrigerated and served chilled.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt; drain.
- Place in large serving bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
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.
ATK'S ANTIPASTO PASTA SALAD
This recipe was taken from PBS' America's Test Kitchen series. This has a great flavor and a little bit of spice! This is a hearty salad that goes great with anything on the grill or picnic! I hope you enjoy!
Provided by Kristy D.
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer salami on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
- Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
- Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat, about 8 minutes. Transfer to large bowl and cool.
- Add meat, provolone, chopped pepperoncini, basil, and cooled pasta to warm sauce and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
Nutrition Facts : Calories 795.8, Fat 46.5, SaturatedFat 15.9, Cholesterol 88, Sodium 3176, Carbohydrate 65.1, Fiber 4.1, Sugar 4.7, Protein 28.8
ANTIPASTO PASTA SALAD
Make and share this Antipasto Pasta Salad recipe from Food.com.
Provided by weekend cooker
Categories Low Cholesterol
Time 15m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to the package.
- Drain, and then rinse with cold water until it is cool.
- In a large bowl, combine the remaining ingredients.
- Add macaroni, and toss well.
- Chill, or serve at room temperature.
Nutrition Facts : Calories 534.7, Fat 16.6, SaturatedFat 3.9, Cholesterol 11.8, Sodium 687.4, Carbohydrate 87.3, Fiber 12.5, Sugar 3.9, Protein 12.5
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