Antipasto Curly Pasta Salad Food

ANTIPASTO PASTA SALAD

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 CURLY PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Meanwhile, in large bowl, stir together Seasoning mix, water, oil and mustard. Add salami, cheese, onion, artichoke hearts, olives and pimentos; toss gently to combine.
• Drain pasta; rinse with cold water. Shake to drain well. Add pasta to salad mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until serving.

CURLY PASTA AND VEGGIE SALAD

Steps:

• For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.
• 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, 8 to 10 minutes. Drain and place in a large serving bowl.
• For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.
• Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.

ANTIPASTO COLD PASTA SALAD

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.

ATK'S ANTIPASTO PASTA SALAD

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.

ANTIPASTO PASTA SALAD

Steps:

• Whisk together the red wine vinegar and olive oil in a large bowl.
• Add remaining ingredients and toss to combine.
• Season with salt and pepper to taste.

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water to cool quickly.
• In large bowl, toss cooled pasta with remaining ingredients until well blended.
• Cover and refrigerate until ready to serve.

ANTIPASTO PASTA SALAD

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.