Antipasto Green Salad With Shredded Parmesan Food

ANTIPASTO SALAD RECIPE

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.

ANTIPASTO PASTA SALAD WITH HERBY PARMESAN VINAIGRETTE.

Steps:

• 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine. 3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days. 4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!

ANTIPASTO SALAD

Steps:

• Cook pasta in a pot of boiling salted water until al dente. Drain.
• In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
• Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

ANTIPASTO TOSSED SALAD

Steps:

• In a large bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.

ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

ANTIPASTO GREEN SALAD WITH SHREDDED PARMESAN

Steps:

• Toss greens with remaining ingredients.

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS

Steps:

• Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• Place in a large salad bowl.
• Add the next 12 ingredients; mix well.
• In a jar with tight-fitting lid, shake oil and lemon juice.
• Pour over salad and toss.
• Cover and refrigerate 6 hours or overnight.
• Stir before serving.