Antipasto Pasta Salad Wbasil Vinaigrette Food

ITALIAN ANTIPASTO PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Place everything in a blender and blend until smooth. Set aside.
• Combine everything in a very large bowl and toss with Basil Vinaigrette to coat.
• Refrigerate until ready to enjoy. This salad is best served cold.

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 PASTA SALAD

Steps:

• Place the spaghetti in a medium bowl, then add the balsamic vinaigrette and toss with tongs so the spaghetti is well coated. Add the arugula, salami and giardiniera and toss well to combine.
• Transfer to a serving dish, then garnish with the provolone. Season with salt and pepper.

GIADA'S ANTIPASTO PASTA SALAD

Steps:

• Red Wine Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
• Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

ANTIPASTO PASTA SALAD W/BASIL VINAIGRETTE

Steps:

• In a large salad bowl, combine first 12 ingredients.
• Combine dressing ingredients in a small bowl, pour over salad; toss to coat.
• Cover and refrigerate.
• Toss before serving.

PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)

Steps:

• Cook pasta as directed. Rinse under cold water and drain well.
• Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
• Toss lightly before serving.

ROMAINE ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
• In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
• Top with cheese and croutons; give it a final toss and serve immediately.

ANTIPASTO PASTA SALAD

Steps:

• Prepare pasta according to package directions. Drain, rinse with cold water, cool.
• Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
• Before serving, add more vinaigrette as needed.