Antipasto Rotini Salad Food

ANTIPASTO ROTINI SALAD

Steps:

• Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
• Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
• In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

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 ROTINI PASTA SALAD

Steps:

• In a large salad bowl, put together all the above salad ingredients.
• Make the salad dressing at least 2 hours (preferably the night before).
• Mix all the ingredients together and let them"set".
• This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

ITALIAN ANTIPASTO SALAD

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ANTIPASTO ROTINI SALAD

Steps:

• Cook rainbow rotini according to package directions or to desired doneness.
• Drain pasta.
• In a large bowl, mix pasta, vegetables, beans, onion, and olives.
• Pour dressing over salad and toss well.
• Cover and refrigerate at least 2 hours before serving.
• Garnish with parmesean cheese before serving.
• Salad can be made the night before.
• Add extra dressing if needed.

QUICK ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

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.

ROTINI SALAD

Steps:

• Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
• When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.