Carolyns Antipasto Salad Food

ANTIPASTO SALAD

Steps:

• Cook tortellini, rinse with cold water and drain.
• Place in serving bowl.
• Add carrots, red pepper, artichokes and olives.
• Add pesto and olive oil and mix.
• Add grape tomatoes and pepperoni slices and season with black pepper.
• Cover and refrigerate for at least 1 hour.
• Just before serving, toss with Parmesan cheese.

ANTIPASTO SALAD

Steps:

• 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.
• 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, about 8 to 10 minutes. Drain pasta.
• In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

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.

EVERYTHING ANTIPASTO SALAD

Steps:

• For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
• For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

ANTIPASTO SALAD

Steps:

• Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTO SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
• For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

ANTIPASTO SALAD

Steps:

• In bowl, whisk together dressing and sun-dried tomatoes; reserve.
• Arrange arugula on platter.
• Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
• Fold slices of cheese and salami into quarters; arrange in center of salad.
• Drizzle salad with dressing.