Delicious Antipasto Salad Food

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 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.

DELICIOSO ANTIPASTO PASTA SALAD

Steps:

• Cook pasta until al dente, according to package directions - drain.
• Combine pesto and mayo, salt and pepper.
• Add the mayo mixture to the warm pasta.
• Add the rest of the ingredients, toss well.
• *I prefer serving this at room temperature (don't leave it out too long though, because of the mayo!) It's also good straight from the refrigerator.

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 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.

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.

ANTIPASTO PASTA SALAD

Steps:

• In a large pot, bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta in a colander and rinse with cool water.
• Dice peppers, salami, pepperoni and cheeses and toss in large mixing bowl. Add olives and artichokes. Add cooked pasta and toss to mix.
• Mix all dressing ingredients in a jar with a covered lid, shake vigorously to emulsify.Pour over pasta salad (to taste, might use entire jar, might not). Taste and adjust salt and pepper if needed.
• Serve immediately or cover and refrigerate until ready to serve. Doubles or triples easily for a crowd, your dressing may not need to be doubled though.

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 II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.