Southern Antipasto Salad Food

ANTIPASTI SALAD

Steps:

• For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
• Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

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.

SOUTHERN ANTIPASTO SALAD

Steps:

• 1. Cook pasta according to package instructions. Drain in a colander. Rinse in cold water and drain. Place pasta in a bowl.
• 2. Whisk mayo and salad dressing together in a separate bowl. Add to pasta. Stir until coated.
• 3. Place the pepperoni, green onions, black olives, and capers in the mixing bowl.
• 4. Add chopped basil, Italian seasoning, and Italian cheese blend. Stir until blended.
• 5. Cover and store in refrigerator overnight.
• 6. Right before serving, sprinkle additional Italian seasoning and Parmesan cheese on the top of the bowl.