Southern Antipasto Salad Food

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.

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

ANTIPASTO SALAD

Steps:

• Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
• Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
• Do Ahead
• Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

MOM'S ANTIPASTO SALAD

Steps:

• Whisk vinegar, mustard, oregano, salt and pepper in a small bowl. Gradually whisk in oil to make a thick dressing; set aside.
• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool slightly; toss with dressing.
• In a large bowl, combine the salami, pepperoni, Asiago cheese, olives, red peppers and artichokes.
• Add pasta to salad ingredients; toss and serve.