Summer Antipasto Picnic Salad Food

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.

ANTIPASTO PICNIC SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
• In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
• For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

ANTIPASTO PICNIC SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

SUMMER PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.