Vegetarian Antipasto Salad Food

VEGETARIAN ANTIPASTO SALAD

Steps:

• In a large bowl, combine all ingredients for the salad (minus the dressing ingredients). Stir to combine.
• In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Pour over the mixed, chopped vegetables and toss to coat.
• Serve immediately or refrigerate and store until ready to serve.

ANTIPASTO PASTA SALAD

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO PASTA SALAD

Steps:

• Place the spaghetti in a medium bowl, then add the balsamic vinaigrette and toss with tongs so the spaghetti is well coated. Add the arugula, salami and giardiniera and toss well to combine.
• Transfer to a serving dish, then garnish with the provolone. Season with salt and pepper.

VEGAN ANTIPASTI

Steps:

• For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
• For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
• To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.