Antipasto Chefs Salad Recipes

CHEF JOHN'S ANTIPASTO PASTA SALAD

Steps:

• Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
• While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
• Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
• Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
• Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

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.

QUICK ANTIPASTO PASTA SALAD

Steps:

• Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.
• Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.

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 PASTA SALAD

Steps:

• Start by cooking the pasta per the box instructions. My pasta took about 8 minutes for al-dente.
• After the pasta is done cooking add to the bowl with the rest of the ingredients.
• Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!

ANTIPASTO SALAD RECIPE

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package's al dente directions. Drain and rinse under cold water until the pasta becomes room temperature (about 1 minute).
• In a small bowl, whisk together the olive oil, red wine vinegar, mustard, oregano, garlic, sugar, salt, and pepper until smooth and set aside.
• In a large mixing bowl, combine the cooked pasta, asiago cheese, banana pepper rings, red onion, black olives, artichokes, tomatoes, parsley, and dressing and mix until well combined.
• Serve at room temperature or refrigerate for up to three days.

ANTIPASTO CHEF'S SALAD

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool. Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm. Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss. Peel and quarter the eggs. Add to the salad and gently toss.