Antipasto Salad Recipes

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.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

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:

• 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 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 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 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.

ANTIPASTO SALAD

Steps:

• DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
• CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
• SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

ANTIPASTO SALAD RECIPE

Steps:

• Combine all ingredients in a large salad bowl.
• Toss with Italian dressing.

ANTIPASTO SALAD

Steps:

• Start by preparing your dressing in a bowl or mason jar. Add in your oil, vinegar, lemon juice, mustard, minced garlic, and salt and pepper. Stir or shake until well combined. Taste to see if you need more salt or pepper. Set aside.
• Now you will work on prepping your cheese, veggies, and meat. Then begin to assemble your antipasto salad.
• Start by adding your lettuce to the bottom. Then add meat followed by cheese, artichoke hearts, peppers, tomatoes, olives, and parsley.
• Now Drizzle with homemade dressing and serve your fresh antipasto salad.

ANTIPASTO SALAD

Steps:

• In a large bowl combine all of the ingredients except the dressing and stir to combine.
• If using the vinaigrette dressing, whisk all dressing ingredients until combined.
• Drizzle the dressing over the top and toss the salad until everything is evenly coated.
• Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!

ANTIPASTO SALAD RECIPE

Steps:

• Prepare all ingredients by chopping and slicing them into bite size pieces
• Mix together olive oil, red wine vinegar, dried oregano, and crushed red pepper
• Add all ingredients to a mixing bowl
• Pour dressing overtop
• Mix together thoroughly
• Store in an airtight container in the refrigerator for up to 5 days

ANTIPASTO SALAD

Steps:

• In a large shallow salad bowl, add the romaine and layer all of the rest of the ingredients. Toss together with your favorite Italian dressing and enjoy.

ANTIPASTO SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
• For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

ANTIPASTO SALAD

Steps:

• This salad is very forgiving. Ingredient quantities are just suggestions, so, for example, if you'd prefer to use up an entire container of something or skip an ingredient, that will work just fine.Boil the pasta, and once it's done, rinse it under cold water and let it drain thoroughly.
• Meanwhile, add the dressing ingredients to a small bowl and whisk together.
• Prep the remaining ingredients and add them to a large salad bowl.
• Toss everything together and season with salt & pepper as needed.

ANTIPASTO SALAD RECIPE

Steps:

• Prepare and combine all salad ingredients in large bowl.
• Mix dressing ingredients then pour over salad. Toss until evenly coated with dressing.
• Salt and pepper to taste.