No Pasta Anti Pasta Recipes

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NO PASTA ANTIPASTO SALAD



No Pasta Antipasto Salad image

This is a nice change from the usual summertime pasta salads. It's also versatile in that you can substitute spinach for the lettuce and pepperoni in place of the salami.

Provided by shelbyrose

Categories     Greens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
4 ounces shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives, drained and halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup olive oil
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Steps:

  • Place the lettuce on a large serving platter.
  • Arrange the salami, cheeses, tomatoes and olives over top.
  • Sprinkle with chives.
  • In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper.
  • Cover and process until smooth.
  • Drizzle over salad.

Nutrition Facts : Calories 313, Fat 26.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 1053.7, Carbohydrate 8, Fiber 2.3, Sugar 3.3, Protein 11.8

NO PASTA ANTI PASTA



No Pasta Anti Pasta image

Cold meat, cheese and vegetable salad. NO Cooking required!! Great on hot days. Can be made a day ahead; keeps well.

Provided by Snowflakefairy

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs hard salami, cubed
1/2 lb low-moisture part-skim mozzarella cheese, cubed
2 (8 ounce) jars artichoke hearts
1 (8 ounce) can black olives
1 (6 ounce) jar green olives
2 stalks celery, diced
1 small white onion, diced (optional)
12 baby carrots
1 medium red bell pepper
1 medium yellow bell pepper
Italian salad dressing

Steps:

  • Cube salami and Mozzarella cheese.
  • Drain and rinse artichoke hearts, black and green olives; drain well.
  • Dice celery and onion.
  • Cut baby carrots into small strips.
  • Cut red and yellow bell peppers into narrow strips.
  • In a large sealed container, mix all ingredients well.
  • Pour Italian salad dressing over mixture; seal and shake well.
  • Refrigerate at least 4 hours, shaking well every hour or so.
  • Serve with a baguette.

Nutrition Facts : Calories 1039.7, Fat 75.1, SaturatedFat 25.8, Cholesterol 198.7, Sodium 4935.4, Carbohydrate 34.8, Fiber 15.2, Sugar 4.7, Protein 59

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