No Pasta Antipasto Salad Recipes

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.

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 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 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 PASTA SALAD

Steps:

• In a large pot, bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta in a colander and rinse with cool water.
• Dice peppers, salami, pepperoni and cheeses and toss in large mixing bowl. Add olives and artichokes. Add cooked pasta and toss to mix.
• Mix all dressing ingredients in a jar with a covered lid, shake vigorously to emulsify.Pour over pasta salad (to taste, might use entire jar, might not). Taste and adjust salt and pepper if needed.
• Serve immediately or cover and refrigerate until ready to serve. Doubles or triples easily for a crowd, your dressing may not need to be doubled though.

NO PASTA ANTIPASTO SALAD

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.

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.