20 Minute Antipasto Pasta Salad Recipes

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CAULIFLOWER ANTIPASTO SALAD

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 17



Cauliflower Antipasto Salad image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
  • Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
  • Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
  • Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

Nutrition Facts : Calories 272 calories, Carbohydrate 9 g, Cholesterol 27.9 mg, Fat 23.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 888.5 mg, Sugar 2.2 g

1 medium head cauliflower, cut into bite-sized pieces
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality balsamic vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts in water, drained
1 cup cherry or grape tomatoes, halved
⅓ cup sliced black olives
⅓ cup sliced green olives
1 green bell pepper, cut into 1/2-inch pieces
2 ounces Genoa salami, cut into bite-sized pieces
2 ounces Asiago cheese, diced
3 ounces prosciutto, slices rolled and cut in half
1 tablespoon chopped fresh basil, or to taste

ANTIPASTO PASTA SALAD

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15



Antipasto Pasta Salad image

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.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

QUICK ANTIPASTO SALAD

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16



Quick Antipasto Salad image

Steps:

  • Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

20-MINUTE ANTIPASTO PASTA SALAD

This easy 20-minute antipasto pasta salad with penne, chopped pepperoni and red peppers tastes great warm-or great refrigerated and served chilled.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8



20-Minute Antipasto Pasta Salad image

Steps:

  • Cook pasta as directed on package, omitting salt; drain.
  • Place in large serving bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

3 cups penne pasta, uncooked
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup chopped pepperoni
1/2 cup chopped roasted red peppers
1/4 cup chopped red onions
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. chopped Italian parsley
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

ANTIPASTO PASTA SALAD

Make and share this Antipasto Pasta Salad recipe from Food.com.

Provided by Kim127

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Antipasto Pasta Salad image

Steps:

  • Whisk together the red wine vinegar and olive oil in a large bowl.
  • Add remaining ingredients and toss to combine.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 963.2, Fat 44.3, SaturatedFat 15.8, Cholesterol 85.1, Sodium 2446.8, Carbohydrate 104.2, Fiber 13.6, Sugar 5.5, Protein 38.6

2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 lb rotini pasta, cooked, rinsed and drained
1 (12 ounce) jar marinated artichokes, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and cut into thin strips
1/2 lb mozzarella cheese, cut into 1/2 inch cubes
1/2 lb salami, cut into 1-inch pieces
1/4 lb kalamata olive, pitted and chopped
1 1/2 cups loosely packed flat fresh parsley leaves, chopped
salt
pepper

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