Antipasto Pasta Salad Wbasil Vinaigrette Recipes

ANTIPASTO PASTA SALAD

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 7

Antipasto Pasta Salad image

Steps:

Place the spaghetti in a medium bowl, then add the balsamic vinaigrette and toss with tongs so the spaghetti is well coated. Add the arugula, salami and giardiniera and toss well to combine.
Transfer to a serving dish, then garnish with the provolone. Season with salt and pepper.

Ingredients

1 cup cooked leftover spaghetti
2 tablespoons prepared balsamic vinaigrette
1/4 cup arugula
1/4 cup Italian salami, cubed
2 tablespoons finely chopped giardiniera
1/4 cup cubed provolone
Kosher salt and ground black pepper

GIADA'S ANTIPASTO PASTA SALAD

Made with a basil vinegarette. Of course any antipasto items you like can be added in or some could be left out. Pasta salad is a very flexible dish.

Provided by Recipe Reader

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Giada's Antipasto Pasta Salad image

Steps:

Red Wine 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.
Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Nutrition Facts : Calories 820.1, Fat 45.1, SaturatedFat 7.4, Cholesterol 5.7, Sodium 653.2, Carbohydrate 86.3, Fiber 4, Sugar 2.1, Protein 17.2

Ingredients

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 garlic clove
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil
1 lb fusilli, cooked and drained
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup asiago cheese, grated
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

ANTIPASTO PASTA SALAD

A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!

Provided by Chicagoland Chef du

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Antipasto Pasta Salad image

Steps:

Prepare pasta according to package directions. Drain, rinse with cold water, cool.
Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
Before serving, add more vinaigrette as needed.

Nutrition Facts : Calories 442.4, Fat 14.4, SaturatedFat 6.9, Cholesterol 34.3, Sodium 741.2, Carbohydrate 60.1, Fiber 7.4, Sugar 7.1, Protein 19.7

Ingredients

8 -12 ounces tricolor corkscrew macaroni
1/4 cup parmesan cheese, grated
1/4 cup green olives or 1/4 cup black olives, sliced
4 green onions, sliced with tops
2 stalks celery, sliced
2 carrots, peeled and sliced thin
1 medium seedless cucumber, peeled, seeded, sliced
1/2 red bell pepper, seeded, diced
1/2 yellow bell pepper, seeded, diced
3 ounces cheese, cubes ie. cheddar, pepper jack
3 ounces salami, cubes
4 ounces artichoke hearts, marinated, quartered
1 medium tomatoes, seeded and diced
1/2 cup broccoli floret, bite size pieces
8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

ANTIPASTO PASTA SALAD

I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor.

Provided by ratherbeswimmin

Categories Pork

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 15

Antipasto Pasta Salad image

Steps:

Cook the pasta according to package directions; drain and rinse with cold water.
Place in a large salad bowl.
Add the next 12 ingredients; mix well.
In a jar with tight-fitting lid, shake oil and lemon juice.
Pour over salad and toss.
Cover and refrigerate 6 hours or overnight.
Stir before serving.

Nutrition Facts : Calories 397.6, Fat 23.2, SaturatedFat 3.9, Cholesterol 8.6, Sodium 670.9, Carbohydrate 38.9, Fiber 3.4, Sugar 1.9, Protein 9

Ingredients

1 (16 ounce) package rotini pasta
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (3 1/2 ounce) package sliced pepperoni, halved
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

ANTIPASTO PASTA SALAD W/BASIL VINAIGRETTE

Make and share this Antipasto Pasta Salad W/Basil Vinaigrette recipe from Food.com.

Provided by Yia Yia

Categories < 4 Hours

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Antipasto Pasta Salad W/Basil Vinaigrette image

Steps:

In a large salad bowl, combine first 12 ingredients.
Combine dressing ingredients in a small bowl, pour over salad; toss to coat.
Cover and refrigerate.
Toss before serving.

Nutrition Facts : Calories 1419, Fat 81.5, SaturatedFat 26.1, Cholesterol 118.9, Sodium 2092.6, Carbohydrate 117.3, Fiber 10.4, Sugar 5.7, Protein 53.5

Ingredients

1 (16 ounce) package pasta, cooked
1 green pepper, juliennned
15 ounces garbanzo beans, rinsed and drained
4 ounces monterey jack cheese, julienned
4 ounces mozzarella cheese, julieneed
4 ounces provolone cheese, juliennned
6 green onions, slices
4 ounces hard salami, thinly sliced, julienned
2 1/4 ounces sliced ripe olives, drained
3 ounces pepperoni, thinly sliced
1 -2 tablespoon fresh chives, minced
2 plum tomatoes, sliced and halved
basil vinaigrette
2/3 cup olive oil
1/3 cup red wine vinegar
3 tablespoons fresh basil, chiffonade (or 1 T dried)
1 garlic clove, minced
1/4 teaspoon salt

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