Antipasto Salad With Grilled Broccolini Recipes

Steps:

• Preheat the grill to medium-high heat.
• Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

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.

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Steps:

• Cook pasta in a pot of boiling salted water until al dente. Drain.
• In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
• Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.