ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
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
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
- For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.
ANTIPASTO SALAD
This is always a hit for summer picnics.
Provided by It's A New Day
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g
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
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.
HOMEMADE ANTIPASTO SALAD
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 50 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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