Haunted Antipasto Salad Recipes

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HAUNTED ANTIPASTO SALAD

Even grown-up salads can be dressed up for Halloween night. Spookify each serving with ghost-shaped cheese slices and all your dishes will have that festive flair. -Cynthia M. Bent, Newark, Delaware

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 9



Haunted Antipasto Salad image

Steps:

  • Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.), In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts.

Nutrition Facts : Calories 214 calories, Fat 18g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 847mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

12 slices provolone cheese
10 cups torn romaine
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
1 jar (8 ounces) roasted sweet red peppers, drained and julienned
4 plum tomatoes, cut into 1/4-inch slices
1 small red onion, halved and thinly sliced
10 thin slices hard salami, julienned
1 can (6 ounces) pitted ripe olives, drained
1/2 cup Italian salad dressing

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



Homemade Antipasto Salad image

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.

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

ANTIPASTO SALAD

I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. -Brenda Novak, New Holland, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 13



Antipasto Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Nutrition Facts : Calories 303 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

3 cups uncooked tricolor spiral pasta
4 ounces provolone cheese, cubed
4 ounces sliced pepperoni, quartered
4 ounces hard salami, cubed
1 medium green pepper, diced
2 celery ribs, chopped
1 small onion, chopped
1/2 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

ANTIPASTO SALAD

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10



Antipasto Salad image

Steps:

  • Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

ANTIPASTO SALAD

For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10



Antipasto Salad image

Steps:

  • In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside.
  • In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together.

Coarse salt and ground pepper
3 ounces small pasta shells
3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up
1 ounce thinly sliced pepperoni
1/3 cup Kalamata or green olives, pitted and halved
1/3 cup sun-dried tomatoes (oil-packed), sliced
2 tablespoons red-wine vinegar
4 teaspoons olive oil
1/4 teaspoon dried Italian seasoning
4 cups baby spinach

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