Ny Style Antipasto Salad Recipes

ANTIPASTO SALAD II

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 13

Antipasto Salad II image

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

NY STYLE ANTIPASTO SALAD

Where I grew up in NY state, versions of this type of salad were plentiful. Don't confuse this with a traditional Italian antipasta - this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton - this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. I use Skinner brand tri-color rotini spirals that come 12 ounces bags.

Provided by HeatherFeather

Categories Cheese

Time 1h30m

Yield 25-30 serving(s)

Number Of Ingredients 17

Ny Style Antipasto Salad image

Steps:

Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
Pour dressing over veggies and toss well.
Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
Serves a crowd!

Nutrition Facts : Calories 174.2, Fat 8.1, SaturatedFat 1.3, Cholesterol 0.9, Sodium 187.8, Carbohydrate 21.7, Fiber 3.6, Sugar 2, Protein 5.1

Ingredients

1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
1 (6 ounce) can small black olives, pitted, drained, sliced
2 cups cherry tomatoes, halved
1 cup pepperoni, diced (optional)
1/4-1/2 cup red onion, minced
2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
2 bunches broccoli, florets only, cut into small pieces
3/4 cup olive oil or 3/4 cup canola oil
4 -6 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon mustard powder
1 teaspoon minced garlic, more to taste
1/4 cup lemon juice
1 dash fresh ground pepper
1/4-1/2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated

ANTIPASTO SALAD

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Antipasto Salad image

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.

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

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.

Ingredients

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

SPRING ANTIPASTO PLATTER

The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.

Provided by David Tanis

Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Spring Antipasto Platter image

Steps:

Heat the broiler. Put a large pot of water on to boil.
Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams

Ingredients

2 bunches small spring onions or scallions
Salt
1 bunch asparagus, about 1 pound, tough ends removed
1/2 pound sugar snap peas
2 medium fennel bulbs, trimmed and sliced crosswise into 1/8-inch-thick rings
4 ounces thinly sliced prosciutto, salame, mortadella or lardo
Flaky sea salt or fleur de sel
Black pepper
Extra-virgin olive oil
Basil or mint leaves
1 pound fior di latte, bufala mozzarella, burrata or fresh ricotta, at cool room temperature

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Ny Style Antipasto Salad Recipes

ANTIPASTO SALAD II

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

NY STYLE ANTIPASTO SALAD

ANTIPASTO SALAD

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

SPRING ANTIPASTO PLATTER

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