Best 18 Antipasta Salad Recipes

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Antipasto salad is a classic Italian dish that combines a variety of cured meats, cheeses, and vegetables. It's a colorful and flavorful dish that's perfect for a party or a light lunch. This article will provide you with some tips on how to make the best antipasto salad, including choosing the right ingredients and assembling the salad. We'll also include some of our favorite antipasto salad recipes so you can find one that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTO SALAD



Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

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

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.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ANTIPASTO SALAD



Antipasto Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound fusilli pasta
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 grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • 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.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

ANTIPASTO SALAD II



Antipasto Salad II image

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

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

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

ITALIAN ANTIPASTO SALAD



Italian Antipasto Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

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.

EVERYTHING ANTIPASTO SALAD



Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

  • For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
  • For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

ANTIPASTO SALAD



Antipasto Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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

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



Antipasto Salad image

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

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

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.

CHEF JOHN'S ANTIPASTO PASTA SALAD



Chef John's Antipasto Pasta Salad image

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 3h55m

Yield 12

Number Of Ingredients 23

1 (16 ounce) package fusilli pasta
1 clove garlic, finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami, julienned
¼ pound pepperoni, julienned
3 ounces deli-style ham, julienned
¼ pound provolone cheese, julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes, quartered

Steps:

  • Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
  • While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
  • Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
  • Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
  • Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g

ANTIPASTO



Antipasto image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

Steps:

  • In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
  • Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTA SALAD



Antipasta Salad image

Make and share this Antipasta Salad recipe from Food.com.

Provided by cervantesbrandi

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups romaine lettuce, cut in chunks
1/4 cup diced red onion
5 slices provolone cheese, cut in 1/4 inch squares
10 slices pepperoni, cut in fourths
5 slices hard salami, cut in 1/4 inch squares
1/4 cup sliced black olives
1/2 cup balsamic vinaigrette
1/2 teaspoon cracked black pepper

Steps:

  • Mix ingredients together.
  • serve.

ANTIPASTO SALAD



Antipasto Salad image

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

½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
½ cup shredded mozzarella cheese

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

ANTIPASTA SALAD



Antipasta Salad image

Pasta salad that reminds me of Antipasto. Great for a party, this recipe makes a ton! Can easily be cut in half.

Provided by KelRota

Categories     Potluck

Time 40m

Yield 15-20 serving(s)

Number Of Ingredients 18

1 1/2 cups olive oil
1/2 cup cider vinegar
4 tablespoons water
2 teaspoons minced garlic (I usually use 4 cloves)
4 teaspoons sugar
3 teaspoons salt
1/2 teaspoon ground pepper
2 teaspoons grated parmesan cheese
2 (12 ounce) boxes tri-color spiral pasta (cooked and rinsed in cold water)
1/2 lb genoa salami, cut into wedges
1/2 lb provolone cheese, cut into wedges
1 (8 ounce) package monterey jack pepper cheese, cubed
1 English cucumber, cubed (or 2 cucumbers seeded and cubed)
1 bell pepper, chopped
1 red onion, chopped
3 celery, chopped
4 ounces carrots, shredded
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise

Steps:

  • Mix dressing ingredients in blender, or mix and shake well.
  • Dressing can be made in advance and refrigerated.
  • Toss all salad ingredients with dressing.

Nutrition Facts : Calories 561.2, Fat 37.3, SaturatedFat 10.6, Cholesterol 39.5, Sodium 1073.6, Carbohydrate 39.6, Fiber 2.5, Sugar 3.5, Protein 17.3

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

1 package (16 ounces) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1 can (6 ounces) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 cup Italian dressing

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 0 g

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. -Becky Melton, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 8

1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing

Steps:

  • Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 336 calories, Fat 19g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1006mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

HOMEMADE ANTIPASTO SALAD



Homemade Antipasto Salad image

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

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

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.

QUICK ANTIPASTO SALAD



Quick Antipasto Salad image

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

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

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.

Tips for Making Antipasto Salad:

  • Choose Fresh Ingredients: Use the freshest vegetables, meats, and cheeses you can find for the best flavor and texture.
  • Variety is Key: Don't be afraid to mix and match different types of ingredients to create a unique and flavorful salad.
  • Prep Ingredients Ahead of Time: To save time, prep your ingredients ahead of time and store them in airtight containers in the refrigerator.
  • Use a Good Quality Vinaigrette: A flavorful vinaigrette will help to tie all the ingredients together and enhance the flavors of the salad.
  • Let the Salad Marinate: If you have time, let the salad marinate for at least 30 minutes before serving to allow the flavors to meld.
  • Serve at Room Temperature: Antipasto salad is best served at room temperature so that the flavors can fully develop.

Conclusion:

Antipasto salad is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its colorful array of ingredients and flavorful dressing, it's sure to be a hit at any gathering. So next time you're looking for a quick and easy meal or a dish to impress your guests, give antipasto salad a try!

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