Best 2 Antipasto Rotini Salad Recipes

Antipasto rotini salad is a classic Italian dish that is perfect for any occasion. It is made with a variety of antipasto ingredients, such as salami, pepperoni, olives, and cheese, tossed with rotini pasta and a flavorful dressing. This salad is not only delicious, but it is also easy to make and can be customized to your own liking.

Here are our top 2 tried and tested recipes!

ANTIPASTO ROTINI PASTA SALAD

Antipasto Rotini Pasta Salad image

This is an often-requested recipe around here. I make it in quantity for my kids' team dinners and never have any left!

Provided by Stewie

Categories Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb tri-color rotini pasta, cooked and drained
1 (3 inch) piece salami, diced
1 whole pepperoni, diced
1 (3 inch) piece provolone cheese or 1 (3 inch) piece monterey jack cheese, diced
1 green pepper, washed and diced
2 -3 tomatoes, washed and diced
mushroom (optional)
artichoke (optional)
olive (optional)
3/4 cup canola oil or 3/4 cup vegetable oil
1/2 cup white vinegar
1 tablespoon oregano
1 tablespoon salt
1 teaspoon pepper

Steps:

In a large salad bowl, put together all the above salad ingredients.
Make the salad dressing at least 2 hours (preferably the night before).
Mix all the ingredients together and let them"set".
This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

ANTIPASTO ROTINI SALAD

Antipasto Rotini Salad image

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 13

Ingredients

3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 medium plum (Roma) tomatoes, cut into thin wedges
1 medium green bell pepper, sliced
1/2 medium red onion, sliced, rinsed
1/2 cup pitted kalamata olives, halved
3/4 cup Italian dressing
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic, finely chopped

Steps:

Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Let the pasta cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
Use a variety of vegetables in your salad. This will add color, flavor, and nutrients.
Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on antipasto salad, so find one that you like.
Serve the salad immediately after making it. This is when it will be at its best.

Conclusion:

Antipasto rotini salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give this salad a try. You won't be disappointed!