Best 8 Salad Bar Antipasto Recipes

ANTIPASTO SALAD RECIPE

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.

ANTIPASTO SALAD II

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.

SALAD BAR ANTIPASTO

Steps:

• Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
• Seal the bag and refrigerate for 24 hours, turning bag occasionally.
• Turn out into a large serving bowl.
• Top with the Parmesan cheese, if desired.

ANTIPASTO SALAD

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 SALAD PLATTER

Steps:

• In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.

QUICK ANTIPASTO SALAD

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.

ANTIPASTO COLD PASTA SALAD

Steps:

• Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl.
• Mince yellow onion and transfer to mixing bowl.
• Drain mushroom pieces and transfer to mixing bowl.
• Drain olives, slice finely, and transfer to mixing bowl.
• Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed.
• Cut bar cheese into little cubes no more than 1/2" on a side; transfer to mixing bowl.
• Cut sun dried tomatoes into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Drain roasted red pepper slices and cut them into little pieces no more than 1/2" on a side; transfer to mixing bowl.
• Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.

ANTIPASTO SALAD

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.