Delicious Antipasto Salad Recipes

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

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.

Ingredients

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

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

Antipasto Salad image

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

Ingredients

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

ANTIPASTO SALAD

Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).

Provided by Andy Baraghani

Categories Bon Appétit Salad Artichoke Mozzarella Bell Pepper Sausage Basil Appetizer

Yield 4 servings

Number Of Ingredients 13

Antipasto Salad image

Steps:

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Do Ahead
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

Ingredients

1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14-oz.) can artichoke hearts, drained, patted dry, halved
1 (8-oz.) ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
1 lemon
2 cups basil leaves
Kosher salt, freshly ground pepper

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.

Ingredients

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 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

FRESH ANTIPASTO SALAD

A delicious assortment of vegetables-asparagus, artichokes, broccoli, cauliflower and mushrooms-are marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.-Lynda Barron, McFarland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 19

Fresh Antipasto Salad image

Steps:

In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts :

Ingredients

3 cups cut fresh asparagus (2-inch pieces)
3 cups quartered fresh mushrooms
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1-1/2 cups chopped fresh broccoli
5 ounces fresh mozzarella cheese pearls
1 cup chopped fresh cauliflower
1 cup julienned sweet red pepper
1 cup pitted Greek olives
8 pepperoncini, sliced
VINAIGRETTE:
2/3 cup cider vinegar
1/4 cup olive oil
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 tablespoon sugar
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

FAVORITE ANTIPASTO SALAD RECIPE

Wow and amaze the fans of antipasto when you make our Favorite Antipasto Salad Recipe. Our Favorite Antipasto Salad Recipe gets its delicious flavor from salami, mozzarella and pepperoncini peppers-and it only takes 10 minutes to make!

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

Favorite Antipasto Salad Recipe image

Steps:

Toss all ingredients except dressing in large bowl. Add dressing; toss to coat.

Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1130 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 2 g, Protein 8 g

Ingredients

1 bag (10 oz.) mixed salad greens
1 can (6 oz.) pitted black olives, drained, halved
10 pepperoncini peppers
8 slices OSCAR MAYER Hard Salami, quartered
1 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT VIVA Italian Dressing

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HOW TO MAKE THE BEST ANTIPASTO SALAD RECIPE | THE …

Instructions. In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone. …
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Category Salad

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.

Delicious Antipasto Salad Recipes

ANTIPASTO SALAD

ANTIPASTO SALAD

ANTIPASTO SALAD

This is always a hit for summer picnics.

ANTIPASTO SALAD

Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).

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

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.

FRESH ANTIPASTO SALAD

A delicious assortment of vegetables-asparagus, artichokes, broccoli, cauliflower and mushrooms-are marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.-Lynda Barron, McFarland, Wisconsin

FAVORITE ANTIPASTO SALAD RECIPE

Wow and amaze the fans of antipasto when you make our Favorite Antipasto Salad Recipe. Our Favorite Antipasto Salad Recipe gets its delicious flavor from salami, mozzarella and pepperoncini peppers-and it only takes 10 minutes to make!

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