Ny Style Antipasto Salad Recipes

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

ANTIPASTO SALAD

Provided by Sunny Anderson

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Antipasto Salad image

Steps:

Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.
In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

Ingredients

Salt
1/2 pound string beans
1/4 cup sliced Spanish olives
1/4 cup chopped roasted red pepper
1/2 cup chopped red onion
1 cup cubed provolone cheese
2 cups cubed salami
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Freshly ground black pepper

ITALIAN ANTIPASTO SALAD

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Italian Antipasto Salad image

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.

Ingredients

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

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

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

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Provided by Molly O'Neill

Categories dinner, weekday, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Antipasto Salad With Marinated Black Walnuts image

Steps:

In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams

Ingredients

2 tablespoons white verjuice (see note above)
1 small shallot, minced
1/4 cup grape-seed oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
10 cups baby greens
1/2 cup julienned roasted red pepper strips
1/4 pound smoked ham or prosciutto, cut into julienne strips
1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
3/4 cup drained verjuice-marinated black walnuts (see recipe)

ANTIPASTO SALAD

This is my favorite and fastest salad I ever made. I got the recipe from "Rachael Ray, 30 minute meals." It's fantastic and you can make it in ten minutes. I get the packaged ready to serve romaine lettuce hearts. Get the hard salami sliced fairly thick and then dice into bite size pieces. Everything else is in a jar and "it's ready to go!"

Provided by Judy-Jude

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Antipasto Salad image

Steps:

Combine the first seven ingredients in large bowl.
In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.

Nutrition Facts : Calories 591.5, Fat 34.1, SaturatedFat 8.4, Cholesterol 56, Sodium 2697.3, Carbohydrate 54.6, Fiber 13.2, Sugar 34.6, Protein 20.5

Ingredients

2 romaine lettuce hearts, tear into bite size pieces
1/2 lb genoa hard salami, diced into bite size pieces
2 cups giardiniera hot pickled vegetables, drained
12 pitted black olives, coarsely chopped, such as calamata
12 large green olives, pitted, coarsely chopped
1 (8 ounce) jar roasted red peppers, drained and diced
1 (6 ounce) jar marinated artichoke hearts, drained and coarse chop
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

POTLUCK ANTIPASTO SALAD

I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 15

Potluck Antipasto Salad image

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients. , In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (3-1/2 ounces) sliced pepperoni, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

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

ANTIPASTO SALAD

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

Provided by Ceezie

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Antipasto Salad image

Steps:

Combine oil, vinegar, mustard, basil, salt and pepper in a small bowl; whisk to blend and set aside. Place remaining ingredients in a salad bowl; drizzle with dressing and toss well to coat.

Nutrition Facts : Calories 278.1, Fat 24.1, SaturatedFat 6.7, Cholesterol 31.2, Sodium 622.9, Carbohydrate 7.9, Fiber 1.4, Sugar 5.3, Protein 7.7

Ingredients

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon nob hill trading co. Dijon mustard
1 teaspoon basil
salt and pepper
1 (6 ounce) bag DOLE Italian Blend, salad
2 medium tomatoes, cut into wedges
1/2 small red onion, peeled and thinly sliced
1/2 cup salami (sliced strips, light)
1/2 cup mozzarella cheese, small chunks
1/4 cup ripe olives, sliced
1/4 cup pepperoncini pepper, sliced

ANTIPASTO SALAD PLATTER

This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular. -Webbie Carvajal, Alpine, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Antipasto Salad Platter image

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.

Nutrition Facts : Calories 342 calories, Fat 29g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 1830mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

Ingredients

1-1/2 cups cubed fully cooked ham
1 jar (10 ounces) pimiento-stuffed olives, drained and sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni, quartered
8 cups shredded lettuce
10 to 12 cherry tomatoes, quartered
1 cup Italian salad dressing
1-1/2 cups shredded part-skim mozzarella cheese

ANTIPASTO SALAD

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

Provided by Marie

Categories European

Time 32m

Yield 5 serving(s)

Number Of Ingredients 11

Antipasto Salad image

Steps:

Cook tortellini, rinse with cold water and drain.
Place in serving bowl.
Add carrots, red pepper, artichokes and olives.
Add pesto and olive oil and mix.
Add grape tomatoes and pepperoni slices and season with black pepper.
Cover and refrigerate for at least 1 hour.
Just before serving, toss with Parmesan cheese.

Nutrition Facts : Calories 284.8, Fat 13.7, SaturatedFat 4.2, Cholesterol 30.2, Sodium 752.7, Carbohydrate 30.8, Fiber 4.2, Sugar 2.3, Protein 11

Ingredients

1 (9 ounce) package refrigerated cheese-filled egg tortellini
1/2 cup peeled and julienned carrot
1/2 cup roasted red pepper, sliced in strips
2/3 cup marinated artichoke hearts, drained and quartered
12 -14 kalamata olives, pitted
2 tablespoons pesto sauce
2 tablespoons olive oil
10 slices pepperoni
10 -12 grape tomatoes, halved
black pepper
1/4 cup grated parmesan cheese

ANTIPASTO SALAD

A great appetizer. Easy to make and taste great, nice change. Allow at least 30 minutes to refrigerate.

Provided by ratherbebaking

Categories Beans

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Antipasto Salad image

Steps:

Combine all ingredients.
Refrigerate at least 30 minutes or overnight.

Nutrition Facts : Calories 273.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 24.1, Sodium 1398.4, Carbohydrate 18.5, Fiber 4, Sugar 4.5, Protein 10.4

Ingredients

12 ounces pepperoncini peppers, drained
12 ounces cherry peppers, drained (hotness to taste)
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces fresh mushrooms, halved
8 -12 ounces grape tomatoes
1/2 lb provolone cheese, cubed
1 (15 ounce) can black olives, drained
4 ounces sliced pepperoni
8 -12 ounces Italian dressing

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From culinaryhill.com

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ANTIPASTO GRAIN SALAD | KITCHN

Print Recipe. This vibrant, no-wilt farro salad, which is packed with buttery olives, peppadew peppers, fresh mozzarella, and more, gets even better as it sits. It's perfect for dinner parties and potlucks. Yield Serves 12, Makes 12 cups. Cook time 15 minutes to 35 minutes.
From thekitchn.com

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ITALIAN ANTIPASTO SALAD - COOKING WITH NONNA

Cut the Mortadella in 1/2 inch cubes and add to the bowl. Cut the sharp Provolone and add the nowl. Cut the cherry tomatoes in half and add to the bowl. Add the Cigliegine mozzarella. Drain the mild and hot Italian Antipasto and add the contents to the bowl. Add the wine vinegar, lemon juice and oregano. Add 1 clove of garlic finely grated and ...
From cookingwithnonna.com

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ANTIPASTO CHEF’S SALAD RECIPE | KITCHEN INFINITY RECIPES

To make the perfect Antipasto Chef's Salad we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 25 min. You will need a prep time of approximately 5 min and a cook time of 20 min. This Antipasto … Antipasto Chef’s Salad Recipe | Kitchen Infinity Recipes …
From kitcheninfinity.com

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