QUICK ANTIPASTO SALAD
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
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.
MOM'S ANTIPASTO SALAD
I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes "right" to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother's antipasto salad, use what you like!
Provided by AWinPA
Categories Potluck
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta as directed on box.
- Meanwhile, cut remaining ingredients.
- Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
- Add remaining ingredients and mix well.
- If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.
Nutrition Facts : Calories 778.4, Fat 44.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 2465.6, Carbohydrate 69.6, Fiber 6, Sugar 7, Protein 27.4
SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)
From my understanding, this is NOT traditional antipasto, but it's loosely based on the antipasto salad I used to order when I lived in Grand Junction, CO, at a restaurant called Junction Square. I do not remember the exact ingredient amounts so everything's estimated, however, this does use an entire head of iceberg lettuce, so it can easily feed 3-5 I would guess. We always ate this as a main dish, and for lunch. All of the ingredients are easily found in your grocery store's deli and produce departments, and packaged cheese section. Cook time is assembly time.
Provided by blancpage
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove outer leaves and wash the iceberg lettuce and pat dry.
- Chop and shred the iceberg lettuce and place in large bowl.
- Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
- Chop tomatoes, add to the iceberg.
- Sprinkle salad with desired amount of shredded mozzarella cheese.
- When ready to serve, pour over your favorite Italian dressing and toss to coat.
- Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.
Nutrition Facts : Calories 265.4, Fat 19.2, SaturatedFat 6.4, Cholesterol 38.4, Sodium 1084.9, Carbohydrate 11, Fiber 2.4, Sugar 6.8, Protein 13.4
HOMEMADE ANTIPASTO SALAD
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
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.
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