Best Antipasto Chefs Salad Recipes
CHEF JOHN'S ANTIPASTO PASTA SALAD
An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 3h55m
Yield 12
Number Of Ingredients 23
Steps:
- Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
- While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
- Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
- Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
- Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
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.
ANTIPASTO SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
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
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
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.
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
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
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